Thursday, 11 June 2015
Quail, onion puree, hazelnut granola, peas, jus
I remember for my last exam, I woke up in the middle of the night 4 times to pee. I'm not even exaggerating. And it's not like I had drank a tank of water beforehand, there was no liquid, I was weeing out pure anxiety.
It's a problem when I go traveling as well, I feel like I must plan things with my bladder in mind. It can be rather embarrassing, it's true.
2 x whole quail
1 sprig thyme
1 bay leaf
3 black peppercorns
4 quail legs from above
10ml olive oil
Quail carcass from above
50ml white wine
500ml chicken stock
Onion and leek puree
50ml double cream
50g whole skinned hazelnuts
½ egg white
1 sprig thyme
Violet mustard vinaigrette
1 tsp violet mustard
15ml sherry vinegar
40ml olive oil
1. Remove the breasts and the legs off the quail. Clean the carcass, remove the guts and chop.
1. Caramelize the carcass in 10ml olive oil. Then add the chopped celery, leeks and carrots from the jus. When colored, add white wine to deglaze, reduce by 2/3 and then add the stock and bouquet garnis. Simmer for 40 minutes, skim as necessary. Then strain and reduce to a jus consistency.
2. Remove the thigh meat and bones from the quail legs but keep the skin intact. French trim the drumstick end. Pull back the thigh skin over, through and over the drumstick. Place them in a pan with butter, olive oil, thyme, bay leaf, crushed black pepper corns and salt. Cover put in an oven at 90C.
3. Trim the quail breasts and reserve.
4. For the onion puree, finely slice the onion and sweat in butter without coloring until tender. Blitz with some of the cream, pass through a fine strainer, adjust seasoning and consistency with more cream.
5. Crush the hazelnuts with a rolling pin. Whisk the egg white until foamy and whisk in the oil, lemon zest, chopped thyme leaves, and some salt and pepper. Mix just a bit with the hazelnuts, just the hazelnuts are coated. with Spread on a parchment paper lined tray to bake at 150C for 30 minutes until golden. Break into pieces.
6. Make the vinaigrette by finely chopping the shallots and whisking the rest of the ingredients into it. Season with salt and pepper.
7. Blanch and refresh the peas, and toss with the dressing. Lightly mash with a fork.
8. Deep-fry two parsley leaves.
9. Season the quail breasts and fry in a pan with rapeseed oil.
Spoon the puree across the middle of the plate. Top with peas. Arrange two breasts on either side, then two drumsticks in the middle. Spread hazelnut granola around, spoon jus around the plate, and top with fried parsley leaves.