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Poche-Grille Quails with Plum Sauce

Name: Poche-Grille Quails with Plum Sauce
Prep time: 5 s
Cook time: 30 s
Total time: 30 s
Yield: 6
Cuisine: Global
Ingredients: 10 pieces Quails; 1 large Shallots chopped finely; 1 tablespoon Butter; 3 tablespoons White vinegar; 500 grams Plum sauce; 4 tablespoons Dijon mustard; 1 cup Cooking cream; 2 cubes MAGGI® Chicken Bouillon Less Salt; 300 milliliters Water; 2 pieces Plums. ut into wedges; 1 gram For the marination:; 1 teaspoon Dijon mustard; 2 tablespoons Olive oil; 2 pieces Lime juice; 1 pinch Ground Black Pepper

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Easy

•

30 Min

Ingredients

6 Servings

Quails

10 pieces

Shallots, chopped finely

1 large

Butter, melted

1 tbsp

White vinegar

3 tbsp

Plums. ut into wedges

500 g

Dijon mustard

4 tbsp

Cooking cream

1 cup

MAGGI® Chicken Bouillon Less Salt

2 cubes

Hot Water

300 mL

Plums. ut into wedges

2 pieces

Hot Water

1 g

Dijon mustard

1 tsp

Olive oil

2 tbsp

Lime juice

2 pieces

Ground Black Pepper

1 pinch

Utensils and appliances

Nutritional Information

Nutrition Table Footer

Carbohydrates

17.9 g

Energy

304.95 kcal

Fats

14.96 g

Protein

25.36 g

Nutrition Table Footer

Recipe steps

3 min

1 min

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Recipe steps

3 min

Step 1

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Poach the quails in boiling water for 1 min, then refresh immediately in iced water to stop the cooking process. Marinate the quails with the Dijon mustard, olive

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Recipe steps

3 min

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Sauté the shallot with the butter for 2 to 3 mins. Add the vinegar and simmer until reduced to 1 teaspoon. Add the plum sauce, mustard, cream and chicken stock an

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Recipe steps

3 min

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Grill the quails on medium heat. Place them in serving platters topped with the plum sauce and garnished with the plum wedges.

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Poche-Grille Quails with Plum Sauce

Nutritional facts per serving

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Poche-Grille Quails with Plum Sauce

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