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Poche-Grille Quails with Plum Sauce
3'
Not included in this recipe
Treenut
Fish
Crustaceans
Ingredients
Servings
-
6 Portions
+
Quails
10 pieces Quails
Shallots, chopped finely
1 large Shallots, chopped finely
Butter
1 tablespoon Butter
White vinegar
3 tablespoons White vinegar
Plum sauce
500 grams Plum sauce
Dijon mustard
4 tablespoons Dijon mustard
Cooking cream
1 cup Cooking cream
MAGGI® Chicken Bouillon Less Salt
2 cubes MAGGI® Chicken Bouillon Less Salt
Water
300 milliliters Water
Plums. ut into wedges
2 pieces Plums. ut into wedges
For the marination:
1 gram For the marination:
Dijon mustard
1 teaspoon Dijon mustard
Olive oil
2 tablespoons Olive oil
Lime juice
2 pieces Lime juice
Ground Black Pepper
1 pinch Ground Black Pepper
Poche-Grille Quails with Plum Sauce
Nutri value
| Carbohydrates | 17.89 g |
| Energy | 304.94 kcal |
| Fat | 14.96 g |
| Protein | 25.35 g |
| Fiber | 2.2 g |
| Sodium | 524.43 g |
Instructions
3 Steps
30'
Total
5'Preparation
30'Cooking
0'Waiting
Step by step
1 of 3
1'
Step 1
Poach the quails in boiling water for 1 min, then refresh immediately in iced water to stop the cooking process. Marinate the quails with the Dijon mustard, olive oil, lime juice and crushed black pepper.
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2 of 3
1'
Step 2
Sauté the shallot with the butter for 2 to 3 mins. Add the vinegar and simmer until reduced to 1 teaspoon. Add the plum sauce, mustard, cream and chicken stock and simmer for 10 mins.
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3 of 3
1'
Step 3
Grill the quails on medium heat. Place them in serving platters topped with the plum sauce and garnished with the plum wedges.
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Poche-Grille Quails with Plum Sauce
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