Searching for a savory summer pairing for stone fruits? Try pairing nectarines with roast quail. Both ingredients contain fruity-peach lactones. And like many other varieties of stone fruit, nectarines contain nutty-scented benzaldehyde molecules, which we also find in green peas. This flavorful dish is served with a Sichuan peppercorn-spiked sauce that adds a pungent, citrusy-lemon bite.
Roast quail with peas and nectarines (4 servings)
Veal reduction
preparation
- 20 g unsalted butter
- 50 g shallots, chopped
- 75 g white wine
- 750 g veal fonds
- a bay leaf
- a sprig of fresh thyme
- Sichuan peppercorns, crushed to taste
- extra-virgin olive oil, to taste
- salt, to taste
Sauté the shallots in a bit of olive oil, along with the garlic, thyme and crushed Sichuan pepper.
Deglaze the pan with the white wine once the shallots have turned translucent; reduce heat and simmer briefly until desired consistently. Strain the sauce through a sieve and return to heat. Finish the sauce with the butter and season with salt, to taste.
Roast quail
preparation
- 4 quail, patted dry
- a sprig of fresh thyme
- a clove of garlic
- olive oil, to taste
- salt, to taste
- freshly ground black pepper, to taste
Season the quail inside and out with the olive oil, salt and black pepper to taste. Reserve and set aside.
Preheat the oven to 150ºC/302ºF.
Melt the butter in a large oven-proof skillet or roasting pan and add the thyme and garlic. Sauté the quail until the skins turn golden. Transfer the quail in the skillet or roasting pan to the 150ºC/302ºC oven. Roast for about 10 minutes, or until done. Rest the quail for at least 5 minutes before serving.
Peas
preparation
- 150 g fresh peas, blanched
- 20 g shallot, minced
- 1 tbsp unsalted butter
- salt, to taste
- freshly ground black pepper, to taste
Heat the butter in a sauté pan over medium heat and add the shallots, stirring occasionally until they soften and turn translucent. Add the cooked peas and season with salt and pepper, to taste.
Nectarine
preparation
- 1 nectarine, quartered
