Summary

Ingredients

• 4 quail breasts
• 300 g peas, (yellow split peas)
• 30 g leek, sliced
• 30 g celeriac, diced
• 30 g carrot (s), diced
• 250 g mushrooms, brown
• 1 bunch spring onion (s)
• 1 clove garlic, finely diced
• 1 tomato (s), (Roma)
• olive oil
• butter
• 1 pinch (s) sugar
• salt and pepper

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Instructions

1. Soak yellow split peas in water for 24 hours, then cook in the soaking water with leek, celery and carrot until soft and drain through a sieve. Puree the pea vegetables and strain them through a sieve to create a smooth cream. Melt 1 tablespoon butter in it and season the cream with salt and pepper.
2. Finely dice the mushrooms and cut the spring onions into narrow diamonds. Cook the mushrooms, spring onions and garlic in olive oil over medium heat and season with salt and pepper. Peel, core and dice the tomatoes and stir into the mushroom vegetables just before serving. Season to taste with salt, pepper and a pinch of sugar.
3. Heat olive oil in a pan and fry the quail breasts on the skin side. When the meat is one third through cooked, you can see it on the sides when the meat turns white, turn the breasts and let it steep at a low temperature. Season with salt and pepper.
4. To serve, put 2-3 tablespoons of pea puree in the middle of the plate, place a quail breast on top and spread the mushroom vegetables around it.