Pichón Asado con Crema de Patata y Dátil

Hello everybody, it's Drew, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Pichón Asado con Crema de Patata y Dátil. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pichón Asado con Crema de Patata y Dátil is one of the most popular of current trending foods on earth. It's simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Pichón Asado con Crema de Patata y Dátil is something that I've loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Pichón Asado con Crema de Patata y Dátil, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pichón Asado con Crema de Patata y Dátil delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pichón Asado con Crema de Patata y Dátil is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pichón Asado con Crema de Patata y Dátil estimated approx 75 minutos.

To begin with this recipe, we have to prepare a few components. You can have Pichón Asado con Crema de Patata y Dátil using 12 ingredients and 6 steps. Here is how you cook that.

Receta perteneciente a Rodrigo de la Calle.

Ingredients and spices that need to be Prepare to make Pichón Asado con Crema de Patata y Dátil:

1. 4 Pichones
2. ½ kg Patatas
3. 5 dl. Mantequilla o aceite de dátil
4. Sal y pimienta negra
5. Dátiles frescos Huerto del Cura
6. PARA EL JUGO DE PICHON
7. 1 cebolla
8. 1 zanahoria
9. ½ ltr. Vino tinto
10. 1/ litro agua de dátil
11. Hierbas frescas (romero)
12. Aceite

Steps to make to make Pichón Asado con Crema de Patata y Dátil

1. Elaboración**:**
   1.- Limpiar los pichones, preparar las pechugas y los muslos por un lado y por otro las carcasas para hacer el jugo.
2. 2.-Picamos la cebolla y la zanahoria, doramos en el aceite junto con las carcasas añadimos el vino, cuando reduzca casi todo, metemos el agua y dejamos cocer hasta que quede una salsa densa; colamos y ponemos a punto de sal. En este jugo cocemos los muslitos de pichón 20- 25 min. A fuego lento junto con las hierbas( romero ) y reservar.
3. 3.- Asar las pechugas en Roner 12 min. 65 º C.
4. 4.- Cocer las patatas ( peladas en trozos) en agua. Trituramos en un thermomix, emulsionamos con el aceite de dátil y ponemos a punto de sal. ( reservamos al baño maría)
5. 5.- Picar dátiles frescos
6. ACABADO Y PRESENTACIÓN
   Colocamos una lágrima de la crema en el plato, disponemos encima las pechugas y los muslos, salseamos con el jugo y los dátiles y decoramos con las flores de romero.

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