Description
Cailles grillées (grilled or fried quail) - recipe of French cuisine, simple, yet elegant dish of quail. Served as an appetizer in hot or cold with fruit or a salad of raw vegetables. For me was new and cutting quail (as proposed by a French recipe) is not along the abdomen and along the spine... Try - it's delicious with the scent of thyme!
Ingredients
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Quail
2 piece
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Soy sauce
2 Tbsp
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Vinegar
1 tsp
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Olive oil
1 tsp
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Thyme
1 Tbsp
Cooking
Quails, pour soy sauce, add vinegar, oil, thyme; massage Well the birds and leave for 20 minutes;
Cut quail along the backbone, flip; In the lower skin to make the incision, insert the legs; the Wings are put into the incisions on the leg;
Skewers to pierce the bird cross, the cross, thereby fixing the meat;
In the grill pan fry birds in the skin;
Place birds in baking dish, pour remaining marinade, zagotoviti in the preheated oven (230 degrees) 10 minutes;
Allow to cool and serve with fruit!
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