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Poultry

Quail breast, canneloni of quail leg, butternut squash purée, aubergine gratin and juniper berry sauce

The George in the centre of Helsinki is one of the city's newest restaurants. It offers young, creative Scandinavian cuisine with an international influence. Chef David Alberti created this dish for us.

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Serves two

3 quails (legs and breasts separated)
200g duck fat
80g foie gras

06.03.2008 DW-TV euromaxx a la carte Gericht

gefuellte wachtelbrust mit canneloni

Canneloni and butternut squash purée
1 butternut squash
200 ml chicken stock
250g butter
1 tbsp Dijon mustard

Aubergine Gratin
1 aubergine
10 tomatoes (peeled, seeded and diced)
1 onion
1 garlic glove
100g parmesan (grated)

Juniper berry sauce
carcass of 3 quails
100 ml port wine
100 ml veal stock
50 ml chicken stock
1tbsp juniper berrys

Season the quail legs with salt and pepper, leave for 24h. Next day cook the legs in duck fat for 1h at 160°C.Tear meat from the legs (discard the bones) and add the foie gras.

For the canneloni slice the squash so that you get 2cmx5cm thin slices, cook rest of the squash in chicken stock.

Purée the cooked squash with butter and mustard.
Roll the squash slices around the quail legs.
For the aubergine gratin; make a basic tomato sauce with tomatoes, onion and garlic.

Slice the aubergine and fry. Layer aubergine, tomato sauce and then parmesan (repeat twice) and cook 25min at 180°C.

For the juniper sauce; roast what's left of the quail carcasses, add port wine and reduce by half. Add the stock and juniper berries and reduce until 100ml left.To finish; Cook the quail breast in hot pan, Leave to rest for 10min.

Place the aubergine gratin in the centre of plate, the canneloni around it and top them with squash purée. Top the aubergine with quail breast and garnish with sauce.

Bon appetit!

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