Quails: 2
Mantellina: 100g
Pistachios: 30g
Salt
Black pepper
Prejon: 10g
Foie gras: 30g
Quails: 100g reduced quail stock
Red wine: 100g reduced red wine
Red wine: 100g red pickling wine
Xanthan gum: 0,5g
Liver: 100g quail liver
Foie gras: 30g
Quails: 40g reduced quail stock
Butter: 3g
Dark chocolate: 3g
Brandy: 7g
Salt
Grape leaves: 4
Sugar: 100g
Water: 300ml
Quails: 3u quail breast
Egg yolks: 60g
Soy sauce: 25g
Black pepper
Quails: 1 breast
Salt: 1kg
Sugar: 100g
Pink peppercorns: 20u
Star anise: 40g
Cardamom: 10u
Carrots: 500g
Yellow onion: 500g
Shallots: 100g
Garlic: 100g
Rosemary: 5g
Thyme: 5g
Bay: 5
Red wine: 5l
Red wine vinegar: 1l
Extra virgin olive oil: 2l
Carrots: 3
Scallion: 2
Quails: 2
Water: 5l
Yellow onion: 500g
Carrots: 500g
Leeks: 500g
Celery: 1u
Red wine: 1l
Red wine: 40g red wine polyphenol
Rosemary: 50g
Thyme: 50g
Licorice: 2u
Black pepper: 10g
Cloves: 10g
Star anise: 10g
Black pepper
Wild garlic: 12
Leaves atsina cress: 12
Albert Manso Miras is one of the twelve S.Pellegrino Young Chef Academy 2021 finalists for Iberian & Mediterranean Country. Discover the full recipe of his Signature Dish.
Debone quail thighs and mix with pistachios, dried apricot, foie gras, black pepper and salt.
Scald mantellina, put in a mold, fill with previously made batter, and attach quail claw in the center.
Cook at 180 degrees for 10 minutes
Mix together the 3 stocks and texture with xantham gum.
Melt butter, add livers and cook. Flambé with brandy, add chocolate, quail sauce and foie gras. Grind and strain and put in the piping bag.
Scald vine leaf for 20 minutes.
Prepare a simple syrup and cook leaf for 30 minutes.
Dry in a dehydrator.
Chop skinned breasts then add yolk and soy and mix.
Cure breast in a mixture of salt, and sugar with spices.
After several hours, remove and dry in the refrigerator.
Lightly fry vegetables in oil.
Reduce vinegar and red wine and add
Next, add herbs and allow to infuse.
To finish, add mini carrots and mini onions and cook for 5 minutes.
Cook down vegetables, add quail, deglaze with red wine and cover with water. Cook one hour.
For quail terrine: Cook terrine. Cover bottom of the dish with sauce, arrange a few pate tips, the pickled vegetables and decorate with the flowers.
For the goblet of consomme: Put hot consomme in goblet and spices on a separate dish to pour into a goblet, stirring in like a spiral, so the polyphenols can act, adding wine colour and aromas to the consomme.
For leaf with quail tartare: Set the tartare on top of the leaf and use a Microplane to grate the quail ham.
