Warm salad with quail, little gem and pistachio

Ingredients for the quails
  • 4 quails, each cut into 4 pieces as above
  • 1 tablespoon of olive oil
  • 1 tablespoon clarified butter
  • 1 teaspoon advieh
  • ½ teaspoon ground pepper
  • ½ teaspoon sea salt
  • 50 ml chicken stock
Other ingredients:
  • 6 little gems
  • 50 ml plus 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 50 g chopped raw pistachios
  • Pepper and salt
  1. Step 1: prepare the quail

    Preheat the oven to 185°C.

    Mix the olive oil with the clarified butter and stir in the spices. Using a kitchen brush, coat the quail pieces completely with the seasoned blend. Line a baking dish with parchment paper.

    Heat a non-stick frying pan and brown the quail thighs on both sides. Place the pieces on the pan and roast in the oven for 15 minutes.

    In the same pan, cook the quail fillets. Fry them first on the skin side for 4 minutes. Turn them over and cook for another 3 minutes. Remove the fillets and leave to rest. Deglaze the pan with chicken stock and cook for 2 minutes.

  2. Step 2: grill the little gems

    Cut the little gems lengthwise into 4 pieces and brush with 1 tablespoon of olive oil. Grill the lettuce pieces on a plancha or fry them in a non-stick pan. Season with salt and pepper.

    Mix the chopped pistachios with 50 ml of olive oil and the lemon juice. Season with salt and pepper.

  3. Step 3: Serve

    Arrange 6 pieces of little gems and 4 pieces of quail on each plate. Pour a spoonful of the jus over the quail. Finish with the pistachio vinaigrette.

    SG Salad Quail Gem Pistachio 4

This beautiful dish calls for an exotic dessert.

Brioche with cardamom, rose and almond milk

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