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Roasted Quail with Warm Spring Vegetable Salad

Roasted Quail with Warm Spring Vegetable Salad

Authoroffice@houseofsmokeinc.com
RatingDifficultyIntermediate

Roasted Quail with Warm Spring Vegetable Salad

Yields2 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 2 Quail, semi-boneless
 1 tbsp Olive Oil
 2 tbsp Butter
 1012 Asparagus Spears
 2 cups Frisee or Mixed Salad Greens
For the Marinade and Dressing
 2 tbsp Honey
 1 tsp English Mustard
 4 tbsp Soy Sauce
 1 tbsp Sherry Vinegar
 5 tbsp Vegetable Oil
 3 tbsp Sesame Oil
For the Potato Salad
 2 tbsp Creme Fraiche
 2 tbsp Mascarpone
 1 tbsp White Wine Vinegar
 2 Spring Onions, finely sliced
 1 tbsp Olive Oil
 300 g New Potatoes, cooked, peeled and halved
1

Method
STEP 1
Heat oven to 350°. Mix the marinade ingredients in a shallow bowl and set aside. Season the quail inside and out with salt and pepper. Heat the oil in an ovenproof frying pan, then brown the quail well on all sides. Add the butter and baste the quail. Then pop into the oven for 10 mins. Leave the quail to rest for a few mins until just cool enough to handle.

STEP 2
Using a large serrated knife, carefully halve each quail straight down the middle, then submerge in the marinade and leave to rest while you make the rest of the dish.

STEP 3
For the potato salad, mix the crème fraîche, mascarpone, vinegar and spring onions with some salt and pepper. Set aside. Heat the oil in a frying pan and sizzle the potatoes for about 5-10 mins, tossing occasionally until golden.

STEP 4
Transfer the hot potatoes into a bowl. Let cool slightly. Dress the potatoes with the crème fraîche mixture . Set aside.

STEP 5
Snap the tough ends off the asparagus, peel the stalks, then cut each spear in half at an angle. Bring a large pan of salted water to the boil.

STEP 6
Cook the asparagus in the boiling water for 2 mins until tender but retaining a slight crunch. Drain well. Place in a small bowl and, while still steaming hot, spoon over and toss through a couple tbsp of the marinade. You are now ready to serve.

STEP 7
Spoon half the potato salad into the center of a large dinner plate. Lift the quail from the marinade and lay 2 halves, breasts facing inwards, on top of the potato salad. Scatter the leaves evenly around the edge of the plate. Tuck the asparagus spears in a circular fashion among the salad leaves with the tips pointing out. Coat the quail and drizzle the leaves with a little more of the marinade, then serve.

Ingredients

 2 Quail, semi-boneless
 1 tbsp Olive Oil
 2 tbsp Butter
 1012 Asparagus Spears
 2 cups Frisee or Mixed Salad Greens
For the Marinade and Dressing
 2 tbsp Honey
 1 tsp English Mustard
 4 tbsp Soy Sauce
 1 tbsp Sherry Vinegar
 5 tbsp Vegetable Oil
 3 tbsp Sesame Oil
For the Potato Salad
 2 tbsp Creme Fraiche
 2 tbsp Mascarpone
 1 tbsp White Wine Vinegar
 2 Spring Onions, finely sliced
 1 tbsp Olive Oil
 300 g New Potatoes, cooked, peeled and halved

Directions

1

Method
STEP 1
Heat oven to 350°. Mix the marinade ingredients in a shallow bowl and set aside. Season the quail inside and out with salt and pepper. Heat the oil in an ovenproof frying pan, then brown the quail well on all sides. Add the butter and baste the quail. Then pop into the oven for 10 mins. Leave the quail to rest for a few mins until just cool enough to handle.

STEP 2
Using a large serrated knife, carefully halve each quail straight down the middle, then submerge in the marinade and leave to rest while you make the rest of the dish.

STEP 3
For the potato salad, mix the crème fraîche, mascarpone, vinegar and spring onions with some salt and pepper. Set aside. Heat the oil in a frying pan and sizzle the potatoes for about 5-10 mins, tossing occasionally until golden.

STEP 4
Transfer the hot potatoes into a bowl. Let cool slightly. Dress the potatoes with the crème fraîche mixture . Set aside.

STEP 5
Snap the tough ends off the asparagus, peel the stalks, then cut each spear in half at an angle. Bring a large pan of salted water to the boil.

STEP 6
Cook the asparagus in the boiling water for 2 mins until tender but retaining a slight crunch. Drain well. Place in a small bowl and, while still steaming hot, spoon over and toss through a couple tbsp of the marinade. You are now ready to serve.

STEP 7
Spoon half the potato salad into the center of a large dinner plate. Lift the quail from the marinade and lay 2 halves, breasts facing inwards, on top of the potato salad. Scatter the leaves evenly around the edge of the plate. Tuck the asparagus spears in a circular fashion among the salad leaves with the tips pointing out. Coat the quail and drizzle the leaves with a little more of the marinade, then serve.

Roasted Quail with Warm Spring Vegetable Salad

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