Stuffed quail with cabbage dumpling, pumpkin cream, hazelnuts and chicken- and cognac sauce

This autumns’ main course is a delicate quail stuffed with herbs. It is accompanied by a tasty cabbage dumpling, a smooth pumpkin cream and crunchy hazelnuts. We cook a delicious gravy of roasted chicken and cognac to complement the dish.

Quail

• 5 Quail
• 300 g Chicken mince
• 2 Eggs
• 50 g Parsley
• 15 g Salt
• 1 Brown onion
• 2 Garlic cloves
• 30 g Butter

Saute the onion and garlic in butter. Finely chop the parsley.
Mix all the ingredients thoroughly and fill the quails with the mince using a piping bag.
Place them on a baking sheet and bake in the oven at 120°C until the internal temperature reaches 65°C.
Then leave them to rest.
Grill the quails with quail glaze.
Split them in half and brush with more glaze.

Chicken jus

• 3 Banana shallots
• 3 Cloves of Garlic
• 100 g Chicken liver
• 4 sprigs of Thyme
• 5 g Black pepper
• 50 g Cognac
• 200 g White wine
• 700 g Chicken stock
• 25 g Ramsons capers
• 30 g Butter

Finely chop the shallots and garlic. Fry the onion with the thyme and chicken liver until caramelized. Deglaze the pan with the cognac and white wine and let the liquid reduce by half. Add the chicken stock and reduce again by half. Strain the sauce and season with salt, pepper and sherry vinegar. Stir in cold butter to obtain a smooth consistency. Add the ramson capers to the sauce before serving.

Pumpkin cream

• 1.5 kg Butternut pumpkin (roast at 150 degrees for about 1.5 hours)
• 40 g Browned butter
• 10 g Maple syrup
• Sherry vinegar
• Salt

Cut the butternut pumpkin into four pieces and remove the core. Roast the pumpkin in the oven at 150°C for about 1.5 hours. When ready, scoop out the flesh and discard the skin. Blend the pumpkin with the browned butter and maple syrup in a food processor until smooth. Season with sherry vinegar and salt.

Cabbage dumpling

• 10 Savoy cabbage leaves
• 200 g Baked potatoes
• 75 g Potato flour
• 40 g Egg yolk
• 500 g Mushrooms
• 1 Banana shallot
• 3 Cloves of Garlic
• 70 g Gammelknas cheese
• 100 g Butter

Finely chop the shallots and garlic. Mix the mushrooms and fry them with the chopped shallots and garlic until golden brown.
Press the potatoes through a sieve to obtain a fine consistency.
Mix the potatoes with the egg yolk, the fried mushroom mince, potato flour, cheese and butter.
Season the potato mixture with salt and pepper.
Fill a piping bag with the mixture.
Blanch the cabbage in salted water for 1-2 minutes.
Punch out round pieces of the cabbage and save the leftovers to make cabbage crisp.
Pipe the filling onto the cabbage according to the chef’s instructions.
Bake the cabbage crisp at 120°C for 15 minutes.

Cabbage crisp

• The leftovers from the Savoy cabbage
• 30g Roasted hazelnuts
• 4 Chicken skins

Chop the leftover cabbage and dry it in the oven at 120°C for about 20 minutes. Scrape off any chicken scraps from the chicken skin. Roast the chicken skins in the oven at 180°C for 20 minutes, then turn them over and roast for another 20 minutes until crispy. Finely chop the roasted chicken skin and hazelnuts. Mix everything together with the dried cabbage to create a tasty and crispy topping.

Quail glaze

• 300 g Chicken stock
• 4 Cloves of garlic
• 60 g Light Soy
• 15 g Mirin
• 30 g Honey

Boil all the ingredients together until the liquid is reduced by half. Strain the mixture and leave to stand for a while. Season with salt and pepper before serving.

Garnish

• 10 sprigs Lemon thyme

Pluck the leaves from the sprig and place them in a bowl. Sprinkle them over the cabbage just before serving for a fresh finish.