John Myers
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Flambéed Crustacean Soup and Fried Leg of Quail
The perfect flambéed crustacean soup and fried leg of quail recipe with a picture and simple step-by-step instructions.
Crustacean soup
- 1 Lobster
- 3 Garlic cloves
- 1 tbsp Tomato paste
- 4 cl Cognac
- 100 ml Port white
- Ground cumin
- Ground turmeric spice
- Chilli from the mill
- 1 Kaffir lime leaves
- 1 Lemon
- 1 a cup Cream
- 1 bunch Soup greens fresh
- Peanut oil
- 2 tbsp Butter
- 250 ml White wine
- 1 piece Cinammon
- 1 piece Vanilla pod
- Fresh thyme
- Clove
- 1 tsp Sugar
- Fleur de Sel sea salt
Roasted quail leg
- 4 piece Quail
- 3 tbsp Soy sauce
- 1 Kaffir lime leaves
- 2 tbsp Maple syrup
- 1 Lemon
- Ground cumin
- Ground coriander
- 1 piece Ginger
- Chilli from the mill
Crustacean soup
- Remove the lobster meat from the shell and set aside until serving. Roast the lobster shells vigorously in nut oil, add a piece of carrot and onion each and roast with them. Then deglaze with a little white wine and reduce, add a heaped tablespoon of tomato paste and 1 teaspoon of sugar. Then flambé everything with cognac. Add flakes of butter and pour over white port wine, more white wine and the quail stock. Add a small piece of vanilla, 1 small piece of cinnamon, 1 sprig of thyme, 1 bay leaf, 1 sprig of rosemary, 1 clove, a little turmeric, cumin, lime leaf and the juice of one lemon and let it steep for about 2 hours. After an hour, add 300ml of cream. Then pass the soup through a cheesecloth and season with salt and pepper.
Fried leg of quail
- Release the legs and breasts of the four quails. Put the meat in a marinade of soy sauce, some finely diced ginger, cumin, coriander, chilli, lime leaf, lemon juice and maple syrup. Make a stock from the quail carcasses, some celery, carrots, leeks, onions, bay leaves, peppercorns, thyme and cloves.
Serving
- Fry the legs and breast. Dice the released lobster meat and heat briefly in the steamer. Beat the soup with the hand blender until frothy, pour some whipped cream into the glasses and pour in the soup. Drizzle the lobster meat with melted butter and season with sea salt.
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