Ingredients for 4 people:
- 4 large quails
- Le Guérandais Guérande "fleur de sel"
- 4 or 5 candied lemons
- 4 cloves of garlic
- 1 teaspoon of saffron threads
- 6 tablespoons of olive oil
- 4 tablespoons of honey
- 1 celery root
- 4 bunches of red grapes
- 125 g of whole grain barley semolina
Chop up the candied lemons and garlic very finely and mix to form a paste. Add the saffron threads. Carefully slide your fingers under each quail's skin to delicately separate it from the flesh, without ripping the skin. For those more patient and nimble, try to separate the skin on the thighs as well. Using a teaspoon, insert the lemon and garlic paste under the skin. Be generous!
In a shallow baking dish, mix the rest of the paste with the olive oil and honey. Place the quails in the dish and leave to marinate for 30 minutes at least.
Put the barley semolina in a large bowl and pour in 300 ml of boiling water. Cover the bowl with cling film and leave for 15-20 minutes.
Peel and chop the celery root into 1/2 inch slices. Blanch them in boiling water for 2 minutes, then place them in another shallow backing dish with a drizzle of olive oil and a few spoonfuls of honey.
Delicately wash and dry the red grapes without removing them from the stalk. Cover them in olive oil and sprinkle on some Guérande "fleur de sel".
Preheat your oven to 200°C, and start by cooking the slices of celery root. After 20 minutes, add the quails (placed on the side, with one thigh facing upwards). Add the grapes covered in Guérande "fleur de sel" next to the quails and leave to roast for 10 minutes, then turn the quails over onto the other side for another 10 minutes. For the last 10 minutes in the oven, turn the quails up the right way - with the breast facing upwards and the thighs facing downwards.
Remove from the oven and smear the rest of the marinade onto the quails, grapes and celery. On each plate, place a quail on a bed of celery, a bunch of roasted grapes with Guérande "fleur de sel", some barley semolina and pour some cooking juices over the meat and garnish.
Le Guérandais' final touch: Sprinkle some Guérande "fleur de sel" on the dish to give it some "crunch".