©
Quail, watercress & sea beans
Introduce yourself to seaweed cuisine with Utopie chef Tristan Weinling's recipe for poultry and sea beans.
This recipe by Tristan Weinling, chef at Utopie restaurant in Gueberschwihr, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 50 min
- Cooking time: 1 h 20
Ingredients for Tristan Weinling 'squail, watercress &baked beans
- 4 Vosges quail
- 25 cl red wine
- 150 g organic sea beans
For the watercress purée
- 500 g watercress
- 10 cl olive oil
For the rye crumble
- 100 g rye flour
- 100 g butter
- Flower of salt
Steps for Tristan Weinling 's Quail, Watercress &Shit Beans
- Prepare the quails: remove the bones from the quails, and set the thighs aside (you can use them to make a rillette or a croquette, for example).
- Cut the quail carcasses into small pieces and brown in a saucepan until nicely colored. Deglaze with red wine. Cook for 5 min, then top up with water. Cook for 1 h.
- Prepare the sea beans: rinse and desalinate the seaweed, then cut into small pieces. Set aside.
- Prepare the watercress purée: cook the watercress in boiling water for 3 min. Remove and blend with the olive oil until smooth. Pass the sauce through a sieve and reduce by three-quarters to obtain a meaty jus.
- Prepare the rye crumble dough: mix the rye flour with the butter and add a little fleur de sel.
- Finishing: in a frying pan, grill the quail fillets on the skin until pink.
- Presentation: Place a small amount of watercress purée on the plate, followed by the quail fillet. Place the seaweed on one side and a little rye crumble on the other. Decorate with a few raw watercress shoots. Pour the sauce over the fillet.
Further information
- Utopie, 10 rue Haute, 68420 Gueberschwihr
- 14.5/20 in the Livre des 109
- Read Gault&Millau's review of Utopie
These recipes might interest you
Fermented beans and hemp cookies, cheese ice cream
A fan of fermentation, chef Antoine Huguenin shares his recipe for fermented beans and a cookie made from hemp seeds.
Almond tarator, cherry tomatoes, black radish pickles
Chef Thibault Monnerie takes on the recipe for tarator, a cold Bulgarian soup, using almonds, cherry tomatoes and black radish pickles.
Black pudding terrine
For the black pudding terrine recipe, chef Olivier Kohen gives the keys to making your own black pudding. The terrine is accompanied by French peas and purple garlic cream.
