John Myers
Quail and Pigeon Wrapped in Bread with Cauliflower, Parsley and Porcini Mushrooms
The perfect quail and pigeon wrapped in bread with cauliflower, parsley and porcini mushrooms recipe with a picture and simple step-by-step instructions.
Quail and pigeon wrapped in bread
- 3 piece Quail
- 3 piece Pigeons
- 3 bunch Fresh smooth parsley
- 3 bunch Parsley crispy fresh
- 1 piece White bread
- 100 g Sausage meat
- 100 g Butter
- 10 piece Boletus
- 1 piece Summer truffle
- 1 piece Cauliflower fresh
- 1 piece Onion
- 1 tablespoon Tomato paste
- 500 ml Red wine
- Spices
- Release quail and pigeon breasts. Place the quail skin between parchment paper and fry into chips in a pan over medium heat. Chop the quail carcass and fry. Add the chopped onions, parsley stalks and cauliflower stalk. Roast with tomato paste, deglaze red wine and add water / broth. Add sauce spices. Put in the oven tube at 200 °.
- After 1 hour, strain off the sauce and reduce on the stove to the desired intensity and consistency. Pluck parsley, cover 2 plates with cling film, oil and spread a few leaves on top. Cook in the microwave at full speed for 50 seconds to make chips. Boil the remaining parsley in salted water and rinse. Cut the cauliflower from the stem of a single rose into finger-thick slices and also boil and rinse. Also cook all sections until soft.
- Mix the cooked parsley and cauliflower sections to a smooth puree. Season to taste with salt, pepper, nutmeg and brown butter. Mix 1/2 of the farce with 2 spoons of the parsley puree. Put 1/2 farce in a piping bag. Cut the frozen white bread into ½ cm thin slices and remove the rind. Cut the truffle into slices.
- Place the bread slice on the work surface, spread the green farce on it. Layer at the beginning of the slice: – Pigeon breast – – Natural farce – – Truffle slices 2 pieces – – Natural farce – – Quail breast –
- Carefully roll up the layered elements and shape them into a round shape. Clean the boletus and cut in half. Fry and season the porcini mushroom slices and cauliflower slices. Warm the parsley and cauliflower puree over a low heat. Fry the quail / pigeon packets in plenty of fat over medium heat until the white bread crust is crispy all around. Cook in the oven at 160 ° for approx. 4-5 minutes. Take out and let rest a little before slicing. Serving see picture or as desired.
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