Quail with organic buckwheat and carrot puree
5 servings
60 minutes
Quail with organic buckwheat and carrot puree is an exquisite dish of Estonian cuisine that embodies the harmony of flavors and textures. The quail, tender and aromatic, is marinated in spicy herbs and then roasted to a golden crust, acquiring a rich flavor with subtle citrus notes. Buckwheat, known for its health benefits, provides richness and warmth, while the sweet carrot puree adds softness and a creamy consistency. This dish reflects the rural traditions of Estonia where natural products and simple yet refined recipes are valued. It is perfect for a cozy family dinner or a festive table, creating a balance between nutrition and gastronomic delight.
1
Mix the marinade ingredients (water, sea salt, lemon juice, garlic, parsley, bay leaf, black peppercorns, sugar, thyme), heat until boiling and then cool.
- Water: 500 ml
- Sea salt: 35 g
- Lemon juice: 15 ml
- Garlic: 2 cloves
- Parsley: 10 g
- Bay leaf: 2 pieces
- Black peppercorns: 5 piece
- Sugar: 50 g
- Thyme: 10 g
2
Wash the quails, cut them in half along the spine. Place the quails in marinade for 2-3 hours.
- Quail: 3 pieces
3
Heat the pan to high temperature, fry the quail until golden brown. Then bake the meat in the oven at 180 degrees for 5-8 minutes. Boil 2 carrots, make a puree, and add salt and sugar to taste.
- Quail: 3 pieces
- Carrot: 2 pieces
- Sea salt: 35 g
- Sugar: 50 g
4
Cook buckwheat.
- Buckwheat groats: 3 glasss
5
Take three parts of boiled buckwheat and one part of carrot puree, place it on a plate, and top it with fried quail.
- Buckwheat groats: 3 glasss
- Carrot: 2 pieces
- Quail: 3 pieces
