Confit quail with morels and portobello, red cabbage jelly and foamy velouté

Name: Confit quail with morels and portobello, red cabbage jelly and foamy velouté
Ingredients: confit quail; 15 units.items soaked morels; 15 g Shallots; 30 ml Madeira; 10 g Butter; 500 ml chicken fond; 0.5 units.items Leek; 0.5 units.items Garlic clove; 1 units.items Shallot; 150 ml Malaga wine; 50 g Pancetta; 0.5 l chicken fond; 100 ml Milk; 1 units.items Thyme sprig; 100 ml Cream 35%; 200 g Celeriac; beurre noisette; Salt; 400 ml Water; milk powder (optional); Star anise; 1 units.items pack of red cabbage; 1 units.items bunch thyme; 500 ml Grapeseed oil; 4 g Kappa; 300 g Cream 35%; 24 g Dashi; Salt; Portobello; Grapeseed oil

Confit quail with morels and portobello, topped with a red cabbage jelly and cream with star anise.

Served with a foamy velouté and thyme oil.

Tip: this dish is delicious paired with a Pinot Grigio.

Ingredients

confit quail

15units.itemssoaked morels

15gShallots

30mlMadeira

10gButter

500mlchicken fond

150mlMalaga wine

0.5units.itemsLeek

0.5units.itemsGarlic clove

1units.itemsShallot

50gPancetta

0.5lchicken fond

100mlMilk

1units.itemsThyme sprig

100mlCream 35%

200gCeleriac

beurre noisette

Salt

milk powder (optional)

1units.itemsbunch thyme

500mlGrapeseed oil

400mlWater

Star anise

1units.itemspack of red cabbage

4gKappa

300gCream 35%

24gDashi

Salt

Portobello

Grapeseed oil

Preparation

Warm the confit quail, reheating in sunflower oil at 70°C.

Wash the morels according to the instructions on the package.
Sauté the shallot and morels in the butter.
Deglaze with the Malaga and Madeira wine.
Add the chicken fond and let it reduce.
Remove the morels and serve them separately.
Reserve the jus.

Finely chop the garlic and shallots and dice the celeriac.
Sauté the garlic, leek, shallots, pancetta, thyme, and celeriac in the butter.
Deglaze with the chicken stock and reduce.
Add the cream and milk and let the mixture infuse.
Blend everything until smooth and pass through a sieve.
Finish with butter and foam with an immersion blender, optionally adding a little milk powder.

Wash the thyme.
Blanch the thyme and cool in ice water.
Blend the thyme in a thermoblender with grapeseed oil at 70°C for 4 minutes.
Let the oil stand in the fridge overnight and strain the next day with a fine sieve or cheesecloth.

Heat the red cabbage with water and dashi.
Heat the cream with star anise (to taste) in another pan.
Blend the red cabbage, water, and dashi and strain through a sieve.
Add 3 grams of kappa to the cream and 4 grams to the red cabbage.
Stir well and pour onto a tray, cut out when set.

Base: soft gel 2 grams per liter, hard gel up to 15 grams per liter. Use: dissolve cold in liquids, preferably thinner than yogurt consistency. Then bring to a boil while stirring. Kappa sets between 30°C and 60°C and melts between 70°C and 80°C.