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Cailles, crème de pistaches, potée de chou

Serves : 4 people
Preparation : 1 hour
Cooking : 1 hour 30

Ingredients

Instructions

  • The aromatic base
    • Debone the quail, starting with the thighs and then the breasts.
    • Make the quail stock by browning the carcasses in a large pot or a deep skillet (a pan with high sides) with olive oil.
    • 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 .
    • 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.
    • 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
    • Blanch the cabbage by cutting it into quarters (keep the core to hold the leaves together).
  • Quails and Cabbage
    • 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
    • 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
    • Season, add the chopped parsley, then the cream to thicken it. It should have the consistency of mashed potatoes.
    • 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
    • Brown the quail breasts on the skin side, season with salt and pepper, and bake 6 minutes at 200°C.
  • Quails and Cabbage
    • Adjust the seasoning of the sauce before plating. Use the pistachio cream as a garnish.