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Quail with vadouvan

Quail with vadouvan and curry, pumpkin, carrot, spices, and carrot vinaigrette. Ingredients for 4 people.

Ingredients

200gquail fillet
2units.itemsEgg yolks
1gCurry powder
2gtom kai paste
2gVadouvan
200gvery cold cream
1gnutmeg powder
2units.itemsquails
1gground white pepper
1gGarlic powder
8gSalt

3units.itemsMushrooms
Peppercorns
1dried mushrooms
1gChili powder
1gtom kai paste
2units.itemsBay leaves
1White wine
1Ponzu
2units.itemsShallots
1Ras el Hanout
2poultry jus
2robust chicken stock
1units.itemsLime juice
2Veal jus

150gCeleriac
150gCarrot
150grutabaga
1gCumin powder
1gCurry powder
Fleur de sel
150gKohlrabi

1units.itemsbutternut squash
Sushi vinegar
Red onion
mini yellow and orange carrots
Olive oil

2units.itemsStar anise
0.5units.itemswhite onion
1units.itemsLime juice
4Carrot juice
1Sushi vinegar
1gXanthan
2Sunflower oil
1Pasteurized egg white

10units.itemsPumpkin
10units.itemsKohlrabi

200gWater
10gWhite wine vinegar
15gSushi vinegar
3gAgar agar
15gtarragon vinegar
5gSalt
2gCurry powder

Ras el Hanout

Preparation

  1. Briefly blend the quail fillet finely and then add all the ingredients until it becomes a smooth mass.
  2. Cut the breasts from the quail and pipe a generous tablespoon of the farce under the skin of the quail.
  3. Then season very lightly with salt and pepper and roll them in plastic.
  4. Steam until cooked in about 14 minutes at 64°C.

  1. Cut the shallots into pieces and sweat in the pan.
  2. Add the mushrooms with all the herbs and spices.
  3. Deglaze with the white wine and ponzu and reduce this mixture.
  4. Add the jus and stock and cook down to sauce consistency.
  5. Strain the whole through a fine sieve.
  6. Season with lime juice and ras el hanout.

  1. Cut the celeriac into cubes and the carrot, rutabaga, and kohlrabi into pieces.
  2. Place the vegetables in the steam oven and steam until just cooked.
  3. Blend with the spices and some olive oil into a cream.
  4. Season with some fleur de sel.

  • Cut the pumpkin into small brunoise.
  • Cook the pumpkin until just tender and season with sushi vinegar, finely chopped red onion, and olive oil.
  • Cook the baby carrots until just done, peel them, and cut them into pieces.

  1. Sweat the white onion and star anise, then deglaze with the carrot juice and lime juice.
  2. Reduce the mixture to 1 dl.
  3. Strain and add the sushi vinegar, pasteurized egg white, and xanthan.
  4. Mix with a hand blender and slowly add the sunflower oil for a smooth emulsion.
  5. Season with a little salt.

  1. Cut square slices of about 2 mm from the pumpkin and the kohlrabi.
  2. Steam the slices until cooked in the steam oven.

  1. Cook the ingredients together into a mass and strain the whole.
  2. Stack the slices of pumpkin and kohlrabi alternately in a square mold, spreading some of the jelly mixture between the slices.
  3. Press the terrine lightly under pressure while cold until it is firm.
  4. Then cut slices from the terrine and then into thin strips.

  1. Brown the quails (with the poultry farce) on all sides until golden brown.
  2. Lightly sprinkle with ras el hanout spices and warm briefly in the oven.
  3. Cut the quails in half and place them on the plate.
  4. Arrange the remaining ingredients playfully around the quails.
  5. Serve with both sauces.