Ingredients
- 4 whole quail, wings trimmed
- 8 ounces of prepared boudin (We make our own at Oxbow 7.)
- 5 satsumas, sliced thin, seeds removed.
- Reserve all juice.
- 2 cups sugar
- 2 cups water
- 3 tablespoons ginger, julienned
- ¼ teaspoon black pepper
- 1 chayote squash (also known as Mirliton)
- 1 tablespoon butter
- salt/pepper to taste
- 4 piece of redfish, about 5 ounces, skin on
- salt/pepper to taste
- 2 chayote squash
- 2–3 radishes
- handful chives sprigs
- salt/pepper to taste
- 1 handful Thai basil, shredded
- 1 handful cilantro, chopped
Preparation
Remove the boudin from casing before using. Stuff the quail, season and pan-sear to brown on all sides. This can be done ahead and quail can finish cooking in the oven (20–30 minutes).
In the meantime, add all ingredients for the marmalade together and simmer slowly for 3 hours, until thickened to a marmalade consistency.
Peel the mirliton and cut in medium dice. Quickly blanch, transfer to ice water to chill, drain and keep ready. When ready to serve, sauté in butter until lightly browned. Season to taste.
Sear the pieces of redfish crispy on 1 side and cook until done.
Julienne the chayote squash and radishes thin (use a medium-teeth mandoline if you have). Mix together right before serving. Add salt and pepper to taste.
To put together: Brush the quail with satsuma marmalade and place on top of the mirliton and place the seared redfish next to it. Spoon the slaw on top of the fish; garnish quail with a little Thai basil and cilantro.
