Quails with Raisin Jus and Fine Foam

For the quails with raisin jus and fine foam, clean the lettuce, wash and spin dry. Pluck off the petals and set both aside. Wash the grapes and pluck them from the stems. Cut the fruit in half lengthwise and remove seeds if necessary. Mix vinegar, oil and salt.

Rinse the quails and pat dry. Separate thighs and breasts from quail and sauté in olive oil. Season with salt and pepper. Once the meat has taken on some color, pour in red wine and chicken stock. Add the raisins. Simmer gently over low heat for 20 minutes until the meat is cooked.

For the foam, bring the chicken stock to a boil and reduce by half.

Arrange the quail pieces with some of the meat juices and raisins on plates next to the salad. Whisk the dressing again and drizzle over the salad.

Add whipped cream to the reduced stock and heat again. Whisk the liquid with a hand blender. Skim off the foam with a spoon and pour over the meat pieces.

Serve the quails with raisin jus and fine foam.

Preparation Tip:

Serve with the quails with raisin jus and fine foam, for example, gnocchi or ribbon noodles as a side dish.

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