serves 10<\/p>\n
Cut the quail according to instructions. Save the wings for the sauce and save the thighs for later.<\/p>\n
Saute the onion and garlic in butter. Finely chop the tarragon, parsley and spinach. Mix all the ingredients well and distribute the stuffing in each quail with a piping bag. Place them on an oven tray and bake in an oven at 120\u00b0C to 65\u00b0C internal temperature. Let it rest. Before serving, fry the quail with butter, thyme and garlic and cut the quail in half. Brush with glace. Dip in the pea crunch.<\/p>\n
Cook all the ingredients together until reduced by half. Strain and leave to stand. Season with salt and pepper<\/p>\n
Chop the shallots and garlic. Fry the onion and thyme together with the quail wings and chicken livers for the sauce.
\ncaramelized. Deglaze the saucepan with the cognac and white wine and reduce the liquid by half.
\nAdd the chicken stock and reduce to half again. Drain and season with salt, pepper and sherry vinegar. Stir in cold butter.
\nFinely chop the zest of the salted lemon and add it to the sauce along with the ramson capers.<\/p>\n
Cut the radish into 2.5 centimeter slices and punch out rounds. Place in a vacuum bag.
\nPeel the pearl onions. Place in vacuum bag. Add half of the glaze to each vacuum bag and seal.
\nBake at 100\u00b0C steam for 30 minutes.<\/p>\n
Combine butter, chicken stock, oregano and salt.<\/p>\n
Roast the apples in the wood-burning oven until golden. Cut the apples and fry in browned butter, add pectin, salt and agar.
\nBlend to a smooth puree in the Vitamix.<\/p>\n
Fry the vreta peas until golden, place on dry paper.
\nPulse the fried peas together with the marcona almonds, mushroom powder, jalapeno flakes and salt to a lovely crunch (be careful when pulsing the ingredients not to get a flour).<\/p>\n