Tarragon Stuffed Quail Recipe | AVEQIA Stockholm

Ingredients

• 5 Quail
• 200 g Minced chicken
• 50 g Double cream Arla®
• 1 Egg
• 5 g Tarragon
• 20 g Parsley
• 20 g Spinach
• 1 Brown onion
• 1 Garlic clove
• 25 g Butter
• 10 g Salt
• 300 ml Chicken stock
• 4 Garlic cloves
• 4 tbsp Soy sauce
• 1 tbsp Mirin
• 2 tbsp Honey
• 200 ml Apple must
• 3 Banana shallots
• 3 Garlic cloves
• 100 g Chicken liver
• 4 sprigs Thyme
• 50 g Cognac
• 200 g White wine
• 700 g Chicken stock
• 1 Salted lemon
• 20 g Ramson capers
• 30 g Butter
• 50 g Butter
• 100 g Chicken stock
• 5 g Oregano
• 4 g Salt
• 1 White turnip
• 11 Pearl onions
• 4 Apples
• 2,5 g Pectin
• Salt
• 2 g Agar Agar
• Quail thighs
• Plain flour
• Egg
• Panko
• 100 ml Soaked ”Vreta peas”
• 100 ml Marcona almonds
• 1 tbsp Mushroom powder
• 1 pinch Jalapeno flakes
• 1 punnet Corn flowers