Le petit quail

2 servings

Ingredients

Quantity Ingredient
2 Free range quail; about 350g/12oz
1 tablespoon Honey
1 teaspoon Sherry vinegar
½ teaspoon Sesame oil
½ Orange; juice of
1 pinch Ground ginger and paprika
2½ tablespoon Olive oil
3 Shallots; sliced
1 tablespoon Chopped fresh parsley
7 tablespoons White wine
6 Egg yolks
1 Chicken stock cube
100 millilitres Creme fraiche
250 grams Fresh lasagne sheets
175 grams Chicory
1 330 gram jar cep mushrooms in oil; drained
1 tablespoon Chopped fresh basil
Salt and pepper

Directions

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 ½ 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; 1½ Vegetable; 0 Fruit; 9 Fat; ½ Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.

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