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Butter Quail on Colorful Salad Plate

5 from 9 votes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 592 kcal

Ingredients
 

  • Potato salad the way you like it **
  • 1 kl. head Romaine lettuce
  • 2 Hard-Boiled eggs
  • 1 Fresh tomato
  • 1 Parsely
  • 4 piece Cucumber
  • 4 piece Sherry vinegar
  • 4 piece Walnut oil
  • 2 fresh Quail
  • 2 fresh Seasoned pepper
  • 2 fresh Steak seasoning
  • 50 g Butter
  • 1 tablespoon Vegetable oil

Instructions
 

  • ** Potato salad the way you like it. I have prepared the following recipe: Potato salad from my Silesian homeland ... There are many other types of potato salad in my cookbook - but they are all delicious.
  • So: place the potato salad on an oval platter and serve the romaine lettuce cut into strips next to it. Garnish the potato salad with egg sixths, cucumber slices and tomato - just drizzle the romaine lettuce with a little sherry vinegar and a little walnut oil just before serving.
  • Rinse the quail under cold water, pat dry with kitchen paper and then cut in half with scissors. Sprinkle the inside and outside with seasoned pepper (alternatively, coarse pepper) and some steak seasoning.
  • Heat the butter with the oil in a pan and add the quail skin side first and fry very gently for about 10 to 12 minutes (the meat should not be too brown). After this time, turn once and cook the inside of the birds for another 12 to 15 minutes on a very low flame.
  • Place the quail on the romaine lettuce, sprinkled with sherry vinegar and walnut oil, and drizzle some of the deliciously spicy frying butter on top. I know: this is a calorie sin ...... aaaaber so delicious !! Just give it a try.

Nutrition

Serving: 100gCalories: 592kcalCarbohydrates: 0.3gProtein: 0.3gFat: 66.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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