Quail on Toast with Mushroom Puree and Pickled Prunes
Recipe Overview
Overview
Quail on Toast is a delightful dish that combines the rich flavors of quail with a creamy mushroom puree and the sweetness of pickled prunes. The preparation begins with creating a mushroom puree, where mushrooms are sautéed with butter and shallots, then blended to a smooth consistency. This puree acts as a flavorful base for the quail, which is cooked until golden brown and crispy.
The pickled prunes add a unique twist, providing a sweet and tangy contrast to the savory quail. The pickling process is simple, involving a mix of vinegars, sugar, and spices, which enhances the overall flavor profile of the dish. As the quail cooks, the combination of duck fat and the mushroom puree creates a rich sauce that soaks into the toast, making each bite a delicious experience.
This dish is perfect for fall gatherings or special occasions, showcasing seasonal ingredients while being approachable for home cooks. The balance of flavors and textures makes it a standout choice for anyone looking to impress at their next dinner party.
Recipe Details
Steps & Tips
Start with butter and olive oil in a pan over high heat.
Add diced shallots and garlic to the pan.
Tip: Add oil throughout the cooking process to prevent mushrooms from swimming in oil or being in contact with a dry pan.
Deglaze with white wine.
Tip: Be careful when deglazing with wine to avoid flare-ups.
Add colura fish sauce and cream to the pan.
Tip: Portion out ingredients in little bowls to make cooking easier.
Blend the mixture until smooth to create the mushroom puree.
Heat vinegar, sugar, cinnamon, and water, then pour over prunes.
Tip: Use less sugar for sweeter fruits when pickling.
Tip: Pickled prunes can be refrigerated for a long time, even months.
Add butter to a pan and color the bones with aliums.
Deglaze with port and reduce.
Add chicken stock to the sauce and reduce to a simmer.
Tip: Ensure you can taste each component in the sauce for a balanced flavor.
Cook quail in duck fat or olive oil.
Tip: Use animal fats for cooking when available for added flavor.
Toast bread in duck fat.
Cut toast in half, smear mushroom puree, add quail, and spoon on pickled prunes.
Garnish with herbs and serve.
Tip: Use enough herbs as a garnish to enhance flavor, not just for decoration.
Tip: Consider adding smoked oil to enhance the smoky flavor of the dish.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Quail is a lean meat that cooks quickly and pairs well with rich flavors.
- •Mushroom puree adds a creamy texture and umami flavor to the dish.
- •Pickling prunes adds acidity and sweetness, balancing the richness of the quail.
- •Using duck fat for cooking enhances the flavor and adds a luxurious touch.
