-Season the quails with salt and pepper, thyme and olive oil making sure you season the cavity too.
-Then wrap each bird very tightly in cling film so they are water tight.
-Place in a pan of water roughly at 70 degrees C, leave to gently poach for 1 hour.
Meanwhile prepare the celeriac:
-Melt 100g butter in a heavy based saucepan, add chopped onion and cook without colour for about 5 mins.
-Add the bay leaf, chopped celeriac and celery salt and softly cook covered for a further 10 to 15 mins without colour.
-Add wine and cook slowly for 30 mins. When the celeriac is soft and most of the wine is absorbed add cream and bring to the boil. Taste and season now with salt, pepper and lemon juice.
-Pour into a liquidizer and blitz until a smooth puree. Pass the puree through a fine mesh metal sieve. Cover and keep warm until ready to serve.
Back to the birds:
Place a heavy bottomed frying pan on med/high heat and add 1 tsp veg oil.
-Very carefully remove the quails from the water and gently remove the cling film.
-Place the breast side down first into the pan, then keep turning to get a golden colour all over the birds.
-Add the mushrooms to the quail pan with salt and pepper, when softened add lemon juice (and pomegranate molasses) and 25g butter and keep basting the birds with the mushrooms and foaming butter.
-Allow the quail to rest for 10 minutes before serving.
Place the celeriac puree on your warmed plates, place your rested quail on top, scatter your mushrooms and serve.
*We use pomegranate molasses at The Duck, it can be found in speciality food shops.