Europe 1 1:05 p.m., November 27, 2021
Every Saturday at the Table des bons vivants, Laurent Mariotte, his columnists and his guests give us their best recipes.
Recipe :
SIKBÂJ * OF QUAIL WITH FENNEL
* comes from Persian, commonly called esbabèche, it is a vinegar-based stew.
8 quail souk
8 quails 30 g olive oil, salt and pepper to taste
300 g fennel
200 g spring onions and their green stems
150 g fresh blanched almonds, if not dry
10 g of ras el_hanout powder
preparation 10 min cooking 20 min
1. In a casserole dish, brown the quail over medium heat in olive oil, salt and pepper.
Bake for 15 min at 180 ° C.
Place the quails in a serving dish.
Detach the thighs, keep them whole, remove the wings that will not be used.
Lift the fillets on both sides, then cut the supremes in thirds lengthwise.
2. Slice the fennel bulbs in half, using a mandolin, if not with a knife.
Cut the bulbs into a fan shape and soak them in water with ice cubes so that they twist.
Prepare the new onions.
Remove the wilted membrane, finely chop the green stems on the bias and set aside in the fridge.
Everything must be very cold.
3. Break the almonds without mutilating them, because they will be served whole with the quail escabeche.
Out of season, with
dry almonds, simmer the milk for 5 min in a saucepan to soften them.
Let cool and then peel them.
4. In a very hollow bowl, combine the quail escabeche (except the thighs) with the very cold and drained vegetable garnish.
Mix well.
Strong pepper is recommended.
Add the lemon zest, and slip into the refrigerator.
At the last minute, just before serving, pour in the vinaigrette and mix.
Quickly turn over the preparation on the presentation dish, and plant the quail legs in the escabeche.
Best enjoyed cold, which is not unpleasant in hot weather.
Vinaigrette
5 g of fine salt, + or –10 g of ground pepper 1 lemon juice + zest 50 g of olive oil