White Cabbage Escabeche with Free-range Quail and Chanterelles

Blanch vegetables, prepare a hot vinegar marinade, and roast seasoned quails with buttery chanterelle mushrooms for an elegant dish.

Fine Dining Autumn Pickled Quail Chanterelles

Estimated Nutrition

Calories

713.6

kcal / serving

2854.4 kcal total

Carbs

13.7g

per serving

54.8 g total

Fat

60.7g

per serving

242.6 g total

Protein

27.1g

per serving

108.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Sugar

CondimentsSauces

100

White Wine Vinegar

Dairy

100

Unsalted Butter

Meat

piece

Quail

large free-range

NutsSeeds

clove

tbsp

to taste

to taste

freshly ground

OilsFats

100

Olive Oil

Vegetable Oil

Vegetables

leaf

White Cabbage

large leaves

piece

Carrot

peeled and thinly sliced

piece

Shallot

broken into petals

piece

Chanterelles

Scottish mushrooms

garnish

Carrot Tops

Method

Boil cabbage, carrots, and shallots in salted water for two minutes.

Drain vegetables and refresh them in iced water before drying and placing in a dish.

Boil vinegar, oil, garlic, sugar, and coriander seeds in a saucepan.

Pour the hot liquid over the vegetables and allow them to cool.

Preheat the oven to 180°C.

Brown seasoned quails in a frying pan with butter and oil while basting regularly.

Transfer quails to a roasting tin and cook in the oven for two minutes.

Fry chanterelles for one minute in the remaining pan fat and season with salt and pepper.

Plate the quail with mushrooms and marinated vegetables, drizzling with sauce and garnishing with carrot tops.