Baked Quail with Plum Sauce and Parsnip Cream

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

In addition to its wonderful taste, plums possess many healing and medicinal properties. Plums are very beneficial for the body due to their rich composition. They are packed with vitamins, minerals, and essential nutrients for the body's vital functions. Plums are particularly rich in vitamin P and substances with P-vitamin action, which help lower blood pressure and strengthen blood vessels. Moreover, vitamin P is well preserved even during processing. Plums are recommended for kidney diseases and hypertension. The potassium compounds found in plums have a diuretic effect, aiding in the elimination of excess water and table salt from the body. Plums contain potassium salts: up to 214 mg per 100 g of fruit. Potassium is of significant physiological importance, as it participates in the transmission of nerve impulses, muscle contraction, maintenance of heart activity, and acid-base balance in the body. Under the influence of potassium, bile secretion is enhanced. Coumarins found in the leaves and fruits of plums have the ability to prevent the formation of blood clots in blood vessels, heal thrombosis, and dilate coronary vessels.

Ingredients

Quail Egg - 3.2 oz
Vegetable Oil - 0 fl oz
Ground Black Pepper - 0 oz
Onion - 0.7 oz
Sugar - 0.4 oz
Parsnip - 5.3 oz
10% cream - 1.8 oz
Salt - 0.1 oz
Plums - 5.3 oz

Step by Step guide

Step 1

Carefully cut the processed quail into two equal parts along the keel bone and back using kitchen scissors. Cut each part again, but now across, leaving the wing on the breast. Lightly marinate the quail with olive oil. Rub with salt and black pepper to taste. Leave to marinate for 15–20 minutes.

Step 2

To prepare the sauce, we need peeled onion. Dice it finely. Sauté in a saucepan with vegetable oil until cooked. Add randomly chopped plums and sauté for another 10 minutes. If the plums are dry and there is little liquid in the saucepan, you can add water. Cover and simmer until the plums soften. Blend with a hand blender until smooth. Add sugar and salt to taste. For those who prefer a spicier flavor, it is recommended to replace sugar with honey and add cloves.

Step 3

For the side dish, we will use parsnip root. First, peel, chop randomly, and boil in salted water until soft. Pass the boiled root through a sieve and gradually add hot cream to achieve the desired thickness of the cream.

Step 4

Sauté the prepared pieces of quail in vegetable oil in a preheated pan until golden brown. Move the pan from high heat, remove excess vegetable oil, and add the previously prepared plum sauce. Simmer covered until the quail is cooked through.

Step 5

As an addition, I suggest baking the plums with sugar. To do this, carefully cut the plums lengthwise and remove the pit. Sprinkle with sugar and place under the broiler to bake.

Step 6

Carefully place the finished parsnip puree in the center of the plate and use a spoon to create a stripe by lightly pressing the puree. Place pieces of cooked quail in the center. Drizzle the sauce in which the quail was stewed around the edges. Place the baked plum nearby. Additionally, garnish with watercress sprigs.