Whole roasted quail is a rarity nowadays, but it can be used not only to make delicious but also very spectacular dishes. To add to the excitement
Ingredients for 4 people:
For the quail:
- 8 pieces forj
- 8 slices bacon
- 2 courgettes
- 1 fennel
- 2 California peppers
- 3 dl dry white wine
- Salt and pepper to taste
- 15 dkg vaj
- juice of 1 lemon
Baked potatoes:
- 1 kg potatoes
- 10 cloves garlic
- 10 sprigs fresh rosemary
- Olive oil
- Salt and pepper to taste
- 3cl red wine vinegar
Preparing the potatoes:
Peel the potatoes, cut them into wedges and wash them. Cook in cold, salted water for 6 minutes from boiling. Then drain off the water and drain off any remaining moisture. Place in a baking dish with 8 garlic cloves, drizzle with olive oil and season with salt and pepper. Add the red wine vinegar and mix well. Place in a preheated oven at 190 °C and after 20 minutes, crush 2 cloves of garlic, the rosemary finely chop, add olive oil, stir and fry for a further 15 minutes.
Preparation of quail cooked whole:
Tie the legs of the quails together and fry them in hot butter. Pour over the with white wine and boil until reduced. Then scoop out the quails and garnish with bacon. Chop the vegetables into smaller or larger pieces, add them to the butter and wine mixture and fry them. Then place the vegetables on a baking tray, top with the quails and bake at 185 °C for 20-25 minutes. Sprinkle the quails with the lemon juice and bake for a further 10-15 minutes.
Before serving, blitz the vegetables with a little olive oil and serve with the quails.
Enjoy your meal!
