Quail rolls in sous-vide with sea buckthorn sauce
4 servings
40 minutes
Quail roulades in sous-vide with sea buckthorn sauce are an exquisite combination of tender meat and rich fruity flavor. Inspired by traditional European poultry cooking techniques, the sea buckthorn sauce adds a unique touch with its bright acidity. The deboned quail is filled with foie gras and sweet dates, then gently cooked sous-vide to retain juiciness and tenderness. The aromatic sea buckthorn transforms into a velvety sauce that perfectly complements the dish. Served with mashed potatoes, it becomes a complete gastronomic masterpiece that delights fans of gourmet cuisine seeking new taste horizons.
1
Prepare all the ingredients.
2
Cut the quails along the breast, open them up, and remove all the bones from the meat.
3
Flatten and slightly pound the meat, season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
4
Place pitted dates and foie gras inside each carcass.
- Dates: 120 g
- Foie gras: 200 g
5
Wrap the quail bodies in rolls and cover each with plastic wrap. Send to sous-vide for 15 minutes at 62 degrees.
6
Fry fresh sea buckthorn in 15 grams of butter until the berries release juice.
- Sea buckthorn: 70 g
- Butter: 120 g
7
Pass the berries through a sieve into a clean saucepan.
8
Heat the sauce, whisk in cold butter (40 grams for 4 servings), taste, and add salt and pepper to taste.
- Butter: 120 g
- Salt: to taste
- Ground black pepper: to taste
9
Remove the ready quail rolls from the film and fry them in butter until golden brown.
- Butter: 120 g
10
Serve quail rolls with your favorite side dish (such as mashed potatoes) and sea buckthorn sauce.
- Mashed potatoes: to taste