Name: Tender quail suprême, calamari and tiger prawns on puff pastry with petite corn lettuce, squid-ink coulis and persillade
Yield: Serves 8
Cuisine: French
Ingredients: olive oil; 8 squares puff pastry (see BASICS) cut 7 cm x 7 cm, 1 cm thick; 50 g butter; 16 medium tiger prawns, cleaned and butterflied (keep all heads and shells, remove tails as well); 400 g tenderised calamari steaks, cut into ½ cm strips; 2 tablespoons finely crushed garlic; shells and heads of prawns; 4 tablespoons finely chopped parsley; juice of half a lemon; 320 g butter (salted); water for sprinkling; 2 egg yolks; 250 g corn (mâche) lettuce, washed; 8 quail suprêmes (deboned breasts with wing attached); 1 small head of garlic, cloves separated and crushed; 1 celery stick, washed and finely chopped; 1 carrot, peeled and finely chopped; 1 onion, peeled and finely chopped; 1 bottle dry white wine; 2 x 4 g packets squid-ink paste or powder (most delis stock this); 1 tin tomato pulp

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

I like to call this one of La Colombe’s ‘surf-and-turf combos’. It is a magnificent mix of delicate sea and earth flavours. Corn lettuce complements the dish because it is completely sweet, with no sharpness or bitterness. The French nickname for it is doucette.

Ingredients

8 squares puff pastry (see BASICS) cut 7 cm x 7 cm, 1 cm thick
water for sprinkling
2 egg yolks

Method

The word suprême in this case describes a quail breast that has been deboned, but still has the wing bone attached. It’s best to buy four partially deboned quails (the chest bones have been removed so the birds are almost flat), then separate the legs and the breast/wing sections. Keep the legs aside to serve as an aperitif – simply fry them in hot oil, adding persillade and salt when they are

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Tender quail suprême, calamari and tiger prawns on puff pastry with petite corn lettuce, squid-ink coulis and persillade

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of