Suprême of quail on goat cheese

Ingredients for 4 servings:

• 4 slices of pumpernickel
• 125 g goat’s cheese
• n. B. Thyme, shredded
• e.g. rosemary, ground
• 2 tsp honey
• 1 pomegranate
• 4 quail breasts
• 1 tbsp olive oil for frying
• e.g. salt and pepper
• e.g. chili threads
• e.g. chopped parsley for decoration

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Starter, intermediate course, very easy to make

Cut out the pumpernickel with serving rings, but do not remove the serving ring. Now spread the pumpernickel slices with goat cheese; this is very easy to do with a teaspoon. Season with thyme and rosemary. Drizzle with honey. Preheat the oven to 180°C fan/gas mark 3. Cut the pomegranate and remove the seeds, setting aside for garnishing later. Discard the rest. Season the quail with salt and pepper on both sides. Heat olive oil in a pan. Place the pumpernickel bread in the oven and heat for about 5 minutes. Then, starting with the skin-side up, fry the meat until crispy. Turn over and finish frying briefly. Remove the bread from the serving rings, place the quail breasts on top, and garnish with chili flakes, parsley, and pomegranate seeds.