Juicy quail fillet, fried in a pan

2 servings

12 minutes

Juicy quail fillet pan-fried is a true embodiment of culinary art. Quails have long been valued for their tender meat, and the marinade of Dijon mustard, soy sauce, garlic, and olive oil adds a piquant depth of flavor to the dish. The cooking process involves marinating in aromatic marinade, making the meat extraordinarily tender, while subsequent frying in a hot pan creates an appetizing golden crust. This dish is perfect for gourmets who appreciate a rich yet harmonious taste and can be served as a standalone treat or paired with light sides. Each bite offers a balance of tenderness, spiciness, and a subtle smoky char that makes it unforgettable.

Energy value per serving

• Calories: 348
• Proteins: 39.9g
• Fats: 19.1g
• Carbohydrates: 2.1g

Ingredients

• Quail fillet: 350 g
• Garlic: 1 clove
• Dijon mustard: 2 tsp
• Soy sauce: 1 tsp
• Olive oil: 2 tsp
• Ground black pepper: to taste

Cooking steps

1. Crush the garlic using a press into a deep bowl.

   Required ingredients:

   • Garlic: 1 clove

2. Add mustard.

   Required ingredients:

   • Dijon mustard: 2 teaspoons

3. Pour in soy sauce.

   Required ingredients:

   • Soy sauce: 1 teaspoon

4. Add butter and black pepper.

   Required ingredients:

   • Olive oil: 2 teaspoons
   • Ground black pepper:  to taste

5. Mix intensively.

6. Place the quail meat on the foil.

   Required ingredients:

   • Quail fillet: 350 g

7. Coat with marinade. Wrap in foil and leave for half an hour at room temperature.

   Required ingredients:

   • Dijon mustard: 2 teaspoons
   • Soy sauce: 1 teaspoon
   • Olive oil: 2 teaspoons
   • Ground black pepper:  to taste

8. Place the meat in a hot pan with a spoon of oil.

   Required ingredients:

   • Olive oil: 2 teaspoons

9. Once the bottom side is browned, flip it.

10. Then add smaller pieces (if any). Reduce the heat and sauté for another 5 minutes.

11. Serve hot.