Quail With Bois Boudran And Potato Salad
This recipe for quail with bois boudran features tender juicy quail breasts cooked to perfection on a hot griddle pan. The sauce, a delightful mix of tangy, spicy, and savory flavors, perfectly complements the delicate quail. Paired with a refreshing and herby Jersey royal potato salad, this dish is sure to impress your guests with its harmonious blend of flavors and textures. Enjoy a taste of elegance with this delectable dish that's simple to prepare yet sophisticated in taste.
— Constant Cookbook
Ingredients
- 4 quails
- 1 shallot
- 125ml/4¼fl oz olive oil
- 120g/4¼oz tomato ketchup
- 10ml/½fl oz Worcestershire sauce
- dash Tabasco
- 2 tsp Dijon mustard
- ¼ bunch chives
- ¼ bunch basil
- 500g/1lb 1oz Jersey royal potatoes
- 200ml/7¼fl oz olive oil
- 2 lemons
- 4 sprigs fresh basil
Instructions
- For the quail with bois boudran, cut the breasts off the quails, keeping the wing bone attached.
- Heat a griddle pan until hot and fry the quail breasts for 2-3 minutes on each side, or until cooked to your liking.
- Mix the remaining ingredients in a bowl until well combined and add the cooked quail. Stir until well combined.
- For the potato salad, boil the potatoes in a pan of boiling salted water for 5-8 minutes, or until tender. Drain.
- Mix the potatoes, olive oil, lemon juice and zest and basil in a bowl. Season, to taste, with salt and freshly ground black pepper.
- To serve, place two quail breasts onto of four serving plates. Spoon plenty of sauce on top and some potato salad alongside.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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