Roast quail with basil and mushroom mousseline

Ingredients

  • 2 quail
  • 1 tbsp olive oil
For the stuffing

  • 1 boneless chicken breast
  • 8 basil
  • 1 small clove garlic
  • 6 cep mushrooms, soaked in water
  • 1 sprigs thyme, chopped
  • 1 egg
  • 1 rashers smoked bacon, fried until crisp, chopped
For the stock

  • 1 carrot, cubed
  • 1 small onion, diced
  • 1/2 leek, chopped
  • 1 stick celery
  • 3-4 stalks parsley
  • 5 black peppercorns
For the batter

  • 100 g plain flour
  • 50-75 ml water
  • pinches bicarbonate of soda
  • beetroot extract
  • vegetable oil, for deep-frying
For the sauce

  • 200 ml red wine
  • 200 ml quail stock, (see above)
  • 1 plum tomato, blanched, flesh diced
  • 2 basil

Description

Andrew Nutter's Restaurant-style Stuffed Quail Is Deep Fried In A Two-tone Batter, Coloured With Beetroot Extract And Green Chlorophyll

UK TV Favicon UK TV
View Full Recipe



MS Found Country:US image description
Back to top