Quail with coconut curry sauce and mango purée

CURRY OIL

1. Peel and finely dice the shallots, garlic and ginger. Wash the chilli pepper, remove the stalk base, the white ribs and the seeds then finely chop the remaining pepper. Wash the lemongrass and cut it into small pieces.

2. Heat up 2 tbsp oil in a pan. Sear the shallots, garlic, ginger, chilli pepper and lemongrass in the oil over a high heat. Add the curry powder and Tandoori paste and keep frying. Pour in the remaining oil, then add 15 g salt and the kaffir lime leaves. Leave the oil mixture to steep in the X BO (75°C/0% humidity) for at least 2 hours. Before further use, strain the oil through a sieve and set it aside.

COCONUT CURRY SAUCE

3. Peel and finely chop the onion and garlic. Wash the lemongrass and cut it into small pieces, then dice the mango. Heat up the oil in a pan and fry the onion, garlic and lemongrass over a medium heat, then add the diced mango. Add the curry paste and continue frying for around 5 minutes. Pour in the milk and coconut milk, add the lime leaves and leave uncovered to reduce over a medium heat until slightly creamy. In the meantime, squeeze the lime. Strain the sauce through a sieve and season with salt and lime juice.

MANGO PURÉE

4. Peel the mango, remove the flesh from the stone and scoop out four small balls using a melon baller (for the garnish). Coarsely chop the remaining fruit and finely blend it with a hand blender. Gradually add the locust bean gum until the purée has a jam-like consistency.

QUAILS

5. Heat the oil in a pan. Dab the quail breasts dry with kitchen roll, season with salt and fry them skin-side-down in hot oil over a medium heat until golden brown. Next, place the quail breasts on the oven rack and roast them in the X BO (110°C/0% humidity) for around 6 minutes. Place the non-perforated steamer tray on the shelf below to catch the cooking juices. After roasting the meat, leave it to rest for another 5 minutes at 70°C/0% humidity.

COUSCOUS

6. Heat up the stock in a small pan. Heat up the butter in another pan. Peel and finely dice the shallot and sauté it in the hot butter until translucent. Add the cous-cous then pour in the hot stock. Remove the pan from the stove and cover it, then leave the couscous to swell for around 5 minutes.

7. Trim and wash the spring onions then chop into fine rings. Mix the onion rings and the herbs into the couscous and season with salt and pepper.

FINISHING TOUCHES

8. Make small quenelles out of the couscous using two teaspoons and arrange on the plates. Cut the quail breasts in half lengthwise and place a piece next to the couscous. Pipe the outline of a drop in mango purée onto each plate and some small dots of purée inside the drop. Fill the drop outline with coconut curry sauce and curry oil and gently mix the two liquids together. Garnish with the mango balls and with fresh herbs, as desired.