2 pickled quail
2 or 3 potatoes
300 g cream
2 or 3 tablespoons of romesco sauce
noir pâté d'olive
Rosemary pour garnir
Nombre de portions:
Temps de cuisson:
Prepare a potato Parmentier. Peel and cut the potatoes into small pieces and then put them to cook with cream in a saucepan. To be a fine cream, I crush them with the mechanical arm.
In addition, we will clean the quail and we will remove the bones.
We heat a little oil in a pan with a little salsa romesco, and hence the skin mark quail. Once tagged, the retired. In the same pan with romesco, put a few nuts.
On a plate, put a small base of black tapenade placed over quail. Finally cover the dish with Parmentier potatoes and nuts with romesco we have in the pan.
We can finish decorating it with rosemary leaves and romesco sauce point.