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Ingredients
Brine
- 500 g water
- 25 g fine sea salt
- 2 ½ tsp pink Himalayan salt coarse
- 1 clove
- 1 bay leaf
- 2 juniper berries
- 1 piece orange peel
- 4 quails oven ready
Celeriac Tea
- 10 g rapeseed oil
- 1 celeriac large
- 100 g onions sliced
- 2 garlic cloves sliced
- 2 fresh sage leaves
- 10 g dried shiitake mushrooms
- 1000 g chicken stock strong-flavoured
- 8 baby cos lettuce leaves
Celeriac Purée
- 80 g double cream
- 60 g unsalted butter cut in pieces
- fine sea salt to taste
- ground black pepper to taste
- 10 g rapeseed oil
- 30 g unsalted butter
- 8 g watercress stalks
- 2 apples cut in matchsticks with peel at each end
- Nutrition
- per 1 portion
- Calories
- 774 kcal / 3220 kJ
- Protein
- 52 g
- Fat
- 54 g
- Carbohydrates
- 16 g
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