Pigeon With Cabbage Sauce, Potato Croquettes, Fried Leek

Preparation:

Preparation: Sauté chopped garlic and a potato with oil in a frying pan, cook slowly with a little broth and finally blend. Make a puree with a boiled potato by creaming in the egg and Parmesan cheese, make balls, coat them in breadcrumbs and fry them. Brown the pigeon breasts in a non-stick pan with rosemary and oil, first on the skin side, then turn and place in the oven at 135 degrees for 12 minutes. Spread the pureed cabbage sauce on a hot plate, arrange the 2 thinly sliced pigeon breasts on top, add a tuft of fried leek julienne on top, decorate with the croquettes alternating with diced tomatoes.