Gastronomixs

Quail in a salt crust

Creation by Takis Panagakis, Elea restaurant, Rijswijk, the Netherlands.

Quail in a salt crust

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Ingredients

5

 

quails

1500

g

salt

50

g

egg whites

4

sprigs

thyme

1

clove

garlic

5

g

allspice

4

 

bay leaves

2

pieces

mace

Preparation method

  • Blend the salt, egg whites, thyme, garlic, allspice, bay leaves, and mace.
  • Cover the quails with the salt crust and bake in an oven preheated to 180°C for twelve minutes.
  • Rest for 45 minutes, break the salt crust, and serve.

Serving suggestions

  • Serve with components of oxheart cabbage, red cabbage, potato, lentils, Brussels sprouts, apples, nuts, mushrooms, fennel, celeriac, or leeks.
  • As a main dish with components of chicory and potatoes.
  • As a main dish with risotto and grilled butterhead lettuce.

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