Quail with apricots, raisins and semolina
For 2 persons
1 tablespoon of olive oil
40 g of butter
1 pinch of fleur de sel
1 turn of ground pepper
1 pinch of Espelette pepper
FOR THE GARNISH:
250 grams of raisins
250 grams of dried apricots.
125 grams of semolina
Preheat a casserole (preferably cast iron) over medium heat with 1 tablespoon of olive oil and 40 grams of butter.
Brown the quails on all sides, basting them continuously for a good fifteen minutes.
Add salt, pepper and Espelette pepper.
When the quails are golden brown, add the raisins and dried apricots.
Stir well to soak the dried fruit in the sauce.
Couvrez et enfournez les cailles au four à 230°C pendant une demi-heure.
Baste the quails 2 or 3 times with their juice and add a little water if necessary.
While the quails are in the oven, cook the semolina. Reserve it in a warm dish.
Take the quails out of the casserole. Arrange them on each plate.
Remove the raisins and dried apricots that should have caramelized slightly.
Pour them on the still hot semolina.
Finally, moisten the semolina and the quails with a ladle of cooking juice.