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Discover and make this delicious recipe for quail fillets with cider caramel and pumpkin purée.
Ingredients for 4 persons :
- 1/4 of beet flood (chioggia)
- 800 g of pumpkin
- 50 g semi-salted butter
- 5 tbsp. powdered sugar
- 5 cl of cider vinegar
- 12 quail fillets
- 8 small shoots of chews
- Salt flower
- Salt, freshly ground pepper
Read also: health benefits and virtues of beets
Quail fillets with cider caramel, pumpkin purée
- Wash and peel the beet, reserve it.
- Wash the pumpkin, cut it in half and steam it without peeling it. As soon as cooking is complete, remove the seeds and pass the pumpkin through a potato masher. Season with salt and pepper, add 30 g of butter, mix and keep warm.
- Prepare the caramel: in a saucepan, make a dry caramel by adding only the sugar. As soon as it takes on a nice amber color, pour in the vinegar and let reduce.
- In a frying pan, pour the rest of the butter, cook the quail fillets until they are "pink". Pour in the caramel.
- Slice the beet.
For the dressage:
- In each plate, draw a circle in the middle, shape the pumpkin puree inside, remove the circle.
- Arrange the quail fillets, pour a bead of sauce, arrange a few beetroot chips and a few lamb's lettuce leaves.
- Season with fleur de sel and pepper.
Find out more about chioggia beetroot
Original by the multitude of white and pink rings it presents, the beet chioggia requires a much shorter cooking time than its congeners due to the delicacy of its flesh. Cooked, this round root unfortunately loses its beautiful bright colors in favor of a pale pink, which is why it is often preferred raw.
Read also: health benefits and virtues of beets
Recipe: A. Beauvais, Photo: F. Hamel
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