Gastronomixs

Classic roast quail

The simplest yet tastiest preparation of quail. 

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Classic roast quail

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Ingredients

 

 

quail

 

 

soft butter

 

 

pepper

 

 

salt

Preparation method

  • Trim the quails and season with salt and pepper.
  • Rub the outside and the inside of the quails with the butter.
  • Roast them in an oven at 230°C for ten to twelve minutes until golden brown.
  • Cover with aluminium foil and rest for five minutes.

Serving suggestions

  • Serve as a main dish with thick-cut chips and red cabbage salad.
  • Serve as a main dish with a lentil salad.
  • Serve with components of oxheart cabbage, red cabbage, potato, lentils, Brussels sprouts, apples, nuts, mushrooms, or leeks.

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