Quail with Pea Purée Recipe - Great British Chefs

Ingredients

• 6 quails
• olive oil
• salt
• pepper
• 100g of frozen peas
• 100g of water
• 10ml of olive oil
• 1 pinch of salt
• 1 pinch of sugar
• 1 dash of double cream
• 4 sprigs of marjoram, large
• 15g of shallots, peeled and sliced
• 30ml of white wine
• 200ml of chicken stock
• 100ml of veal stock
• 4 quail eggs
• flour
• 2 eggs, beaten to make an egg wash
• 100g of breadcrumbs
• oil, for deep-frying
• 100g of pancetta
• pea shoots
• 4 sprigs of marjoram
• 1 dash of olive oil