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Quail stuffed with wild mushrooms, parsnip purée, sauce fin champagne and watercress

Quail stuffed with wild mushrooms, parsnip purée, sauce fin champagne and watercress: A luxurious taste sensation with a hint of champagne.

This dish is prepared with products from Chef's Creation, ensuring you have the best foundation for your dishes. With Chef’s Creation, you maintain your own signature and can serve the tastiest dishes in no time.

Ingredients

60gParsnip purée
3units.itemssprigs of hippotops
5gbronze fennel
1units.itemsquail stuffed with wild mushrooms
40gSauce fin champagne
60gforest mushrooms

Preparation

  1. Place the quail on a small oven dish and roast it in a hot oven at 180 degrees Celsius for 7 minutes.
  2. Gently warm the desired amount of purée in a small pan.
  3. Heat the sauce and briefly fry the wild mushrooms in a hot pan.
  4. Let the quail rest briefly after cooking.
  5. For plating, the quail can be carved and everything arranged playfully together on the plate.