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

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

Celeriac Purée

• 80 g double cream
• 60 g unsalted butter cut in pieces
• 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