Poche' Grille' Quails with Plum Sauce

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Cooking Time: 30 Minutes or Less


Poché-Grillé Quails with Plum Sauce Cuisine: French
Category: Main Course
Serves: 6 persons
Difficulty:
Cost: Medium
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Ingredients 10 quails
1 large shallot, chopped
1 tablespoon butter
3 tablespoons white vinegar
500 g plum sauce, or plum jelly
4 tablespoons dijon mustard
1 cup fresh cream
2 cubes MAGGI® Chicken Less Salt Bouillon, boiled in 300 ml of water
2 plums, fresh, cut into wedges for garnishing
For the marination:
1 teaspoon dijon mustard
2 tablespoons olive oil
50 g lime juice, or juice of 2 limes
Pinch of ground black pepper
PreparationPoach the quails in boiling water for 1 minute, then refresh immediately in icing water to stop the cooking process. Marinate the quails with the Dijon mustard, olive oil, lime juice and crushed black pepper.

Sauté the shallot with the butter for 2 to 3 minutes. Add the vinegar and simmer until reduced to 1 teaspoon. Add the plum sauce, mustard, cream and chicken stock and simmer for 10 minutes.

Grill the quails on medium heat. Place them in serving platters topped with the plum sauce and garnished with the plum wedges.
Tips Timing Facts Nutritional InformationCooking tips : The Poché-Grillé technique is better for grilling small kinds of birds, so that they do not get dry. It’s recommended to debone the quails before cooking them.
Preparation time : 40 minutes
Cooking time : 30 minutes
Fats : 43.00 g
Protein : 32.00 g
Carbohydrate : 45.00 g
Energy : 698.00 Kcal

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