Potato Parmentier with Boneless Quail in Sauce

Potato parmentier with boneless quail in sauce is an elegant, comforting recipe, perfect for enjoying a gourmet dish without spending ages in the kitchen. The silkiness of the potato cream pairs beautifully with the rich flavour of the quail and its sauce, giving you a simple dish with real presence on the plate.

For this recipe we use Boneless Quail in Sauce 370 ml by Conservas Almanaque, a gourmet preserve made using traditional craft methods, ready to serve and full of the flavour of traditional Spanish cooking. It is ideal for special occasions, main courses or any recipe where you want a home-cooked result with a more sophisticated touch.

Ingredients for 2 people:

• 1 jar of Boneless Quail in Sauce 370 ml by Conservas Almanaque.
• 3 medium potatoes.
• 40 g butter.
• 80 ml milk or single cream.
• Extra virgin olive oil.
• Salt to taste.
• Freshly ground black pepper.
• Nutmeg to taste.
• Fresh parsley or chives to garnish.

Method:

1. Peel the potatoes, cut them into medium-sized chunks and boil them in salted water until tender.
2. Drain the potatoes and mash them while still hot with the butter, the milk or cream, a pinch of salt, black pepper and nutmeg.
3. Stir well until you have a smooth, creamy purée. For an even finer texture, pass it through a sieve or use a hand blender.
4. Gently warm the boneless quail in sauce in a frying pan or small saucepan over a low heat, without letting it boil too hard so that it keeps its texture.
5. Spoon a generous base of potato parmentier onto the plate.
6. Place the boneless quail on top and coat it with some of its sauce.
7. Finish with a drizzle of extra virgin olive oil, freshly ground black pepper and a little chopped fresh parsley or chives.
8. Serve hot to make the most of the contrast between the potato cream and the quail sauce.

Chef's tip:

For a more gourmet finish, top with some sautéed mushrooms or chopped toasted almonds. They add texture and extra flavour that goes beautifully with the quail in sauce.

You can also serve it in individual portions, in a shallow bowl or in small earthenware dishes, as a special starter when you have guests.