Quail, watercress & sea beans

2/8/24, 8:30 AM

Introduce yourself to seaweed cuisine with Utopie chef Tristan Weinling's recipe for poultry and sea beans.

This recipe by Tristan Weinling, chef at Utopie restaurant in Gueberschwihr, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 50 min
Cooking time: 1 h 20

Ingredients for Tristan Weinling 'squail, watercress &baked beans

4 Vosges quail
25 cl red wine
150 g organic sea beans

For the watercress purée

500 g watercress
10 cl olive oil

For the rye crumble

100 g rye flour
100 g butter
Flower of salt

Steps for Tristan Weinling 's Quail, Watercress &Shit Beans

Prepare the quails: remove the bones from the quails, and set the thighs aside (you can use them to make a rillette or a croquette, for example).
Cut the quail carcasses into small pieces and brown in a saucepan until nicely colored. Deglaze with red wine. Cook for 5 min, then top up with water. Cook for 1 h.
Prepare the sea beans: rinse and desalinate the seaweed, then cut into small pieces. Set aside.
Prepare the watercress purée: cook the watercress in boiling water for 3 min. Remove and blend with the olive oil until smooth. Pass the sauce through a sieve and reduce by three-quarters to obtain a meaty jus.
Prepare the rye crumble dough: mix the rye flour with the butter and add a little fleur de sel.
Finishing: in a frying pan, grill the quail fillets on the skin until pink.
Presentation: Place a small amount of watercress purée on the plate, followed by the quail fillet. Place the seaweed on one side and a little rye crumble on the other. Decorate with a few raw watercress shoots. Pour the sauce over the fillet.