The sauce: reduce chicken stock with Porto. Add a spoonful
of tomato paste. Reduce further and bind with starch.
Shallot puree: Chop shallots and saute them in butter with
chopped parsley and minced garlic. Puree them with a little
veal stock in the blender. Season to taste with salt and
pepper. Allow to evaporate on low heat to make the puree
firmer.
ingredients - info
chicken stock
red Porto
tomato puree
starch
shallots
butter
parsley
garlic
sweet potatoes
cream
Mashed sweet potato: make it like a classic mashed
potatoes with butter, cream, nutmeg, egg yolk, pepper and
salt, but use sweet potatoes.
Steam broccoli florets. Let the quail fillets get color in a pan
with butter. Add a splash of water and simmer, covered, for a
few more minutes over low heat.
On a narrow oblong dinner plate: brush a swipe of balsamic
on the dinner plate and spoon a spoonful of balsamic pearls
into the center of it. Push out a ring of shallot puree with next
to it a smaller ring of sweet potato puree. Garnish with a
broccoli floret and a tuft of leek shoots. Place the one quail
fillets on the other side of the plate and half-overglaze with
sauce. Serve with croquettes on a separate plate.
quail with shallot puree and port sauce
nutmeg
salt and pepper
eggs
veal stock
broccoli
quail fillets without skin
balsamic cream
balsamic pearls
leek dumplings
potato croquettes
taste and tradition
the fiery passion
The sauce: reduce chicken stock with Porto.
Add a spoonful of tomato paste. Reduce
further and bind with starch.
Shallot puree: Chop shallots and saute them
in butter with chopped parsley and minced
garlic. Puree them with a little veal stock in the
blender. Season to taste with salt and pepper.
Allow to evaporate on low heat to make the
puree firmer.
ingredients - info
chicken stock
red Porto
tomato puree
starch
shallots
butter
parsley
garlic
sweet potatoes
cream
Mashed sweet potato: make it like a classic
mashed potatoes with butter, cream, nutmeg,
egg yolk, pepper and salt, but use sweet
potatoes.
Steam broccoli florets. Let the quail fillets get
color in a pan with butter. Add a splash of water
and simmer, covered, for a few more minutes
over low heat.
On a narrow oblong dinner plate: brush a
swipe of balsamic on the dinner plate and
spoon a spoonful of balsamic pearls into the
center of it. Push out a ring of shallot puree with
next to it a smaller ring of sweet potato puree.
Garnish with a broccoli floret and a tuft of leek
shoots. Place the one quail fillets on the other
side of the plate and half-overglaze with sauce.
Serve with croquettes on a separate plate.
quail with
shallot puree
and port sauce
nutmeg
salt and pepper
eggs
veal stock
broccoli
quail fillets without
skin
balsamic cream
balsamic pearls
leek dumplings
potato croquettes
taste and tradition
the fiery passion
