Gastronomixs

Remake of Mark Best's quail with miso and carrot

This recipe is inspired by Mark Best's composition of quail and carrot. Our Australian guest chef used just three main ingredients: quail, carrot, and red miso. We took the same idea and used existing components on Gastronomixs, specifically carrot. We decided to make a dish that could work as a starter or entremets. Our starting point is a composition of quail with carrot, to which we added carrot spaghetti, carrot espuma, and various herbs. We want to show that you can be inspired by another chef's creation and use that inspiration to create your own composition. Don't copy and paste - remix!

Remake of Mark Best's quail with miso and carrot

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Ingredients

As needed:

 

large carrots

3

dl

carrot juice

1.5

dl

chicken stock

25

g

butter

 

 

freshly ground coriander seed

15

 

quails

200

g

white miso

80

g

sugar

40

g

sushi vinegar

15

g

Colman's mustard powder

6

dl

carrot juice

1

dl

orange juice

250

g

carrot, cut into rounds

2

stalks

celery

2

cm

galangal root

1

stalk

lemongrass

3

leaves

gelatine

 

 

radishes

 

 

Ghoa Cress

 

 

Shiso Purple

 

 

flowers

Preparation method: quail with miso
  • Combine the miso with the sugar, sushi vinegar, and mustard powder.
  • Clean the quails and remove the legs and the wings.
  • Fry them with a little oil until they are brown all over.
  • Rub the skin with the miso marinade and fry them evenly again.
  • Finish them by putting them in an 80°C oven for approximately 5 to 10 minutes.
Preparation method carrot espuma of infused juice
  • Infuse the carrot juice with the orange juice, carrots, celery, galangal root and bruised lemongrass over low heat.
  • Strain the carrot juice and measure 5dl.
  • Soak the gelatine in cold water and dissolve in the hot carrot juice.
  • Transfer to a siphon and aerate with 2 cartridges.
  • Set aside to firm up in the refrigerator.
  • Allow to return to room temperature before serving.
Preparation method: carrot spaghetti
  • Peel the carrot and turn on the spiral vegetable slicer to make a spaghetti.
  • Blanch the carrot spaghetti in the carrot juice and chicken stock and keep them al dente and crunchy.
  • Strain the remaining liquid and reduce until almost syrupy.
  • Bind with the butter, and when ready to serve, warm up the carrot spaghetti in this sauce.
  • Season with freshly ground coriander seed.
Finishing & presentation
  • Twirl the noodles onto a carving fork and place them in neat piles on the plate.
  • Top with the carrot espuma and garnish with the radish and herbs.
  • Garnish the dish with the warm quail.

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