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Pan-seared quail with saffron leek


Ingredients

  • 4 whole quail
  • 1½ fresh leeks, sliced
  • 2 teaspoons butter
  • 400ml fresh cream
  • Pinch of saffron
  • 150ml white wine
  • ¼ lemon, juiced
  • Salad:
  • 120g mesculin salad
  • 16 mint leaves
  • 1 tablespoon almonds, sliced
  • saffron oil:
  • 1 teaspoon spanish paprika
  • 2 tablespoon extra-virgin olive oil
  • salt and pepper, to taste

Method

  1. To make saffron oil, mix olive oil with paprika and add salt and pepper to taste.
  2. To prepare the base of dish, slice leek and sauté with 1 teaspoon of butter in frypan. Add white wine and reduce by half (5 to 10 minutes). Then add cream and saffron, and place pan in 200°C oven until the cream is reduced (5 to 10 minutes)
  3. Pan-sear quail in a frypan with 1 teaspoon of butter and lemon juice and cook to medium rare (5 to 10 minutes).
  4. To make salad, mix mint with mesculin and almonds
  5. To serve, in a large plate or bowl, place leek in the centre and carefully place quail on top of the leek. In a circular motion, drizzle the saffron oil around the leek. Place salad atop quail and serve.
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