Stuffed Quail with Mushrooms, Sweet Potato Puree and Cauliflower

For the stuffed quail with mushrooms, sweet potato puree and cauliflower, first rinse the chicken breast fillet and pat dry. Cut into small pieces and freeze in the freezer for about 30 minutes.

During this time, finely dice the cooked ham and clean and chop the mushrooms. Heat the butter in a pan, fry the ham and mushrooms in it for 2-3 minutes, then remove from the pan and leave to cool.

Puree the chicken in a blitz chopper, gradually adding the whipped cream. Add salt and pepper and mix with the pistachios and mushroom mixture. Chill the resulting farce.

Remove the quails hollow, spread them out on the work surface with the skin side down, season and spread with the farce. Fold in over this stuffing and cook to your liking. Then refrigerate.

Roughly chop the removed quail bones and brown them in hot canola oil in a saucepan. Stir in the tomato paste and brown. Deglaze with the two wines and the soup, add the juniper and the bay leaf and boil down at low temperature until slightly creamy. Then strain the resulting poultry jus through a fine sieve and season to taste.

Preheat the oven to 200°C top and bottom heat. Wash the cauliflower, cut off the stem ends and pluck off the outer 2-3 leaves each. Blanch the plucked leaves in boiling water for about 4 minutes, then rinse in ice water and puree with the vegetable soup in a blender to a carfiol sauce. Season with salt u

Preparation Tip:

For the stuffed quail with mushrooms, sweet potato puree and cauliflower, other mushrooms can be used according to availability and taste.

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