- 10 Quails
- 1 large Onion chopped
- 1 tablespoon butter
- 3 tablespoons white vinegar
- 500 g Plum sauce
- 4 tablespoons Dijon mustard
- 1 cup fresh cream
- 2 cubes MAGGI Less Salt Chicken Stock dissolved in 300 ml boiled water
- 2 Plums
- For the marination:
- 1 teaspoon Dijon mustard
- 2 tablespoons Olive oil
- 50 g lime juice
- 1 pinch ground black pepper
Poché-Grillé Quails with Plum Sauce
INGREDIENTS
Poché-Grillé Quails with Plum Sauce with
Poché-Grillé Quails with Plum Sauce with 
- 10 Quails
- 1 large Onion chopped
- 1 tablespoon butter
- 3 tablespoons white vinegar
- 500 g Plum sauce
- 4 tablespoons Dijon mustard
- 1 cup fresh cream
- 2 cubes MAGGI Less Salt Chicken Stock dissolved in 300 ml boiled water
- 2 Plums
- For the marination:
- 1 teaspoon Dijon mustard
- 2 tablespoons Olive oil
- 50 g lime juice
- 1 pinch ground black pepper
NUTRITIONAL INFORMATION
Poché-Grillé Quails with Plum Sauce with
Poché-Grillé Quails with Plum Sauce with
- Energy 698 (Kcal)
- Protein 32 (g)
- Carbohydrate 45 (g)
- Total Fat 43 (g)
HOW TO PREPARE
Poché-Grillé Quails with Plum Sauce with
Poché-Grillé Quails with Plum Sauce with
1
Poach the quails in boiling water for 1 minute, then refresh immediately in icing water to stop the cooking process. Marinate the quails with the Dijon mustard, olive oil, lime juice and crushed black pepper.
2
Sauté the shallot with the butter for 2 to 3 minutes. Add the vinegar and simmer until reduced to 1 teaspoon. Add the plum sauce, mustard, cream and chicken stock and simmer for 10 minutes.
3
Grill the quails on medium heat. Place them in serving platters topped with the plum sauce and garnished with the plum wedges.
REVIEWS
Poché-Grillé Quails with Plum Sauce with
