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Global Family Main course

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: here

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

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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.

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