Stuffed quail
1 serving
60 minutes
Stuffed quail is a true masterpiece of Uzbek cuisine, combining sophistication and richness of flavor. Traditionally prepared for celebrations, this dish amazes guests with its aroma and complexity. The tender quail meat, infused with spices and herbs, gains depth from the stuffing of oyster mushrooms, shallots, and greens. Sweet notes of dates and grapes highlight the spiciness, while the meat sauce with thyme and cumin offers unforgettable richness. Served with celery puree and pine nuts, the dish achieves elegant completion. This culinary masterpiece not only pleases the eye but also immerses one in the atmosphere of Eastern hospitality, turning a meal into true art.
1
Separate the quail meat from the bone while preserving its shape.
- Quail: 1 piece
2
To prepare the meat sauce, it is necessary to fry the game carcass with carrots, onions, and celery root.
- Celery: 100 g
- Shallots: 10 g
3
Add thyme and pour in vegetable broth, then simmer for 8 hours.
- Coriander: 1 g
- Dill: 1 g
- Parsley: 1 g
4
Strain through a sieve.
5
Add cumin, coriander, turmeric, ginger juice, chili pepper, salt, pepper and mix.
- Pine nuts: 5 g
6
Sauté the oyster mushrooms, shallots, and mixed greens, then cool down.
- Oyster mushrooms: 100 g
- Shallots: 10 g
7
Stuff the quail with mushroom mass and sew it up.
- Quail: 1 piece
8
Fry on all sides in a pan.
9
Prepare in the combi oven at 180 degrees for 10 minutes.
10
Place the quail on a plate, next to it celery puree, and sprinkle with pine nuts.
- Celery: 100 g
- Pine nuts: 5 g
11
Sprinkle with dates, grapes, and pour with meat sauce.
- Dates: 20 g
- Grape: 20 g
- Meat extract: 50 g