Steamed Seared Quail, Celeriac Tea, Celeriac and Apple
TM6 TM5

Steamed Seared Quail, Celeriac Tea, Celeriac and Apple

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Ingredients

Brine

  • 500 g water
  • 25 g fine sea salt
  • 2 ½ tsp pink Himalayan salt, coarse
  • 1 clove
  • 1 bay leaf
  • 2 juniper berries
  • 1 piece orange peel
  • 4 quails, oven ready

Celeriac Tea

  • 10 g rapeseed oil
  • 1 celeriac, large
  • 100 g onions, sliced
  • 2 garlic cloves, sliced
  • 2 fresh sage leaves
  • 10 g dried shiitake mushrooms
  • 1000 g chicken stock, strong-flavoured
  • 8 baby cos lettuce leaves

Celeriac Purée

  • 80 g double cream
  • 60 g unsalted butter, cut in pieces
  • fine sea salt, to taste
  • ground black pepper, to taste
  • 10 g rapeseed oil
  • 30 g unsalted butter
  • 8 g watercress stalks
  • 2 apples, cut in matchsticks with peel at each end

Nutrition
per 1 portion
Calories
3220 kJ / 774 kcal
Protein
52 g
Carbohydrates
16 g
Fat
54 g

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