Quail stuffed with foie gras salad

For the quails

• Pluck the feathers and the calamus of the quails. Remove the head.
• Bone each piece starting from the breast.
• Lay the quail and season the inside with salt and pepper. Then push in some stuffing made with a piece of foie gras and a carrot stick.
• Wrap the stuffed quail in food-quality film several times, shaping it into a galantine or cylinder shape and boil it in bubbling water over a low heat for about 20 minutes.

Garnish

• Bouquetiere of fresh vegetables
• Smoked fish tartare.
• Julienned oyster mushrooms fried lightly with a little bit of oil and chopped garlic

To decorate and dress the salad

• Make a basic vinaigrette for the bouquetiere of fresh vegetables.
• Julienne the white part of the leek and fry it. Rest on kitchen paper to remove excess oil.

SET UP

• Cut each galantine into approximately 10 or 12 slices.
• Sauté the oyster mushrooms and place them on one side of the dish.
• Place the quails on top of the oyster mushrooms.
• Set the bouquetiere of fresh vegetables on the other side and dress it with the basic vinaigrette.
• Shape the tartare that had been previously elaborated with a spoon and place it near the bouquitiere.
• In order to decorate the dish, place the fried leek on the quail.