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Dish

Skewer of quail raïto sauce, panisses and wild riquette bouquet

2 people
Red wine
oasis_04.04.2017_028_brochette_de_cailles_par_stephane_raimbault_herve_fabre_civp.jpg
Ingredients

Main elements:

  • Quails Princesses (from 2 to 4)
  • Salt and Pepper

Elements of raïto sauce:

  • Red wine sauce (2 dl.)
  • Saffron powder
  • Black olives paste (1 tbsp)
  • Desalted capers (1 tbsp)
  • Pastis (1 trait)
  • Olive oil (3cl.)

Elements of the filling: Panisses:

  • Chickpea flour (250g.)
  • Water (½ l.)
  • Olive oil
  • Salt

Salad:

  • Wild Riquette (2 bouquets)
  • Olive oil
  • Fleur de sel
Direction

The day before, make the panisse appliance: Dilute the chickpea flour in ¼ liter of water. Pour in a saucepan containing the other ¼ liter of boiling water, salt and oil. Cook, stirring for 10 minutes. Mold in a bowl and let cool sufficiently in the fridge. The next day, unmould and detail in large fries type pontine-nine to fry in olive oil in a pan. Drain and pepper.   Quails emptied and flanged are roasted on the spit if possible at the fire of the hearth.

Raïto sauce is a Bordeaux sauce in classic red wine with olive paste, desalted capers, scented with saffron and mounted in olive oil.

A recipe from Chef Stéphane Raimbault / L'Oasis Mandelieu www.oasis-raimbault.com Photo Hervé FABRE-CIVP