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Quail with arugula mash and chanterelles

In our assortment you will find a wide selection of pre-cooked sous-vide products of exclusive quality.Always perfectly cooked, so you have all the time for finishing and you are guaranteed to serve a signature dish full of flavor. Our chefs are happy to show you the possibilities.

Ingredients

potato mousseline with truffle mascarpone
Rocket
quail stuffed with wild mushrooms
Chanterelles
Salt
Veal stock

Preparation

Step 1

  1. Heat the potato mousseline and stir in the washed arugula.
  2. Brown the quail stuffed with wild mushrooms all around and let rest in an oven or holding at 55°C.
  3. Sauté the chanterelles in olive oil and season with salt.
  4. Spoon the arugula mash into a dish.
  5. Carve the quail and place on top of the arugula mash.
  6. Spoon the sautéed chanterelles around and serve with the warmed veal stock.