Smoked quail by the minute, seared vegetables of the moment - Smoked quail by the minute, seared vegetables of the moment - Healthy and gourmet meal idea

Smoked quail by the minute, seared vegetables of the moment

Prep Time40 mins
Cook Time55 mins
Total Time55 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Place
Servings: 4
Calories: 240kcal


  • 4 Quail with the liver
  • 300 g Potato
  • 200 g Greedy peas
  • 100 g Shelled pea
  • 100 g Peeled bean
  • 4 Cherry tomato
  • 4 Shallot
  • 20 g Butter
  • 2 Branch of rosemary
  • 1 Bouquet of thyme
  • 1 or 2 Bulb of garlic
  • 1 Egg white
  • 30 g Flour
  • 20 g Almond powder
  • 30 g Cashew nut
  • 200 g Olive oil
  • 50 g Coarse salt
  • 1 Pepper
  • 20 g Dried apricot
  • 3 c. soup Pinion
  • 1 Onion
  • Granulated sugar
  • White vinegar
  • In ras-el-hanout


  • Peel the potatoes and cut them into parallelepipeds. Arrange them in a dish with 8 garlic cloves in a shirt and 2 sprigs of rosemary. Cover them with olive oil.
  • Bake the dish at 180 ° C (tea 6) for 25 to 30 minutes. Check the cooking with the tip of your knife, it must come in and out easily.
  • Put whole shallots on a bed of coarse salt and bake for 30 minutes at 180 ° C.
  • Season the quail with salt and pepper. Make them on all sides in a hot frying pan, with 1 tbsp. olive oil and 20 g butter, 4 garlic cloves in shirt, 2 sprigs of thyme. Put everything in a dish and bake at 180 ° C for 20 min.
  • At the end of the cooking, ignite the bouquet of thyme and put it in the pan by closing the lid: the quail will impregnate vapors.
  • Put all the ingredients for the chutney in a saucepan over low heat and cook until the vinegar is completely evaporated.
  • In 3 ramekins, arrange egg white, flour and almond powder mixed with crushed cashews. Pass the livers successively in each of the ramekins and brown them in the pan about 3 min on each side.
  • Cook peas, peas and beans separately in boiling salted water for 5 to 7 minutes. Immerse them immediately in the icy water for a few seconds.
  • Sprinkle the cherry tomatoes. Put the whole quail in the center of the plates with their liver breaded on it. Spread all around the green vegetables, 1 tomato, 1 shallot halved, and diced confit potatoes topped with chutney and a clove of garlic confit.

One Comment

  1. Smoked quail by the minute, seared vegetables of the moment, I really like it!

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