QUAIL WITH APRICOT, RAISINS, AND SEMOLINA

INGREDIENTS FOR TWO PEOPLE

  • 2 pigeons
  • 1 soup spoon olive oil
  • 40 g butter
  • 1 pinch fine sea salt
  • 1 turn of the pepper mill
  • 1 small pinch Espelette pepper

GARNISH:

  • 250 grams raisins
  • 250 grams dried apricot
  • 125 grams semolina

COOKING THE QUAIL

Preheat one teaspoon of olive oil and 40 grams of butter in a cooking dish (preferably cast iron). Brown the quail on all sides for a quarter of an hour, continuously basting. Add salt, pepper, and Espelette pepper. When the quail are well-browned, add the raisins and dried apricots. Stir well for the dried fruit soaks up the sauce well. Place the quail into the cooking dish, cover, and put into a 230°C oven for half an hour. Baste the quail 2 or 3 times and add water if necessary. Cook the semolina while the quail is in the oven. Keep this warm in a hot dish.

SERVING

Take the quail out of the cooking dish and place them on each dish. Take out the lightly caramelised raisins and dried apricots. Pour them over the still hot semolina. To finish, add a ladle of cooking juices to the semolina and the quail.