Ron del Barrilito 2 Star Puerto Rican rum, passionfruit, miso honey, lime, togarashi

PIRATE PRINCESS

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Indulge in our exquisite Caille, a tender quail expertly roasted to perfection, served alongside sweet corn and earthy chanterelles. This delightful dish is complemented by a rich chicken liver mousse that adds a luxurious touch, while a hint of mustard brings a zesty brightness to each bite. A symphony of flavors that promises a memorable culinary experience.

In a skillet, melt 25 grams of butter over medium heat. Add the chicken livers and cook until browned and cooked through, about 5-7 minutes. Remove from heat and let cool.

Sauté the Chicken Livers

In a food processor, combine cooled chicken livers, remaining butter, salt, and pepper. Blend until smooth and creamy. Transfer to a bowl and refrigerate until set.

Make the Mousse

Preheat the oven to 180°C (350°F). Season the quail with salt, pepper, and thyme. Heat olive oil in an oven-proof skillet and sear the quail on all sides until golden brown, about 4-5 minutes.

Prepare the Quail

Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until the internal temperature reaches 75°C (165°F).

Roast the Quail

In a separate skillet, melt a little butter and add the chanterelle mushrooms. Sauté until tender, then add the corn and cook until heated through. Season with salt and pepper.

Sauté the Corn and Chanterelles

On a plate, place a portion of the corn and chanterelle mixture, top with a roasted quail, and a dollop of chicken liver mousse. Drizzle with Dijon mustard and serve immediately.

Serve

Quail

Fresh corn kernels

Chanterelle mushrooms

Chicken liver

Unsalted butter

Olive oil

Dijon mustard

Salt

Black pepper

Fresh thyme

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Make Caille, Maïs, Chanterelles, Mousse De Foie De Volaille, Moutarde Recipe in just 1h . Indulge in our exquisite Caille, a tender quail expertly roasted to perfection, served alongside sweet corn and earthy chanterelles. This delightful dish is complemented by a rich chicken liver mousse that adds a luxurious touch, while a hint of mustard brings a zesty brightness to each bite. A symphony of flavors that promises a memorable culinary experience.

Caille, Maïs, Chanterelles, Mousse De Foie De Volaille, Moutarde Recipe

Ingredients

Main Ingredients

Seasoning

Method

Preparation of Chicken Liver Mousse

Sauté the Chicken Livers

Make the Mousse

Cooking the Quail and Vegetables

Prepare the Quail

Roast the Quail

Sauté the Corn and Chanterelles

Plating

Serve

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