Quail fillets with cider caramel, pumpkin purée

Discover and make this delicious recipe for quail fillets with cider caramel and pumpkin purée.

Ingredients for 4 persons :

  • 1/4 of beet flood (chioggia)
  • 800 g of pumpkin
  • 50 g semi-salted butter
  • 5 tbsp. powdered sugar
  • 5 cl of cider vinegar
  • 12 quail fillets
  • 8 small shoots of chews
  • Salt flower
  • Salt, freshly ground pepper

Read also: health benefits and virtues of beets

Quail fillets with cider caramel, pumpkin purée

- Wash and peel the beet, reserve it.

- Wash the pumpkin, cut it in half and steam it without peeling it. As soon as cooking is complete, remove the seeds and pass the pumpkin through a potato masher. Season with salt and pepper, add 30 g of butter, mix and keep warm.

- Prepare the caramel: in a saucepan, make a dry caramel by adding only the sugar. As soon as it takes on a nice amber color, pour in the vinegar and let reduce.

- In a frying pan, pour the rest of the butter, cook the quail fillets until they are "pink". Pour in the caramel.

- Slice the beet.

For the dressage:

- In each plate, draw a circle in the middle, shape the pumpkin puree inside, remove the circle.

- Arrange the quail fillets, pour a bead of sauce, arrange a few beetroot chips and a few lamb's lettuce leaves.

- Season with fleur de sel and pepper.

Find out more about chioggia beetroot

Original by the multitude of white and pink rings it presents, the beet chioggia requires a much shorter cooking time than its congeners due to the delicacy of its flesh. Cooked, this round root unfortunately loses its beautiful bright colors in favor of a pale pink, which is why it is often preferred raw.

Read also: health benefits and virtues of beets

Recipe: A. Beauvais, Photo: F. Hamel

Video: Why Urban Homesteaders should get Quails BEFORE Chickens! (July 2021).