Recipes

Poussin with a creamy sauce with broad beans – a more difficult one

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Roasted quails or poussin with marjoram and cream sauce
and polenta optional, maybe in summer better with rice or even with quinoa or couscous..
Ingredients :
1 à 2 quails per person
200 g corn flour (polenta)
½ l water, ½ litre milk
2 tsp salt
6 dried tomatoes (optional)
olive oil (for frying)
approx.
150 g Fontina
6 Italian sausages
herb pasta
1 bunch marjoram from the garden (oregano can too).
3 cloves of garlic
freshly ground salt and pepper
1 tbsp olive oil
2 ½ dl moscato or sweet white wine
grated lemon zest of 1 lemon
25 gr butter
25 gr flour
4 ½ dl milk (flavoured)
olive oil
400 g broad beans, boiled until tender and double peeled of course
porcini tapenade optional
Method:
Heat the water till boiling point
Add salt and and then the polenta while continuously whisking
Raise the flame and continue to whisk for approx. 40 min.
Keep whisking. The polenta should stay airy
Pour half of the polenta in a greased casserole
Grate the Fontina and sprinkle over the polenta (or top with thin slices) and sprinkle with salt and pepper
Pour the rest of the polenta on top
Sauté the Italian sausage briefly (keep the baking liquid), cut in slices and divide over the polenta
Pour the baking liquid on top and bake in a pre-heated oven (300°C)
Mix the marjoram, garlic and olive oil until it becomes creamy, spread over the quails or push the mixture under the skin. Fry the quails in a little olive oil for a few minutes.
Place the quails in a roasting tin Pour the wine on top together with the lemon zest, salt and pepper.). (200 °C.) for 8 minutes.
Make a roux with the butter and flour, let it take on some colour on a flame. Pour the milk and stir. Leave to simmer. Reduce the cooking liquid of the quails and add to the sauce.
Cook the broad beans you may use frozen broad beans when not in season, add to the creamy sauce .
Spoon the sauce into deep bowls place the quails on the top and spoon over a little salsa verde or porcini tapenade

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