Free Recipe Le Petit Quail
Recipe Type: R Recipes
Recipe Preparation: cook
Cooking Ingredients for Le Petit Quail Recipe
2 Free range quail; about
-350g/12oz
1 tb Honey
1 ts Sherry vinegar
1/2 ts Sesame oil
1/2 Orange; juice of
1 pn Ground ginger and paprika
2-1/2 tb Olive oil
3 Shallots; sliced
1 tb Chopped fresh parsley
7 tb White wine
6 Egg yolks
1 Chicken stock cube
100 ml Creme fraiche
250 g Fresh lasagne sheets
175 g Chicory
1 330 gram jar cep mushrooms
-in oil; drained
1 tb Chopped fresh basil
Salt and pepper
Le Petit Quail Preparation
Preheat oven to 220c/425f/Gas 7. 1 Bone the quail – turn upside-down and cut along the backbone. Using a sharp knife, scrape down around the rib cage, and remove the rib cage. Pull out or trim any small bones. 2 Mix together the honey, sherry vinegar, sesame oil, orange juice and a pinch each of ground ginger and paprika in a shallow dish. Add the quail, turn to coat in the marinade and allow to stand for a few minutes. 3 Heat a large griddle pan, shake any excess marinade off the quail and add the quail skin-side down to cook for about four minutes. Turn the quail over and cook for 3-4 minutes, until cooked through. 4 Heat 1 tbsp olive oil in a frying pan, add the shallots and cook gently for a few minutes to soften. Add the chopped parsley, remaining marinade and 3 tbsp wine and simmer to reduce a bit. Season, spoon the shallot sauce onto a plate and sit the quail on top. 5 For the Sabayon: Place the egg yolks in a small pan with 4 tbsp white wine and the chicken stock cube. Heat gently, whisking continuously, and gradually whisk in the creme fraiche, and season. 6 Cook the pasta according to the packet instructions and drain. Break the chicory into leaves. Heat a saute pan, add the chicory leaves, drizzle over 1/2 tbsp olive oil, season and cook for a few minutes, until tender. 7 Heat 1 tbsp olive oil in another saute pan, add the drained mushrooms and chopped basil and saute for a few minutes and season. 8 Place a layer of lasagne in the bottom of a gratin dish and cover with some of the chicory and mushrooms. Spoon on half the sababyon and repeat the layers, ending with a layer of sababyon. Cook in the oven for about 10 minutes or until golden brown. Serve the lasagne in the gratin dish. Converted by MC_Buster. Per serving: 591 Calories (kcal); 48g Total Fat; (75% calories from fat); 12g Protein; 23g Carbohydrate; 683mg Cholesterol; 89mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9 Fat; 1/2 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 2
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