cuisses-de-caille-fumees-pommes-macaire-et-coulis-d-oignon-rouge

Smoked quail legs, Macaire potatoes and red onion coulis

Ingrédients

  • 2 packs of smoked quail legs (2 x 110 g)
  • 4 small white onions
  • 250 g potatoes
  • 1 shallot
  • 30 g grated parmesan
  • Nutmeg
  • 1 egg yolk
  • Chives
  • 1 red onion
  • 5 cl chicken stock base
  • Salt
  • Pepper
  • Assorted young salad leaves
  • A little water
  • •    A little butter

Préparation

Red onion coulis

Peel the red onion, chop it and fry it in a pan with a little oil. When the onion has taken on a good colour, add 5 cl of chicken stock base, cover and cook for 15 minutes.

Blend the preparation to make a smooth red onion coulis. Place in the refrigerator in 4 small ramekins.

Macaire potatoes

Cook the potatoes in their skins, then peel them. Cut the potatoes into pieces and dry them a little in the oven.

Crush them with a potato masher, then add the finely chopped shallot, the chopped chives, the grated parmesan and the egg yolk. Mix your preparation well and season with salt and pepper.

Form into balls or cubes and pan-fry in oil (if your preparation is too sticky, roll the balls or cubes in a little white flour before frying them).

Quail legs and garnish

Peel the small white onions and fry them in butter.

Heat the quail kegs in a frying pan, on a low heat without any fat.

Prepare the plates, starting with a few salad leaves, adding the still hot potatoes, the quail legs straight out of the pan, and finally place a ramekin of red onion coulis on each plate.

Finish off by sprinkling with some white onions. Serve.

Chef's suggestion:

The best potatoes for making Macaire potatoes are Bintjes as they are high-starch variety.