John Myers
Quail on Lemongrass Polenta
The perfect quail on lemongrass polenta recipe with a picture and simple step-by-step instructions.
- 6 Pc. Onion
- 4 Pc. Mushrooms
- 20 g Ginger tuber
- 1 Pc. Garlic clove unpeeled
- 3 tbsp Sugar
- 2 tbsp Hoi Sin Sauce
- 2 tbsp Plum jam
- 2 tbsp Chili sauce
- 550 ml Plum wine
- 5 Pc. Plums
- 2 tbsp Butter
- 5 Bd Lemongrass
- 500 ml Poultry stock
- 200 g Polenta semolina
- 40 g Grated Parmesan
- 30 g Cold butter cubes
- 2 tbsp Whipped cream
- 5 Pc. Quail
- 3 tbsp Clarified butter
- Lemon juice
- Salt and pepper
- 3 Peel the red onions and 20 grams of ginger root and cut into fine cubes. Press on an unpeeled clove of garlic.
- Then caramelize 3 tablespoons of sugar over medium heat. Briefly sauté the onions, ginger and garlic in it. Then add 2 tablespoons each of Hoi Sin sauce, plum jam and chilli sauce as well as the plum wine and reduce to a third.
- Pour the sauce through a sieve and season with salt and pepper.
- Wash the plums, cut in half, stone and cut into wedges. Briefly sauté the prune wedges in 2 tablespoons of butter, then add to the sauce.
- Clean and wash the lemongrass and pound it flat with the back of a knife and cut into pieces.
- Bring the chicken stock to the boil and let it steep for 10 minutes without heat. Pour through a sieve and bring to the boil again.
- Sprinkle the polenta semolina into the stock while stirring and cover and leave to soak for about 20 minutes over a mild heat. Mix in the Parmesan, butter cubes and 2 tbsp whipped cream.
- Season the polenta with salt and lemon juice and cover and keep warm. Preheat the oven to 180 degrees.
- For the filling, chop 4 champions and 3 onions and fry in the pan for a few minutes. Then wash the quail inside and outside, pat dry and rub with salt and pepper. Spread the onion and mushroom filling over the quail.
- Close the quail and lay it on your stomach. Fix the quail with aluminum foil so that the filling stays in the quail.
- Put the butter lard in the pan and fry the quail at the top and bottom. Finally, the quails are cooked in the oven on the middle rack for 8 minutes.
- Heat the plum sauce. Serve the quail with the sauce and arrange the lemongrass polenta
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