Quail filled with apples and chestnuts
Luxury gourmet specialty. Sweet and salty meat and fruit combination for special occasions for those who want to show their culinary skills.
QUAIL WITH GRANNY SMITH APPLE AND CHESTNUT FILLING AND MASHED BROCCOLI POTATOES
Ingredients:
4 pc boned quails
4 pc buns
2 granny smith apples
80g chestnuts
40g shallots
600g potatoes
200g broccoli
2dcl milk
50 g butter
white pepper
salt
2 g fresh thyme
0,5 dcl white wine
0,1 dcl truffle oil
Preparation:
Cut the boned quails (except for the thighs) in halves, add the filling made of diced buns, granny smith apples (slightly warmed on truffle oil), chestnuts, shallots, and flavored with ground white pepper, salt and fresh thyme. Tie the quails for baking. Bake the quails covered together with shallots and white wine until tender. Take off the lid and let simmer at the end. Peel, cut and boil potatoes. Add broccoli just before done and boil until done, drain water, add milk and butter and mash together.
The quail should be served with
Hubert Grand Blanc demi sec.
Recipe by chef
Andrej Zedníček.
Video Recipe:
