Name: Tea-Smoked Squab with Fermented Ramp Butter and Crispy Salsify
Prep time: 45 min
Cook time: 1 h
Total time: 3 h 45 min
Yield: 4 servings
Cuisine: Modern French-Japanese Fusion
Ingredients: 2 whole farm-raised squabs (approx. 450g/1 lb each), broken down into 4 breasts (skin-on, wing-bone attached) and 4 legs; 50g (1.75 oz) Lapsang Souchong loose-leaf tea; 50g (1.75 oz) uncooked jasmine rice (for smoking base); 50g (1.75 oz) light brown sugar; 115g (4 oz) unsalted high-fat cultured butter, softened to room temperature; 30g (1 oz) fermented ramps, finely minced (reserve 5ml of the fermentation brine); 500g (1.1 lbs) fresh salsify roots; 1 lemon, juiced (for acidulated water); 4 dried shiitake mushrooms; 1 piece (5cm/2in) kombu; 4 cloves black garlic, peeled and smashed into a paste; 250ml (1 cup) unsalted squab or veal stock; 15ml (1 tablespoon) aged soy sauce (Shoyu); 15ml (1 tablespoon) Mirin; 30ml (2 tablespoons) neutral oil (grapeseed or avocado); 10g (2 teaspoons) Diamond Crystal kosher salt; 5g (1 teaspoon) freshly cracked white pepper

Magic Sous

Tea-Smoked Squab with Fermented Ramp Butter and Crispy Salsify — Magic Sous