Quail and vegetables marinated with black plum purée

For the marinade:

• Bone the quails, add salt and pepper and tie them up so that they do not break while being sautéed.
• Peel the onions and parboil the carrots, cook for 5 minutes to soften slightly.
• In the 1.5 dl of oil, sauté the quails and remove them from the fat.
• Add the carrots, the cooked onions and the garlic cloves with their skin left on, until browned.
• Add the wine + the vinegar + the water + the spices + the quails, cover and cook on a low heat for 15 to 20 minutes. Leave to cool.

Important: the marinade must cover the quails.

Conservation: in the refrigerator about 15 days, always completely covered by the marinade.

For the sauce:

• Add some of the marinade to an appropriate container and blend adding Xantana little by little.

For the plum purée:

• Remove the plum seeds then sauté them in the butter, adding the sugar and water. Cook until the plums are soft and the liquid reduces.
• Blend to a very fine and thick purée and sieve if necessary.

HOW TO SERVE

• Separate the thighs from the breasts.
• Remove the skin and fillet the breasts into three pieces each.
• Place the thighs on one side, the breasts on the other and the vegetables between the meats.
• Pour the sauce over the top.
• Finally add the purée and decorate with the herbs.