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    Quail breast with carrot purée

    DIFFICULTY
    1H

    Ingredients
    For the quail
    • 8 quail breasts
    • 1 clove of garlic
    • 1 sprig of thyme
    • 8 canasta salad leaves
    • 60 g cabbage
    • 4 leek leaves
    • 10 g parsley
    • 3 tsp coffee powder
    • salt and black pepper to taste
    • Extra virgin olive oil to taste
    For the carrot purée
    • 100 g carrot
    • 40 g potato
    • 40 g butter
    • salt to taste
    Preparation
    Ingredients
    For the sauce
    • 1 orange
    • 60 g beef stock
    • 10 g butter
    • 2 tsp coffee powder
    • salt to taste
    • 10 g sugar
    For the garnish
    • 8 mushrooms
    • 10 g butter
    • salt and black pepper to taste
    • 10 g sauce
    Preparation

    Preparation

    FOR THE QUAIL

    Cut the cabbage into ribbons and boil in a pan with the canasta leaves and the leek.
    Next, cut the quail into slices and mince part of it; cook the minced quail in oil, garlic and finely-chopped thyme. Once cooked, add the salt, black pepper and coffee powder.

    Roll up the canasta leaves and tie together with the leek. Cook in the oven for 5 minutes at 160°.

     

    THE CARROT PUREE

    Chop the potatoes and carrots until you have made a mirepoix and boil; next, whip and filter the mixture.

    Add the butter and salt and mix.

     

    THE MUSHROOMS

    Slice the mushrooms and cook between 80°–90°, with the butter and salt.

    Add the orange sauce.

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    Presentation

    To serve, start with the purée on the bottom, lay two slices of quail on top of the carrot purée, then add the mushrooms and garnish with small drops of the orange sauce.

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