Pan-fried Quail with Forcemeat Stuffing, Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup

Pan-fried Quail with Forcemeat Stuffing, Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup
  • 8 servings
  • 0:55 Preparation
  • 0:55 Cooking
  • 1:50 Total Time

Ingredients

Add all
  • apple sauce:

  • 2

    apples

  • fresh-squeezed lemon juice

  • 2

    star anise

  • raw fruit ketchup

  • 1

    celery stalk, peeled and diced

  • 1

    pear, peeled and diced

  • 2

    tomatoes, peeled, seeded and diced

  • 1 tsp.
    (5 mL)

    honey

  • 2 tsp.
    (10 mL)

    white wine vinegar

  • crushed cinnamon to taste

  • crushed chilli peppers to taste

  • stuffing

  • 1

    shallot, chopped

  • butter as needed

  • 1

    small garlic clove, chopped

  • 3

    prunes, pitted and chopped

  • 3 oz
    (75 g)

    ground chicken

  • 3 oz
    (75 g)

    ground pork

  • 1/4 cup
    (60 mL)

    walnuts, chopped

  • 3/4 tsp.
    (3 mL)

    chopped parsley

  • 3/4 tsp.
    (3 mL)

    chopped thyme

  • Salt and pepper to taste

  • lemon juice to taste

  • quail

  • 4

    quails

  • 1 Tbsp.
    (5 mL)

    butter

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • 1

    onion, thinly sliced

  • 1

    celery stalk, thinly sliced

  • 1

    medium carrots, thinly sliced

  • 1/2 to 3/4 cup
    (125 to 200 mL)

    chicken broth

  • mashed potatoes:

  • 6

    medium potatoes, peeled

  • 1/2 cup
    (125 mL)

    35% m.f. cream

  • 1 Tbsp.
    (15 g)

    butter

  • 3 oz
    (100 g)

    raw milk cheese, diced

  • brussels sprouts:

  • 3/4 lb
    (340 g)

    brussels sprouts

  • extra virgin olive oil as needed

  • 1/4 cup
    (60 mL)

    nuts, chopped

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.

Source: Metro