Pan-fried Quail with Berry Compote, Mashed Potato and Pearl Vegetables
A quick and easy to make appetizer with pan-fried Quail meat served with mashed potato, pearl vegetables and berry compote for a wholesome and flavourful gourmet starter meal to brighten up your special occasions.
A quick and easy to make appetizer with pan-fried Quail meat served with mashed potato, pearl vegetables and berry compote for a wholesome and flavourful gourmet starter meal to brighten up your special occasions.
Recipe Card
| Ingredients | Quantity |
| Quail | 2 nos |
| Thyme chopped | 5 gm |
| Olive oil | 5 ml |
| Potato | 150 gm |
| Cream | 20 ml |
| Butter | 30 gm |
| Carrot Pearls | 3 nos |
| Yellow zucchini pearls | 3 nos |
| Green zucchini pearls | 3 nos |
| Chicken stock | 20 ml |
| Parsley chopped | 5 gm |
| Salt | To taste |
| Pepper crushed | To taste |
| For Berry Compote | |
| Frozen mix berries | 100 gms |
| Balsamic vinegar | 10 ml |
| Brown sugar | 20 gm |
| Butter | 15 gm |
| For Garnish | |
| Micro cress | 3 pcs |
Method of Preparation:
- Debone the quail and remove the breast and thigh.
- Marinate with salt, pepper, thyme and olive oil.
- Peel the potato and boil it until cooked fully. Strain & mash the potato.
- In a pan bring the berries, balsamic vinegar and brown sugar to a boil and reduce it to a thick consistency.
- Pan-fry the quail in a little butter and add the stock and cook for another 2 mins.
- Blanch the pearl vegetables and toss in butter and add the stock and cook for another 2 mins.
- Blanch the pearl vegetables and toss in butter with parsley and seasoning.
- Add the cream and butter to mash potato and mix to a smooth paste and season.
- Finish the berry compote with butter to give a glaze.
- Arrange all the ingredients on the plate and garnish with Micro cress.
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Chef Praveen Gopinath
Praveen is a culinary professional with well over 20 years of hands-on experience in the industry, who moved up the career ladder all the way from a Commis Chef level to Head Chef.
During his career, he has worked with several talented chefs that have helped him climb the brigade.
Holding a Diploma in Hotel Management and Catering Technology from India as well as AH & LA, United States of America, he started his career with the Metropolitan Dubai back in the year 2000.
He then moved on to the Cruise Line Industry with Oceania Cruise Lines, where he further moved up the brigade as Sous Chef and then as the Head Chef in the Hotels & Resorts.
Praveen also holds an extensive experience of over 11 years in the Airline Catering Industry with Ethihad Airways, right before joining Team ICCA as a Chef Instructor where he now imparts his knowledge and experiences from his long career to the young chefs passionate about joining the industry.
