Remove the wishbone, excess fat and legs from each quail. Truss the crown and brush with 50g melted butter per quail. Season with salt and pepper.
Trim the carrot tops and scrub the flesh lightly to remove any grit. Wash and place in a vacuum bag with the remaining ingredients. Vacuum seal and
Boil water and soak the sultanas, changing the boiling water 3 times and then soaking overnight. Just before serving, warm the sultanas in the beef jus.
To assemble, place 2 carrots on each plate, with the crown of quail resting on them. Spoon 5 puffed sultanas with
© 2018 All rights reserved. Published by Marble Restaurant Group.