Name: Quail, pistachio cream, cabbage stew
Prep time: 1 h
Cook time: 1 h 30 min
Yield: 4 people
Cuisine: France
Ingredients: 1 carrot; 1 celery; 1 leek (small); 1/2 onion; 4 quails; 10 fl oz ofsoy sauce; veal stock; 40 oz ofdouble-concentrated tomato paste; 1 green cabbage; 120 oz ofbutter; parsley (chopped); 5 fl oz ofcrème fraîche; 20 oz ofpistachios (floods); 10 oz ofground almonds; 5 oz ofsugar; 8 oz ofbutter; water; olive oil; salt and pepper

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Updated on 14 February 2024 by

ratatouille

6 reviews 4.1 : Very good

Level

Intermediate

Preparation

1 hour

Cooking

1 hour 30

This recipe for roasted quail, served with a cabbage stew and topped with a pistachio cream, is a true gem of contemporary cuisine. The dish is visually appealing, and each bite delivers an explosion of flavors.

I discovered this recipe during a cooking class, and we all loved these quail with cabbage that evening!

It will take a little time to prepare this dish, and like any dish that’s plated individually, the challenge is serving it piping hot to all your guests at the same time. It’s therefore essential to warm your plates in advance, either in a plate warmer or in the oven at 50°C.

Enjoy preparing it, and let me know how it goes!

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Aromatic garnish
1 carrot
1 celery
1 leek small
1/2 onion

Quail and Cabbage
4 quails
3.4 fl oz of soy sauce
veal stock
1.4 oz of double-concentrated tomato paste
1 green cabbage
4.2 oz of butter
parsley chopped
1.7 fl oz of crème fraîche
0.7 oz of pistachios floods
0.4 oz of ground almonds
0.2 oz of sugar
0.3 oz of butter
water
olive oil
salt and pepper

The aromatic base
- 1
  Debone the quail, starting with the thighs and then the breasts.
- 2
  Make the quail stock by browning the carcasses in a large pot or a deep skillet (a pan with high sides) with olive oil.
- 3
  Brown them on each side without burning the bottom of the pan. Add the aromatic garnish and stir. Sauté the vegetables for a few minutes, then add the double concentrate, followed by the soy sauce and 1 tbsp of brown stock. Deglaze with 1 liter of water and simmer for 1 hour .
- 4
  Strain the stock through a fine-mesh sieve and set aside. You can skim the fat off the stock by placing a paper towel on the surface while it is resting.
- 5
  Next, reduce the pan juices until you have a sauce (cook the thighs throughout the reduction process; this will allow them to caramelize in the juices).
Quail and Cabbage
- 6
  Blanch the cabbage by cutting it into quarters (keep the core to hold the leaves together).
Quails and Cabbage
- 7
  Check if the cabbage is done by inserting a knife—it should slide in easily—then squeeze out the excess liquid by hand and slice it thinly.
Quail and Cabbage
- 8
  Melt 100 g of butter in a sauté pan and gently cook the cabbage, covered, for 20 minutes, adding the remaining butter halfway through cooking.
Quails and Cabbage
- 9
  Season, add the chopped parsley, then the cream to thicken it. It should have the consistency of mashed potatoes.
- 10
  Combine the almond flour, pistachios, and sugar, and blend until finely ground. Add the butter, 1 tbsp of oil, and a little water (1 or 2 tbsp). Aim for a smooth, runny batter consistency (add more water if needed).
Quail and Cabbage
- 11
  Brown the quail breasts on the skin side, season with salt and pepper, and bake 6 minutes at 200°C.
Quails and Cabbage
- 12
  Adjust the seasoning of the sauce before plating. Use the pistachio cream as a garnish.