{"id":28959,"date":"2023-10-31T10:10:33","date_gmt":"2023-10-31T09:10:33","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/quail-with-cheese-croquettes-chicken-mayonnaise-plums-and-truffle-sauce\/"},"modified":"2023-10-31T11:02:26","modified_gmt":"2023-10-31T10:02:26","slug":"quail-with-cheese-croquettes-chicken-mayonnaise-plums-and-truffle-sauce","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/quail-with-cheese-croquettes-chicken-mayonnaise-plums-and-truffle-sauce\/","title":{"rendered":"Quail with cheese croquettes, chicken mayonnaise, plums and truffle sauce"},"content":{"rendered":"\n
\n

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!<\/p>\n

The recipe is calculated for 10 people<\/p>\n

Quail<\/h4>\n
    \n
  • 300 g Chicken mince<\/li>\n
  • 75 g Arla\u00ae cream<\/li>\n
  • 2 eggs<\/li>\n
  • 7 g Tarragon<\/li>\n
  • 30 g parsley<\/li>\n
  • 30 g spinach<\/li>\n
  • 1.5 brown onions<\/li>\n
  • 2 cloves of garlic<\/li>\n
  • 35 g butter<\/li>\n
  • 15 g Salt<\/li>\n
  • 5 Quail<\/li>\n<\/ul>\n

    Finely chop the onion and garlic and saut\u00e9 the chopped onion in butter. Place the saut\u00e9ed 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.<\/p>\n

    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\u00b0C for 40 minutes to a core temperature of 65\u00b0C.
    \nAllow 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).<\/p>\n

    Ice cream<\/h4>\n
      \n
    • 150 g Plum<\/li>\n
    • 75 g White wine<\/li>\n
    • 100 g Mirin<\/li>\n
    • 50 g Light soy<\/li>\n
    • 25 g butter<\/li>\n<\/ul>\n

      Cut the plums in half and remove the stone and fry them in butter until soft and delicious.
      \nAdd the white wine, mirin and soy. Cook down to a good consistency, add butter. Press through sieve.<\/p>\n

      Truffle sauce<\/h4>\n
        \n
      • 2 Banana shallots (chopped)<\/li>\n
      • 4 Cloves of garlic<\/li>\n
      • 3 sprigs of thyme<\/li>\n
      • 15 g Black pepper<\/li>\n
      • 50 g Calvados<\/li>\n
      • 300 g White wine<\/li>\n
      • 300 g Chicken stock<\/li>\n
      • 300 g Veal stock<\/li>\n
      • 2 Banana shallots<\/li>\n
      • 20 g Parsley<\/li>\n
      • 15 g Truffles<\/li>\n<\/ul>\n

        Fry the shallots with the garlic, thyme and black pepper until caramelized. Add the Calvados and flamb\u00e9. Add the white wine and reduce by half. Add the chicken stock and reduce by half. Strain the sauce into a saucepan.
        \nAdd the second batch of shallots (finely chopped) and parsley. Grate the truffles and finally season with salt and vinegar.<\/p>\n

        Chicken mayonnaise<\/h4>\n
          \n
        • 100 g Butter<\/li>\n
        • 150 g Chicken skin<\/li>\n
        • 2 sprigs of thyme<\/li>\n
        • 100 g rapeseed oil<\/li>\n
        • 2 egg yolks<\/li>\n
        • 10 g Dijon mustard<\/li>\n
        • Salt<\/li>\n
        • 2 tbsp Tarragon vinegar<\/li>\n<\/ul>\n

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

          Cheese croquettes<\/h4>\n
            \n
          • 200 g Almond potatoes<\/li>\n
          • 50 g Butter<\/li>\n
          • 50 g flour<\/li>\n
          • 250 g Milk<\/li>\n
          • 1 Egg yolk<\/li>\n
          • 90 g of cheese<\/li>\n
          • 120 g plain flour<\/li>\n
          • 2 pcs Egg whites<\/li>\n
          • 75 g Black panko<\/li>\n<\/ul>\n

            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.
            \nRoll 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.<\/p>\n

            Endive<\/h4>\n
              \n
            • 2 pcs Endive<\/li>\n
            • 3 sprigs of thyme<\/li>\n
            • 3 Cloves of garlic<\/li>\n
            • 200 ml of sparkling water<\/li>\n<\/ul>\n

              Pick the endive from the root. Place the endive in a vacuum bag with the thyme, garlic and sparkling water.
              \nVacuum pack and leave to rest on the bench.<\/p>\n

              Plommontuile<\/h4>\n
                \n
              • 40 g plum puree<\/li>\n
              • 20 g rapeseed oil<\/li>\n
              • 15 g honey<\/li>\n
              • 25 g flour<\/li>\n
              • 5 g icing sugar<\/li>\n
              • Fermented plum powder<\/li>\n<\/ul>\n

                Mix all the ingredients together. Fill the tuile molds and bake at 175\u00b0C for 8-10 minutes. Remove the molds as soon as you remove the tray.
                \nSprinkle the tuiles with the plum powder.<\/p>\n

                Garnish<\/h4>\n
                  \n
                • 10 pcs Oak leaf salad from Cubegreens<\/li>\n
                • Fermented cabbage powder<\/li>\n
                • Tarragon vinegar<\/li>\n<\/ul>\n<\/div>\n <\/div>","protected":false},"featured_media":28861,"template":"","recipe_category":[],"course":[230,260],"season":[],"class_list":["post-28959","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-sauces"],"acf":[],"yoast_head":"\nQuail with cheese croquettes, chicken mayonnaise, plums and truffle sauce - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Quail with cheese croquettes, chicken mayonnaise, plums and truffle sauce och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/quail-with-cheese-croquettes-chicken-mayonnaise-plums-and-truffle-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quail with cheese croquettes, chicken mayonnaise, plums and truffle sauce - 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