Quail Skewr with Rosemary and Ratatouille                       Main Course


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)



½                                sprig rosemary


2                                yellow bell peppers

2                                red bell peppers

2                                zucchini

4                                sprigs rosemary






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.