Recipe for quail supreme with raisins

Posted in 2009, Cooking recipes

Quail supreme with raisins

Tajine jus, semolina with gambas


Château Trapaud 2009

Saint Emilion grand Cru.


Serves 6
Serves 6
Quail fillets: 24
Shallots: 2
White raisins: 30 g
Powdered ginger: 5 g
Turmeric powder: 10 g
Paprika: 5 g
Honey: 30 g
Fine salt: 6 pinches
Espelette chilli pepper: 6 pinches
Olive oil: 5 cl
Cumin powder: 20 g

To garnish:
Water: 30 cl
Coarse salt: 3 g
Medium-grain semolina: 250 g
Frozen gambas: 12
Olive oil: 2 cl
Fresh coriander: 1 bunch

For the rest of the recipe:
Cumin powder: 5 g

For the quails:

Peel the shallots and chop them finely into tiny cubes.
Heat a drop of olive oil in a pan and sear the quail fillets skin-side down.
Season and leave them to brown before turning them over and cooking for a short time before removing from the pan.
Set aside.
Degrease the pan, sweat the shallots with the raisins.
Add the spices (turmeric, paprika, ginger and cumin) and the honey and caramelise the mixture.
Deglaze with water (around 25 cl) and let the mixture reduce to obtain a syrupy texture.
Return the quail fillets to the pan until they are cooked through.

For the garnish:

Finely chop the coriander.
Shell the gambas and cut into small chunks.
Mix together the semolina, coriander and chunks of gambas.
Bring the water to the boil with a pinch of salt and a drop of olive oil before pouring over the semolina.
Cover and leave to absorb for a few minutes before fluffing up the semolina with a fork.

To serve:

In shallow bowls, mould the semolina into a dome-shape using a cutter. Arrange the quail fillets in the tajine sauce around the semolina.

Garnish with a pinch of cumin.

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A big thank-you to the Atelier des Chefs

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