Asparagus with Mushrooms and Quail on Matevžs Cream

The recipe was shared by Matevž Volk, a contestant in the third season of the show The Inn is Looking for a Chef. It is a specialty he presented during the audition week, earning him much praise from Bine. The dish contains many different components that come together on the plate to form a superb whole.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 240 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Fond made from dormice

  • pieces Oil, plant, sunflower

  • 10 pieces Game meat, squirrel

  • 1 dl Alcohol, Wine, White

  • 1 teaspoon Tomato, concentrate

  • 50 g Tomato sauce, without salt

  • 100 g Carrot, fresh

  • 50 g Green, tuber

  • 100 g Onion, raw

  • 1 twig Spices, mayonnaise, dried

  • 1 kg Thyme, fresh

  • 2 piece Spices, pepper, red or cayenne

  • 3.5 l Water

Luštrek oil

  • 5 g Green, raw

  • 10 ml Oil, olive

  • 1 pinch Salt, table

Matevž cream

  • 50 g Beans, grains

  • 50 g Potatoes, white

  • 3 dl Water

  • 0.5 piece Shallot

  • 5 g Mushrooms, shiitake, dried

  • 1 dl Sweet cream

  • pieces Salt, table

  • 15 g Caraway, fresh

  • pieces Oil, vegetable oil, canola

  • 4 pieces Spices, ginger, ground

  • 4 pieces Game meat, squirrel

Sage with mushrooms

  • 100 g Barley

  • 2 l Water

  • 1 pinch Salt, table

  • 10 g Butter, unsalted

  • 0.5 piece Shallot

  • 100 g Mushrooms, oyster

  • 2 dl Soup base, chicken, cube

Steps

  1. Quail stock: Sauté the upper part of the quail in sunflower oil. Deglaze with a little white wine and add tomato pulp and concentrate, then sauté. Add soup vegetables, a bit of marjoram and thyme, and some juniper berries. Pour in water and cook for about 3 hours, then strain and the stock is ready.

  2. Matevž's cream: Boil potatoes in salted water. Cook the beans in water until soft. Once the beans are tender, drain them. Sauté shallots in oil. Add black trumpet mushrooms and beans, then season with salt. Mix well and add the water in which the potatoes were cooked. Transfer the mixture to a thermomixer and blend everything together. Add cream and season to taste. Transfer the mixture to a siphon.

  3. Asparagus: Cook the asparagus in salted water. Once cooked, cool it under cold water and drain. Then sauté shallots in butter, add mushrooms, quail stock, and asparagus, and mix everything well.

  4. Lovage oil: Blanch the lovage, cool it, and blend it in a thermomixer with oil and salt, then strain.

  5. Finely chop the lovage. Heat oil in a pan and fry the bay leaves. Place the fried leaves on paper towels to drain excess oil. Bone the quail legs and roast them in bay leaf oil. Season the roasted legs with salt.

  6. Plating the dish: First, place warm Matevž's cream on a deep plate and sprinkle raw lovage over it. Place the asparagus with mushrooms on the cream and top with the quail legs. Garnish with fried bay leaves, baked pulled dough, and borage flowers. Drizzle lovage oil around Matevž's cream.

Nutrition Information (Per 100g)

  • Calories: 26.71 kcal
  • Fat: 0.29 g
    • Saturated Fat: 0.08 g
  • Carbohydrates: 5.71 g
    • Sugars: 0.17 g
  • Protein: 1.07 g
  • Fiber: 2.47 g

Advice

For those who prefer sweeter flavors, I recommend using blueberries or raspberries to garnish the plate. You can also add milk to Matevžs cream to make it even more fluid.