Quail with spinach
1 serving
30 minutes
Quail with spinach is an exquisite dish of French cuisine that combines the tenderness of the bird with rich flavor nuances. Historically, quails were favorites at royal banquets, and their pairing with greens adds freshness and nobility to the dish. Marinated in soy sauce, the quail acquires spicy notes, while baking it in smoked bacon makes it juicy and aromatic. An internal surprise of quail egg and cherry tomato adds textural variety. Spinach sautéed with nuts creates a balance of lightness and depth of flavor, while a creamy cilantro sauce completes the gastronomic picture. This dish is suitable for festive dinners or romantic evenings, impressing with its sophistication and richness of flavors.
1
The quail is cleaned, salt, pepper, garlic, and soy sauce are added, and it is marinated.
- Quail: 120 g
- Salt: 1 g
- Ground black pepper: 1 g
- Garlic: 5 g
- Soy sauce: 15 ml
2
Inside the body, a cherry tomato (1 piece) and a boiled quail egg (1 piece) are placed and secured with a toothpick.
- Cherry tomatoes: 40 g
- Quail egg: 20 g
3
The brisket is sliced on a slicer, wrapped with quail, secured with a toothpick, and baked in a PC for 10-12 minutes until done.
- Smoked bacon: 50 g
4
Spinach is sautéed in vegetable oil, pine nuts, salt, and pepper are added. Walnuts are chopped finely, sautéed, cilantro is added along with cream, salt, and pepper and reduced by half.
- Frozen spinach: 130 g
- Vegetable oil: 15 ml
- Pine nuts: 5 g
- Walnuts: 5 g
- Cilantro (coriander leaves): 2 g
- Cream: 40 g
- Salt: 1 g
- Ground black pepper: 1 g
5
Spinach is placed on the plate using a molding ring, topped with quail, drizzled with sauce, and garnished with a halved quail egg, halved cherry, and basil.
- Frozen spinach: 130 g
- Quail: 120 g
- Basil: 5 g
- Quail egg: 20 g
- Cherry tomatoes: 40 g
