Quail Kiev cutlets with pumpkin sauce and mashed potatoes
4 servings
120 minutes
Recipe from Roman Palkin, chef of the restaurant Ladurée à-la Russe.
1
Prepare green butter for filling. Separate the leaves of parsley and chop them finely. Mince the garlic with a knife. Mix with softened butter (100 g) and refrigerate.
- Butter: 140 g
- Garlic: 4 g
- Parsley: 15 g
2
Prepare the sauce. Mix pumpkin juice with cream in a saucepan and reduce to 1/6 of the original volume (to the thickness of drinking yogurt). Add salt and pepper.
- Pumpkin juice: 200 ml
- Cream 33%: 1 l
- Salt: to taste
- Ground black pepper: to taste
3
Peel the potatoes, cut them randomly, and put them to boil in salted water.
- Potato: 200 g
4
Prepare the ingredients for the cutlets. Cut off the legs of the quail (they can be used later for broth, sauce, or fried separately). Carefully slice the breast from one side of the body: starting from the top and running the knife along the rib bones, cut the breast meat until it connects with the wing. Then lay the breast on the wing and chop through the bone from inside to detach it together with the wing.
5
Cut off the first phalanx from the wing.
6
Carefully trim the meat at the base of the wing and clean the bone. Also prepare the second part of the breast.
7
Place the chicken breast pieces bone side up on a board, cover with plastic wrap, and pound with a mallet until very thin, almost to the thickness of a sheet of paper. The wrap will prevent the meat from being pierced through, but if there are holes, they can be carefully sealed with fingers later.
8
Turn the cutlets over with the bone side down, generously salt and pepper. Using two tablespoons, make quenelles from the green butter and place them in the center of the cutlets.
- Butter: 140 g
9
Cover the quenelle with meat on one side, then take the preparation in your palm, shape it into a patty, carefully sealing the edges so that the green butter is inside the meat shell.
10
In one bowl, pour flour, in another — mix egg with milk for the batter, and in the third — add breadcrumbs. First, coat the patties in flour, then dip them well in the batter and cover with breadcrumbs. Do not shake off the excess — the patty should be fully coated with breadcrumbs.
- Wheat flour: 50 g
- Chicken egg: 2 pieces
- Milk: 60 ml
- Breadcrumbs: 70 g
11
Make a second layer of breading. Dip the patties in the egg wash again and coat them in breadcrumbs. This time, don't try to wrap the patty too tightly: as many breadcrumbs stick, that's good.
12
Heat frying oil in a large pot to 185 degrees. If you don't have a thermometer, drop a piece of bread into the oil. If the oil bubbles around it and the piece browns quickly, the oil is hot enough. Lower the patties one by one into the fryer and fry for 3-4 minutes until golden brown. Drain on a paper towel folded several times to remove excess oil.
- Deep frying oil: 1 l
13
Then place the patties in a preheated oven at 185 degrees for 5 minutes.
14
Prepare the puree: drain the water from the potatoes by placing them in a colander. Shake well to remove all the water. Mash the potatoes and pass them through a fine sieve to achieve a smooth consistency without lumps.
15
Place 40 g of butter in a saucepan, pour milk over it, melt everything together and add salt. Pour the hot mixture into the puree and mix well.
- Butter: 140 g
- Milk: 60 ml
- Salt: to taste
16
Make papillotes for cutlets: cut the green part of the leek into 6-7 cm pieces. Then slice it into thin strips.
- Green part of leek: 1 piece
17
Gather leek stalks into bouquets, tie with chives, and trim the bottom. Put papillotes on the bones of the prepared cutlets.
- Onion-sibulet: 4 pieces
18
Heat the sauce on the stove. Generously place mashed potatoes on a plate, lay 2 cutlets on top, and drizzle pumpkin sauce around.