Quail Skewr with Rosemary and Ratatouille Main Course
Ingredients
Serves 4
6 quails
oil for frying
Quail sauce:
1 carrot
5 shallots
1 celery stick
1 tomato
250 ml red wine
250 ml Madeira
1 l veal stock (see basic recipes)
Meersalz
Pfeffer
½ sprig rosemary
butter
2 yellow bell peppers
2 red bell peppers
2 zucchini
4 sprigs rosemary
Preparation
Remove the bones from the legs, thighs and breasts from the quails, then chop carcasses into small pieces and fry in oil until golden brown.
To make the quail sauce, chop carrot, shallots, celery stick and tomato and add to roasted carcasses, then add red wine and Madeira. Reduce somewhat then top off with veal stock. Cook for 2 hours.
Strain the sauce through a fine sieve and season to tast with sea salt, pepper, rosemary and butter.
Wash bell peppers and zucchini, dice into small, even-sized pieces and blanch separately in well salted water. Then sauté in butter and season.
Salt the deboned quail breasts, thighs and legs, skewer on a long rosemary sprig and sear for 2 minutes on each side until golden brown.
To finish:
Pour the sauce onto plates, place skewers on top and garnish with bell peppers and zucchini.