QUAIL IN NEST

PREPARATION 80MIN

SERVES 2 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

NEST

• 500g 8mm puff pastry

• 01 beaten yolk


QUAILS

• 02 quails

• 02 tablespoons extra virgin olive oil


FILLING

• 150g Portobello mushrooms

• 20g (one tablespoon) butter

• 01 small chopped onion

• Salt to taste

• Black pepper to taste

• 02 tablespoons breadcrumbs


SAUCE

• 01 cup Port wine

• 02 ripe figs

• 20g (one tablespoon) butter

• ½ tablespoon wheat flour


PREPARATION METHOD

NEST

Preheat the oven to 180ºC. Lay out the sheets of dough so that you can make 8 disks with a diameter of 12 cm. Cut the disks with a sharp knife. Separate two disks on a baking sheet. With a 9 cm diameter template, cut out the center of 6 of the discs. With a little water, glue 3 rings onto each base. Brush the egg yolk over the dough and bake for 15 minutes, until golden brown. Remove from the oven and leave to cool.


FILLING

Cut the mushrooms into small cubes. In a saucepan add the butter and onion and sauté for about 5 minutes, add the mushrooms and leave for another 5 minutes, until the liquid released by the mushrooms has dried up. Season with salt and pepper. Add the breadcrumbs, mix well and leave to cool.


QUAILS

Preheat the oven to 180ºC. With a small knife, make cuts in the quails' backs, gently removing the bones, leaving only the wings and thighs. Season with salt and pepper, stuff with the mushrooms and tie with a thin string. Heat the olive oil in a frying pan and sear the quails for 6 minutes on each side over a medium heat. Remove from the pan, place in a small baking dish, place in the oven and bake for 30 minutes at 180ºC.


SAUCE

In the same fat as the quail, add the butter, let it melt, add the figs, let them sauté a little, add the flour and port wine and let them reduce. When the figs are soft, set aside and let the sauce thicken a little more, then turn it off.


ASSEMBLY

To assemble, place the puff pastry nest on a plate, untie the quails and place them in the center of the nest. Garnish with the sauce and figs.


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