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Quail cooked in a salt crust on the barbecue

The vegetables in the salt crust release moisture during cooking, which keeps the quails juicy and gives them extra flavour. A beautiful dish to prepare on the kamado.

Makes  2 pieces.

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Allergens and dietary requirements

  • Egg
  • Celery

Ingredients

2
quails
2
kg
coarse sea salt
200
ml
egg white
100
g
leek, cut in julienne
100
g
carrot, cut in julienne
100
g
celeriac, cut in julienne
2
sprigs
thyme
2
sprigs
rosemary

Scale recipe

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