Quails with Morel Sauce

Soak the morels in 100 ml of warm water. Finely dice shallots. Clean carrots, remove peel and finely dice. Clean, rinse and finely dice celery. Remove peel from potatoes and cut into small pieces. Pluck off thyme leaves and chop finely.

2. tie quail legs together. Season quails with salt and pepper. Heat oil and butter in a saucepan, fry quails in it over medium heat for 2 min on all sides until golden brown and remove. Add shallots to the same saucepan and sauté for 2 min until soft. Add carrots, potatoes and celery and also sauté for 2 min. Extinguish with champagne and cook until half done. Fill up with stock. Add quails and roast in a closed pot in a heated oven on the 2nd rack from the bottom at 220 degrees for 20-25 min (gas 3-4, convection oven 200 degrees). Drain the morels in a sieve, collecting the water. Then pour the morel water repeatedly through a fine sieve. Remove the stems from the morels, perhaps cut the heads in half. 3.

Remove quails, wrap in aluminum foil and keep warm in a turned-off oven. Pour sauce through a fine sieve into a second saucepan, add thyme, morels and morel water. Make open over medium heat for 2-3 min, season strongly with salt and freshly ground pepper. Fold in crème fraîche and bring the sauce to the table together with the quails.

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