Chef Talk with Bounty-X’s Kevin Raffin-Callot

Quail in a Casserole Dish – ‘La Caille Cocotte’

Ingredients

6g garlic           

2g thyme separated

20g onion separated

4g butter separated

20g celery            

20g carrot            

Salt and pepper to taste

White wine (enough to cover the bird)

1 quail   

10g chorizo          

10g porcini mushrooms

4g shallot          

2g parsley           

20g brioche (chopped)

1 egg                

4g Parmesan (grated)

50g small potato  

20g lardons

Method

Chop the garlic, thyme, onion, celery and carrot and add to the wine. Season with salt and pepper. Thoroughly clean the quail and marinate it with wine and herb mixture for one day in the refrigerator. Chop the chorizo, porcini, shallot and parsley. Put them in the bowl and mix with the brioche, egg and parmesan and season it to taste. Stuff the mixture in the bird, then put the quail in the casserole dish and cook in the oven for two hours at 180°C. Chop the small potato in half and sauté the potato with butter, chopped onion, lardons and thyme. When the potatoes get soft, remove them from the stove. Season to taste.