Quail with cheese croquettes, chicken mayonnaise, plums and truffle sauce

Quail is a very fine ingredient that few people cook at home, as they may think it is complicated. But we want to dispel that myth! Stuff your quail with minced meat and tasty spices and you have a delicious meal that will impress most people. Here we serve it with cheese croquettes, a yummy mayo and truffle sauce, but you can of course make your own favorite sauce and serve it with any side dish you like!

The recipe is calculated for 10 people

Quail

• 300 g Chicken mince
• 75 g Arla® cream
• 2 eggs
• 7 g Tarragon
• 30 g parsley
• 30 g spinach
• 1.5 brown onions
• 2 cloves of garlic
• 35 g butter
• 15 g Salt
• 5 Quail

Finely chop the onion and garlic and sauté the chopped onion in butter. Place the sautéed onion in a blender with the tarragon, parsley and spinach and blend until smooth. Cool the onion and herb mixture. Mix all ingredients well in chilled bowls.

Pipe the stuffing into the cavity of each quail using a piping bag. Place them on an oven tray and bake in the oven at 120°C for 40 minutes to a core temperature of 65°C.
Allow to rest. Grill the quails to a nice golden color. Brush with the glace while grilling the quail. Divide in half (each guest gets half a quail).

Ice cream

• 150 g Plum
• 75 g White wine
• 100 g Mirin
• 50 g Light soy
• 25 g butter

Cut the plums in half and remove the stone and fry them in butter until soft and delicious.
Add the white wine, mirin and soy. Cook down to a good consistency, add butter. Press through sieve.

Truffle sauce

• 2 Banana shallots (chopped)
• 4 Cloves of garlic
• 3 sprigs of thyme
• 15 g Black pepper
• 50 g Calvados
• 300 g White wine
• 300 g Chicken stock
• 300 g Veal stock
• 2 Banana shallots
• 20 g Parsley
• 15 g Truffles

Fry the shallots with the garlic, thyme and black pepper until caramelized. Add the Calvados and flambé. Add the white wine and reduce by half. Add the chicken stock and reduce by half. Strain the sauce into a saucepan.
Add the second batch of shallots (finely chopped) and parsley. Grate the truffles and finally season with salt and vinegar.

Chicken mayonnaise

• 100 g Butter
• 150 g Chicken skin
• 2 sprigs of thyme
• 100 g rapeseed oil
• 2 egg yolks
• 10 g Dijon mustard
• Salt
• 2 tbsp Tarragon vinegar

Brown the butter together with the chicken skin and thyme. Strain. Add the rapeseed oil and allow to cool to room temperature.
Mix the eggs, Dijon mustard and tarragon vinegar. Slowly pour in the chicken oil in a thin stream while mixing. Season.

Cheese croquettes

• 200 g Almond potatoes
• 50 g Butter
• 50 g flour
• 250 g Milk
• 1 Egg yolk
• 90 g of cheese
• 120 g plain flour
• 2 pcs Egg whites
• 75 g Black panko

Cook the potatoes. Melt the butter in a saucepan and add the flour and whisk together. Add the milk and cream a little at a time and whisk until smooth and stiff. Pass the potatoes through a sieve, then fold the potatoes together with the bechamel. Stir in the egg yolk and add the grated cheese. Season with salt and pepper, then refrigerate the batter.
Roll into small balls, then coat in wheat flour, then in beaten egg and finally in panko. Chill the croquettes and deep-fry just before serving.

Endive

• 2 pcs Endive
• 3 sprigs of thyme
• 3 Cloves of garlic
• 200 ml of sparkling water

Pick the endive from the root. Place the endive in a vacuum bag with the thyme, garlic and sparkling water.
Vacuum pack and leave to rest on the bench.

Plommontuile

• 40 g plum puree
• 20 g rapeseed oil
• 15 g honey
• 25 g flour
• 5 g icing sugar
• Fermented plum powder

Mix all the ingredients together. Fill the tuile molds and bake at 175°C for 8-10 minutes. Remove the molds as soon as you remove the tray.
Sprinkle the tuiles with the plum powder.

Garnish

• 10 pcs Oak leaf salad from Cubegreens
• Fermented cabbage powder
• Tarragon vinegar