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Poche-Grille Quails with Plum Sauce
3 min
Easy
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44 14.9g / 44%
23 17.8g / 23%
33 25.3g / 33%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Poche-Grille Quails with Plum Sauce

(0)
30 Min
Easy

Ingredients

6 Servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
10  pieces
Quails
1  large
Shallots, chopped finely
1  tbsp
Butter
3  tbsp
White vinegar
500  g
Plum sauce
4  tbsp
Dijon mustard
1  cup
Cooking cream
2  cubes
MAGGI® Chicken Bouillon Less Salt
300  mL
Water
2  pieces
Plums. ut into wedges
1  g
For the marination:
1  tsp
Dijon mustard
2  tbsp
Olive oil
2  pieces
Lime juice 
1  pinch
Ground Black Pepper

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Nutrition Value

Carbohydrates
17.9 g
Energy
304.95 kcal
Fats
14.96 g
Protein
25.36 g
Information per serving

Instruction

30 Minutes
  • Step 1

    1 Min
    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 oil, lime juice and crushed black pepper.
  • Step 2

    1 Min
    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 and simmer for 10 mins.
  • Step 3

    1 Min
    Grill the quails on medium heat. Place them in serving platters topped with the plum sauce and garnished with the plum wedges.
Poche-Grille Quails with Plum Sauce

Step 1 of 3

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 oil, lime juice and crushed black pepper.

Poche-Grille Quails with Plum Sauce

Step 2 of 3

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 and simmer for 10 mins.

Poche-Grille Quails with Plum Sauce

Step 3 of 3

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

Recipe PDF