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Le Petit Quail

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CATEGORY CUISINE TAG YIELD
Eggs, Meats Ready, Steady, Cook 2 2 servings

INGREDIENTS

2 Free range quail; about 350g/12oz
1 tb Honey
1 ts Sherry vinegar
1/2 ts Sesame oil
1/2 Orange; juice of
1 pn Ground ginger and paprika
2 1/2 tb Olive oil
3 Shallots; sliced
1 tb Chopped fresh parsley
7 tb White wine
6 Egg yolks
1 Chicken stock cube
100 ml Creme fraiche
250 g Fresh lasagne sheets
175 g Chicory
1 330 gram jar cep mushrooms in oil; drained
1 tb Chopped fresh basil
Salt and pepper

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7.
1 Bone the quail - turn upside-down and cut along the backbone. Using a
sharp knife, scrape down around the rib cage, and remove the rib cage. Pull
out or trim any small bones.
2 Mix together the honey, sherry vinegar, sesame oil, orange juice and a
pinch each of ground ginger and paprika in a shallow dish. Add the quail,
turn to coat in the marinade and allow to stand for a few minutes.
3 Heat a large griddle pan, shake any excess marinade off the quail and add
the quail skin-side down to cook for about four minutes. Turn the quail
over and cook for 3-4 minutes, until cooked through.
4 Heat 1 tbsp olive oil in a frying pan, add the shallots and cook gently
for a few minutes to soften. Add the chopped parsley, remaining marinade
and 3 tbsp wine and simmer to reduce a bit. Season, spoon the shallot sauce
onto a plate and sit the quail on top.
5 For the Sabayon: Place the egg yolks in a small pan with 4 tbsp white
wine and the chicken stock cube. Heat gently, whisking continuously, and
gradually whisk in the creme fraiche, and season.
6 Cook the pasta according to the packet instructions and drain. Break the
chicory into leaves. Heat a saute pan, add the chicory leaves, drizzle over
1/2 tbsp olive oil, season and cook for a few minutes, until tender.
7 Heat 1 tbsp olive oil in another saute pan, add the drained mushrooms and
chopped basil and saute for a few minutes and season.
8 Place a layer of lasagne in the bottom of a gratin dish and cover with
some of the chicory and mushrooms. Spoon on half the sababyon and repeat
the layers, ending with a layer of sababyon. Cook in the oven for about 10
minutes or until golden brown. Serve the lasagne in the gratin dish.
Converted by MC_Buster.
Per serving: 591 Calories (kcal); 48g Total Fat; (75% calories from fat);
12g Protein; 23g Carbohydrate; 683mg Cholesterol; 89mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9 Fat;
1/2 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

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