Poche Grille Quails With Plum Sauce Recipe | MAGGI® Arabia

Poche-Grille Quails with Plum Sauce

A unique dish to pique your taste buds, poche-grille quails is a dish that will break the monotonous routine of mealtime, while also providing healthy protein and vitamins.


  • 10 quails
  • 1 large shallot, chopped
  • 1 tablespoon butter
  • 3 tablespoons white vinegar
  • 500 g plum sauce, or plum jelly
  • 4 tablespoons dijon mustard
  • 1 cup fresh cream
  • 2 cubes MAGGI® Chicken Bouillon Less Salt, boiled in 300 ml of water
  • 2 plums, fresh, cut into wedges for garnishing
  • For the marination:
  • 1 teaspoon dijon mustard
  • 2 tablespoons olive oil
  • 50 g lime juice, or juice of 2 limes
  • Pinch of ground black pepper

How to Prepare

  1. Poach the quails in boiling water for 1 min, then refresh immediately in iced water to stop the cooking process. Marinate the quails with the Dijon mustard, olive oil, lime juice and crushed black pepper.
  2. Sauté the shallot with the butter for 2 to 3 mins. Add the vinegar and simmer until reduced to 1 teaspoon. Add the plum sauce, mustard, cream and chicken stock and simmer for 10 mins.
  3. Grill the quails on medium heat. Place them in serving platters topped with the plum sauce and garnished with the plum wedges.

Nutritional Info

Energy : 698.00 Kcal
Protein: 32.00 g
Carbohydrate: 45.00 g
Fats: 43.00 g

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