With prunes, wild mushrooms, celeriac puree and parsley emulsion milk…
• Quail legs 8 each
• Pitted prunes 8 each
• Wild mushrooms 100g
• Celeriac 1/2 each
• Peeled potatoes 300g
• Eggs 2 each
• Flour 2 tbsp.
• Bread crumbs 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
• 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.
• 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.
• 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.