A true taste sensation that would be a hit at any star restaurant!
I remember the first time I had quail as a dish. It was at a small, intimate and luxurious pub in Copenhagen to celebrate the weekend's success in riding. This small, delicate bird has dark, purple meat that tastes incredibly juicy. Quail marries autumnal flavors such as root vegetables, a rich Madeira sauce, plums, mushrooms or cauliflower.
This dish was composed based on a desire to mix in a touch of Asian flavors.
Try the recipe, it's a bit of a challenge to debone the bird, but well worth the work because it's so much better to enjoy when you don't have to sit and pick bones. Tip, you can buy deboned quail at your delicatessen. But if you are brave like me and want to do it yourself, I suggest you watch a YouTube clip first, and I promise it will go smoothly.
Stuffed quail with cauliflower, pickled endive, hazelnut and browned tare sauce
Ingredients:
Quail:
4 boneless quails
200 g Chicken mince
100 g Cream
2 sprigs Dragon
1 tbsp Hazelnut oil
2 cloves of garlic
2 sprigs Thyme
10 g Salt
Browned tare sauce:
2 tablespoons raw sugar
1 dl Mirin
1 dl Sake
½ dl Soya
30 g Ginger
1 clove of garlic
100 g Butter
Cauliflower:
1 kg Cauliflower
200 g creme fraiche
½ Lemon
50 g Butter
25 g Butter
3 sprigs thyme
Other:
2 Red endive
Sugar, vinegar, water and dragon to pickle the leaves go the endive
50 g hazelnuts (roasted and chopped to sprinkle over the dish)
Method:
Stuffed Quail
Finely shred the tarragon and grate a clove of garlic. Mix all ingredients (except the quails) to a smooth batter. Make nice eggs from the batter and place inside the quails and tie them up as directed. Season the birds with salt, pepper and oil. Bake in an oven at 110°C to an internal temperature of 67°C, let rest. Fry in a pan with a whole clove of garlic and thyme.
Tare Sauce
Make a caramel on the raw sugar. Add mirin, sake and soy. Reduce by half. Grate the garlic and ginger and let stand. Brown the butter until golden brown. Strain the kelp before serving and whisk in the browned butter.
Cauliflower
Split the cauliflower in half and place half of the cauliflower on a plate with butter and thyme. Bake the cauliflower in the oven at 170°C for 20 minutes. Then cut the cauliflower into florets and season with salt and pepper. Boil the other half of cauliflower in salted water until soft. Strain and let evaporate. Mix with yogurt and the rest of the butter. Taste for salt and lemon.
Other
Pick the leaves from the endive and place in a vacuum bag with the 1-2-3 layers and seal. Coarsely crush the nuts and set aside.
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