Serves 2
600g whole Sherri fish
3 whole quails
50g red lentils (soaked for 10 minutes)
50g green lentils (soaked for 10 minutes)
500ml chicken stock
300ml brown veal stock
150ml olive oil
200ml white wine
40ml white vinegar
4 shallots
1.5 bulb garlic
4 sprig thyme
1 bay leaf
Salt
FOR THE CRISPY NOODLES
100g egg noodles
50g peanut butter
5g chilli flakes
1 egg
Remove the fillets from the Sherri, scale, pin bone, trim, score and cut into half, to make four nice pieces. Wash in iced water. Place in fridge until later.
Remove legs and breasts of quail, trim up breast and place in fridge. In a hot pan, season and roast legs until golden and crispy.
Finely slice the shallots, and when the quail legs are nicely coloured, add shallots, garlic, thyme and bay leaf. Cook in the fat until lightly browned and then drain. Return everything to pan and deglaze with the wine. Reduce until almost gone, then add chicken stock and do the same. Repeat the process with the veal stock. Strain and place to one side.
To make the vinaigrette, blend olive oil and the white vinegar.
Bring the soaked and drained green lentils to the boil in lightly salted water and cook for 5 minutes, then add the soaked and drained red lentils and cook for a further 5 minutes. Strain and cool.
Finely dice the beetroot and leave at room temperature.
Blanch noodles in rapid boiling salted water until a little overcooked (just soft). Refresh in ice and drain. In a bowl, mix egg, peanut butter and chilly. Then add noodles and season as required. Ball up the noodle, mix into 40g balls and fry in a non stick pan with a little olive oil, until golden and crispy on one side, turn and repeat on other side. Keep warm.
In a cold non stick pan, add a little olive oil and place the seasoned sherri fillets skin side down. Warm another non stick pan and when almost smoking, add the seasoned quail breasts skin side down.
When the Sherri and quail breasts skin are golden and crispy, turn and after about 30 seconds, remove and rest for another 30 seconds.
Warm the quail leg reduction and whisk in vinaigrette, add lentils and beetroot. To serve, assemble noodles and a little bit of the lentils and beetroot on a plate. Place the Sherri and quail intertwined on the plate (two breasts and two pieces of fish) and spoon over a little more lentil and beetroot vinaigrette.