Partridge 2 und.
Onion ½ und.
Puerros ½ und.
Leek 1 rama.
Celery 1 stem.
Carrot 1 und.
Garlic 1 clove.
Bay leaf 1 leaf.
Thyme 1 sprig.
Valdecuevas Chef EVOO 250 ml.
Water 250 ml.
Sherry vinegar Tt.
• Bleed the partridge in cold water for 8 hours, clean and separate the thighs from the breasts. Brunoise the vegetables for the brine, sautéing in the EVOO for 10 minutes. Add the partridge with the water, pepper and salt. Marinate for 2-3 hours in low heat and let set for at least 12 hours in the fridge. Debone the breasts, strain the brine and add the sherry vinegar.
• Thinly slice the courgette and carrot. In a pot, pour 1 litre of brine and add the garlic and the cauliflower. Cook for 5 minutes and then throw in the asparagus, courgette and carrot until they all are ´al dente´. Lastly, add the baby beans and reserve in the fridge for at least 12 hours.
Finishing touches and presentation:
Arrange the breast and the thighs on a plate and place the vegetables around them, dressing them with some of the brine.
Pago de Valdecuevas´ contribution to the dish:
Foundation of the brine, aroma and brightness.