Mille Feuille of Quail and Potato with Wild Rocket and Aioli
1 pack Game Farm Quail Breast Fillets (2 quail breasts per person or 8 Breasts to serve 4)
4 tbsp olive oil
3 sprigs lemon thyme (leaves only)
2 sprig rosemary (leaves only)
Sea salt and pepper
50ml clarified butter
3 large Desiree potatoes, peeled
50g wild rocket
Extra virgin olive oil to serve
For the aioli
2 egg yolks
4 cloves garlic, crushed
250ml extra virgin olive oil
2 tsp lemon juice
Sea salt and white pepper to taste
For the aioli: Place the eggs into a large ceramic bowl or bowl of a blender and whisk. Add the garlic and whisk through. Then add the olive oil in a continuous steady stream until a light, creamy consistency is reached and all the oil is used up. Season to taste. Stir in the lemon juice and store in an airtight container in the fridge (can be stored for up to 4 months).
Preheat the oven to 200 degrees C.
For the potatoes: Slice very thinly using a mandolin and pat dry. Line a flat baking tray with baking paper and drizzle with a little clarified butter. Place a single layer of potato on top and drizzle some more clarified butter over. Place the tray into the preheated oven and cook for 10 - 15 minutes or until the potato is crispy. Remove from the oven, season with salt and allow to cool. Repeat using the rest of the potato.
Place a large saucepan over a medium-high heat and add a little olive oil. When the oil is hot, place the quail into the saucepan and cook for about 2 to 3 minutes minutes. Turn and cook for a further 2 to 3 minutes or until the quail is cooked to your liking. Remove from the heat and allow to rest. Slice thinly.
To serve: Place a little aioli in the middle of a plate and 2 potato slices side by side on the plate (tip – add a little aioli between the two potato slices to secure). Top with aioli, sliced quail and rocket. Repeat twice, ending with potato and serve immediately.
Recipe by David Bitton