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Pigeon cured in kombu with celeriac marinade

Pigeon cured in kombu with celeriac marinade
Originals

Pepe Solla

Level
Intermediate
Time
35 min
3 days cured, 1 h sous vide cooking
Category
Main dishes
Allergens
Celery, Dairy, Lácteos, Sulfitos, Sulphites

This recipe belongs to:

Cooking with Seaweed

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Pepe Solla

Self-taught chef, with extensive experience in his family business. Great passionate about cooking and projects. He loves discovering flavors and enjoying his profession.

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