Steamed Seared Quail, Celeriac Tea, Celeriac and Apple

Brine

• 500 g water
• 25 g fine sea salt
• 2 ½ tsp pink Himalayan salt, coarse
• 1 clove
• 1 bay leaf
• 2 juniper berries
• 1 piece orange peel
• 4 quails, oven ready

Celeriac Tea

• 1 celeriac, large
• 10 g rapeseed oil
• 2 fresh sage leaves
• 100 g onions, sliced
• 10 g dried shiitake mushrooms
• 2 garlic cloves, sliced
• 1000 g chicken stock, strong-flavoured
• 8 baby cos lettuce leaves

Celeriac Purée

• 60 g unsalted butter, cut in pieces
• 80 g double cream
• fine sea salt, to taste
• ground black pepper, to taste
• 10 g rapeseed oil
• 30 g unsalted butter
• 8 g watercress stalks
• 2 apples, cut in matchsticks with peel at each end