Emulsified pickled partridge with black olive pâté and fried quail egg
Extra Virgin Olive Oil Pago de Valdecuevas
SHARE
INGREDIENTS:
- 75 g Onion
- 75 g Carrot
- 75 g Extra Virgin Olive Oil Pago de Valdecuevas
- 125 g Manzanilla wine
- 70 g Jerez vinegar
- 25 g Garlic cloves
- 130 g Poultry broth
- 2 partridges
- Quail egg
PREPARATION:
To begin, we have to wash, peel and cut all the vegetables into slices and sauté. Deglaze with the wine and vinegar and add the broth. Let it boil and reserve the mixture to cook the partridges.
PARTRIDGE 2 partridges The partridges can be found in specialized markets or in some areas dedicated to hospitality throughout the year.
First, clean the birds and immerse them in a brine (1 liter water, 20 gr of salt) for a couple of hours. Fry over high heat just enough to brown them. Drain and cut longitudinally. Pack with the pickle and cook at 65°C (149°F) for about two or two and a half hours.
Extract the breasts, shred them and save the pickle for the emulsion.
PICKLE EMULSION Crush all the pickle until you have a fine texture. If necessary, add a splash of Extra Virgin Olive Oil Pago de Valdecuevas and salt.
BLACK OLIVE PÂTÉ Crush a good handful of black olives with our Pago de Valdecuevas oil. You can take advantage of making more quantity, you can use it in a good toast of bread with salmon, tuna …
Finally, fry the quail eggs.
PRESENTATION Place pickle on the bottom of the plate and the partridge mixed with a little emulsion giving height to the plate. Place the olive pâté distributed around and the quail egg with a little salt. Finish with a brief splash of extra virgin olive oil Pago de Valdecuevas to give aroma and shine.
