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Preparation
Applesauce: Peel and cut up apples. Cook them over low heat in a pan with a little water, lemon juice and star anise. When done, remove star anise and purée apples with a food mill. Set aside.
Raw fruit ketchup: Combine celery, pear and tomatoes, honey, vinegar and spices. Set aside.
Stuffing: In a skillet over medium-low heat, sweat shallot in butter.
In a bowl, combine shallot, garlic, prunes, ground chicken and pork, walnuts, herbs, salt, pepper and lemon juice.
In a large skillet, cook stuffing. Adjust seasoning. Set aside.
Quail
Remove legs and breasts.
In a large skillet over medium-high heat, fry legs in oil and butter 5 minutes or so. Add onion and brown 1 minute.
Add breasts and fry 2 minutes or so. Add celery, carrot and chicken broth. Simmer 1 - 2 minutes.
Mashed potatoes: Cook potatoes in cold water, salted as soon as it comes to a boil. Cook until tender. Drain. Mash. Stir in cream, butter and cheese. Season and set aside.
Brussels sprouts: Remove tough outer leaves and thinly slice sprouts. Pan-fry in olive oil for 5 minutes. Add nuts.
Presentation: In each plate, lay a quail leg and breast over stuffing, drizzle with pan juices and accompany with mashed potatoes and Brussels sprouts. Serve with fruit ketchup and apple sauce.