quail with shallot puree and port sauce
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.
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.
ingredients - info

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
Nederlands - français
chicken stock red Porto tomato puree starch shallots butter parsley garlic sweet potatoes cream
?
Belgian Cuisine and more creative cooking
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.
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
chicken stock red Porto tomato puree starch shallots butter parsley garlic sweet potatoes cream
?
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Belgian Cuisine and more creative cooking
Nederlands
français
DIRECTIONS
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !
INGREDIENTS