Quail Skewr with Rosemary and Ratatouille                       Main Course

Ingredients

Serves 4

6                                quails

oil for frying

Quail sauce:

1                                carrot

5                                shallots

1                                celery stick

1                                tomato

250 ml                      red wine

250 ml                      Madeira

1 l                              veal stock (see basic recipes)

Meersalz

Pfeffer

½                                sprig rosemary

butter

2                                yellow bell peppers

2                                red bell peppers

2                                zucchini

4                                sprigs rosemary

Preparation

Remove the bones from the legs, thighs and breasts from the quails, then chop carcasses into small pieces and fry in oil until golden brown.

To make the quail sauce, chop carrot, shallots, celery stick and tomato and add to roasted carcasses, then add red wine and Madeira. Reduce somewhat then top off with veal stock. Cook for 2 hours.

Strain the sauce through a fine sieve and season to tast with sea salt, pepper, rosemary and butter.

Wash bell peppers and zucchini, dice into small, even-sized pieces and blanch separately in well salted water. Then sauté in butter and season.

Salt the deboned quail breasts, thighs and legs, skewer on a long rosemary sprig and sear for 2 minutes on each side until golden brown.

To finish:

Pour the sauce onto plates, place skewers on top and garnish with bell peppers and zucchini.

Composition of Goose Liver and Artichokes                                Starter

Ingredients

Serves 4

200 g                        artichoke bottoms

80 g                          kenya beans

80 g                          carrots

80 g                          celery

150 g                       goose liver parfait

1 l                             Consommé (see basic recipes ll)

10 sheets                 gelatin

salt

10                             Perigord truffle slices

Truffle vinaigrette:

3                                truffle slices

6 tbsp                       nut oil

2 tbsp                       rasperry vinegar

2 tsp                          balsamic vinegar

2 tsp                          canned truffle juice

pepper

1                                terrine mold, approx. 20 x 8 x 8 cm

80 g                           port wine jelly

Preparation

Wash the vegetables and cook separately in salted water. Cut artichoke bottoms, carrots and celery lengthwise into slices. Also slice goose liver. Soak gelatin in cold water, then dissolve in heated Consommé. Salt to taste.

Cover the bottom of the terrine mold with some of the gelatin (1 cm high) and refrigerate until set. Fold cooked vegetables slices into some of the liquid gelatin. Then place beans with sliced carrots, celery and artichoke bottoms on the layer of refrigerated gelatin in the errine mold. Pour a small layer of liquid gelatin on top. Return to refrigerator to set, then repeat these steps until the terrine is filled. Add a layer of goose liver and Perigord truffle slices in between. Refrigerate for 4 hours.

To make the vinaigrette, finely dice the truffle slices. Thoroughly mix all ingredients, add diced truffle and salt and pepper to taste.

To finish:

Cut the terrine into slices. To do this, I recommend using an electric serrated knife. Coat the terrine slices with the truffle vinaigrette and garnish as desired. Add the chopped port wine gelatin on one side.

Turbot with Mediterranean Vegetables and Lemon Broth                              Main Course

Ingredients

Serves 4

4                               turbot fillets, 100 g each

100 g                        chanterelles

1                                tomato

½                              red bell pepper

½                              yellow bell pepper

1                                zucchini

2 tbsp                       olive oil

20 g                          capers

salt, pepper

juice of 1 lemon

Lemon broth:

300 ml                     fish stock (see basic recipes)

100 ml                     white wine

20 g                          butter

Juice of 1 Sicilian lemon

basil leaves as garnish

Preparation

Salt the turbot fillets and fry for 2 minutes until golden brown.

Wash and chop the chanterelles. Wash vegetables, remove stalks and cores and dice. Sauté everything in olive oil, add capers and season with salt, pepper and lemon juice.

To make the lemon broth, reduce fish stock and white wine to half the liquid. Bind with butter, then add some lemon juice and blendwith a stick blender.

To finish:

Pour the lemon broth into deep plates. Arrange turbot on broth topped with vegetables and chanterelles. Garnish with basil leaves.

Stuffed Eggplants                                                                          Starter

Ingredients

Serves 4

16                             small eggplants

2                                large eggplants

½                               lemon

20 g                          butter

salt, freshly ground pepper

2                                yellow bell peppers

2                                red bell peppers

1                                zucchini

1                                sprig thyme

2                                small carrots

2                                kohlrabi

100 ml                      olive oil

Butter

100 ml                     chicken stock (see basic recipes)

2 tbsp                       Pistou sauce (see basic recipes)

Preparation

Scrape out 2 of the eggplants and cook in salted water until soft. Peel and finely dice the two large eggplants. Place in water with the 1/2 lemon. Melt butter in a hot pan and sauté diced egglant without browning. Salt and pepper to taste.

Remove bell pepper cores, wash zucchini and dice both into small pieces. Sauté in butter, season and add sprig thyme. Let cool in pan.

Peel and blach carrots. Slice kohlrabi, cut into uniform half moon shapes and blanch. Slice the remaining 4 eggplants and sauté in olive oil.

Reduce chicken stock to half the original volume and blend in the Pistou sauce.

To finish:

Warm everything. Fill the holloweg eggplants with diced vegetables. Arrange sautéed eggplant slices on plates and garnish with carrots, kohlrabi and Pistou Sauce.

Tip
You can use the eggplant pulp to make eggplant mousse.