Quail with pomegranate and chanterelles

Preparation	60’
Difficulty	Medium
Game	Quail
Calories	300 - 400
Activity	Running M 31'; F 43'
People	4
Wine pairing	Pinot Nero

Ingredients

N 4 quail
N 1 medium to large pomegranate
G 200 chanterelle mushrooms
G 75 butter
N 4 whole hazelnuts
Extra-virgin olive oil, to taste
Xanthan gum, to taste
Salt, to taste
Thyme, to taste

Kcal 340*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Clean the chanterelles, rinse them thoroughly in plenty of water, then sauté them in a frying pan with a drizzle of extra-virgin olive oil over high heat for a few minutes. Season with salt and leave them to drain in a colander.
Cut the pomegranate in half and extract the juice using a citrus press. Strain it through a fine-mesh sieve and weigh it. In this case, xanthan gum is used because, among the most common hydrocolloids, it activates without heating the liquid and does not alter the final flavour. Weigh out xanthan gum equal to 3% of the weight of the pomegranate juice, add it to the juice and blend with an immersion blender until you obtain a thick, smooth mixture. Transfer it to a squeeze bottle.
Place the hazelnuts in a covered frying pan over medium heat and toast them for 10 minutes, shaking the pan from time to time. Once ready, wrap them in a clean kitchen cloth for a few minutes to make it easier to remove the skins.
Bone the quail, separating the legs and the breasts. Meanwhile, heat a little butter with some thyme in a non-stick frying pan. Add the quail pieces and continue cooking over high heat for about 3–4 minutes, basting continuously and seasoning with salt.
Remove from the heat and arrange the quail pieces on the plate side by side, leaving about 3–4 cm between them.
Using the squeeze bottle, pipe a strip of pomegranate gel between the quail pieces and place some chanterelles on top. Finish the plating by grating the toasted hazelnut over the dish using a Microplane.

Quail with pomegranate and chanterelles

Ingredients

Preparation

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