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Roasted Quail with Morels and Foie Gras
In a pan, cook 50 g of foie gras with the butter and set aside. In the same pan cook 4 morels. When done, stuff with cooked foie gras. To the same pan add celery, shallots, garlic and the remaining two morels, chopped. Cook until tender, then add bread crumbs and chopped herbs. Leave to cool. Season quails and fill with the bread stuffing, placing one foie gras stuffed morel in the center. Cook in a 180 C over for 15 minutes. In a sauce pan, cook the remaining foie gras. Cut into 8 slices. Arrange 2 foie gras slices and grilled vegetables on each plate. Place a quail on top of each. Place chanterelle mushroom ragout all around and garnish with peeled quail eggs.
Ingrediants:
Quails, boned, Foie gras, fresh, Morel mushrooms, Chanterelle, Mushroom ragout, Fresh bread crumbs, Shallots, diced, Stalk celery, diced, Garlic clove, Carrots, diced, Thyme, chives, Basil leaves, Baby bell peppers, grilled, Baby zucchini, grilled, Baby fennel, grilled, Quail eggs, medium-boiled, Butter, Extra virgin olive oil, Salt, Black pepper&&4, 550, 6, 400, , 200, 2, 1/2, 1, 1, 3 (each), 5, 4, 4, 2, 8, 50, 2, , &&, 1, , 1, , 1, , , , 5, 1, 1, , , , , 1, 5, ,
Category: Main Dishes
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