Bounce Magazine June 2018

FOOD & DRINK
APRIL JUNE 2018 JUNE | ISSUE 2018 | #68 #66 ISSUE | FOOD #68
& DRINK
• Close the legs tight leaving the small bone
sticking out in order to form small round
parcels, and place them in the freezer for one
hour.
• Peel and dice the celeriac and potatoes in
even pieces. Cook in a pan with the milk, half a
glass of water and the seasoning.
• Once well cooked, drain and keep the milk.
• Turn the celeriac and potatoes into a puree
with 40 g of butter, a spoon of milk and the
seasoning. Reserve until use.
• Heat up some vegetable oil in a deep pan or
use a fryer, take the quail legs out of the freezer
and dip each one in the flour/beaten eggs and
breadcrumbs.
• Fry them briefly until golden and finish to
cook in a oven at 180c for 10 minutes.
Ingredients
• Quail legs
• Pitted prunes
• Wild mushrooms
• Celeriac
• Peeled potatoes
• Eggs
• Flour
• Bread crumbs
8 each
8 each
100g
1/2 each
300g
2 each
2 tbsp.
4 tbsp.
• Milk
300ml
• Butter
60 g
• Olive oil
a drizzle
• Persinette or Parsley 1/2 bunch
• Ghoa cress or coriander 1/2 bunch
• Salt, pepper, ground nutmeg
Method
• Debone the quail legs, keeping the smaller
bone attached. Lay them flat, season well and
place a pitted prune in the middle of each one.
• Cook the wild mushrooms in a very hot pan
with the rest of the butter and olive oil. Season
well and mix in the Ghoa cress at the end.
• With the help of a hand blender, blend
together the persinette with a small amount of
milk and season well.
• Reheat the puree, and take out the quail out
of the oven.
• Dress the plates with the mushrooms and
milk emulsion, and enjoy hot.
For over twenty years,
Franck Pontais has
been creating the finest
gastronomic experiences
for celebrities, large
corporations and s
mall groups of friends
and family. For more
information or to
hire Franck see
www.franckpontais.com.
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