Global Family Main course

Poche-Grille Quails with Plum Sauce

Name: Poche-Grille Quails with Plum Sauce
Prep time: PM0.00T
Cook time: PM30.00T
Total time: PM30.00T
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

30 Min

Easy

Ingredients

6 Servings

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

Information per serving

Step 1

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

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

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

Step 1 of 3

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.