Roast & Marinated Quail With Warm Spring Vegetable Salad
This recipe is a delightful combination of tender oven-roasted quail, served alongside a creamy potato salad, and fresh asparagus. The quail is marinated in a flavorful mixture of honey, soy sauce, and mustard, adding a sweet and savory depth to the dish. Paired with a rich crème fraîche and mascarpone potato salad and crisp asparagus, this meal is sure to impress your guests with its elegant presentation and delicious flavors.
— Constant Cookbook
Ingredients
- 2 oven-ready quails (See tip at end of recipe)
- 1 tbsp olive oil
- small knob of butter
- 10-12 asparagus spears
- 2 handfuls salad leaves (I use frisée)
- 2 tbsp clear honey
- 1 tsp English mustard
- 4 tbsp soy sauce
- 1 tbsp sherry vinegar
- 5 tbsp vegetable oil
- 3 tbsp sesame oil
- 2 tbsp crème fraîche
- 2 tbsp mascarpone
- 1 tbsp white wine vinegar
- 2 spring onions , finely sliced
- 1 tbsp olive oil
- 300g new potatoes , cooked, then peeled and halved
Instructions
- Heat oven to 200C/180C fan/gas 6. Mix the marinade ingredients in a shallow bowl and set aside. Season the quail inside and out with salt and pepper. Heat the oil in an ovenproof frying pan, then brown the quail well on all sides. Add the butter and baste the quail. Then pop into the oven for 10 mins. Leave the quail to rest for a few mins until just cool enough to handle.
- Using a large serrated knife, carefully halve each quail straight down the middle, then submerge in the marinade and leave to rest while you make the rest of the dish.
- For the potato salad, mix the crème fraîche, mascarpone, vinegar and spring onions with some salt and pepper. Set aside. Heat the oil in a frying pan and sizzle the potatoes for about 5-10 mins, tossing occasionally until golden.
- Tip the hot potatoes into a bowl and fold through the crème fraîche mixture to bind and dress them. Set aside.
- Snap the tough ends off the asparagus, peel the stalks, then cut each spear in half at an angle. Bring a large pan of salted water to the boil.
- Cook the asparagus in the boiling water for 2 mins until tender but retaining a slight crunch. Drain well. Place in a small bowl and, while still steaming hot, spoon over and toss through a couple tbsp of the marinade. You are now ready to serve.
- Spoon half the potato salad into the centre of a large dinner plate. Lift the quail from the marinade and lay 2 halves, breasts facing inwards, on top of the potato salad. Scatter the leaves evenly around the edge of the plate. Tuck the asparagus spears in a circular fashion among the salad leaves with the tips pointing out. Coat the quail and drizzle the leaves with a little more of the marinade, then serve.
Cook Time
30M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 718 calories
- Fat Content: 51 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 1.41 milligram of sodium
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