Description

Stuffed quail with a sauce of lentils and mushrooms
Suggest you to come and enjoy an amazing dish of stuffed quail with black lentils and an incredible sauce.

Ingredients

  • Olive oil

    30 ml

  • Rosemary

    10 g

  • Garlic

    3 tooth

  • Balsamic

    20 ml

  • Quail

    3 piece

  • Dried apricots

    20 piece

  • Mushrooms

    10 piece

  • Lentils

    150 g

  • Cream

    80 ml

Cooking

step-0
I would like to start this recipe with a little poetry! :) There's a time and there is a measure: For cigarettes - tobacco, matches - sulphur, For the lust - girl, To saturate the beans. And the marinade for the quail: combine olive oil, balsamic vinegar, fresh rosemary and grated garlic.
step-1
Put in the marinade quail and put into the fridge. The more they marinate, the more tender and spicier meat.
step-2
Our products for preparing the filling and sauce: mushrooms, black lentils, which became for me the taste of discovery, and dried apricots.
step-3
For the sauce, fry the mushrooms a few minutes until Golden brown.
step-4
Rinse the lentils, pour into a pot, fill with water in the ratio 1:2 and cook for 15 minutes until soft.
step-5
Dried apricots cut into slices, add the grated garlic cloves and saute with the cream.
step-6
Add 2/3 of the lentils and saute until evaporated cream.
step-7
This mixture to stuff the quails and send in a preheated 180 degree oven for 30 minutes, then turn the quail to the other side and bake for another 20 minutes.
step-8
While preparing quail, we make sauce. In a blender put the mushrooms, the remaining lentils, add the cream and whisk until smooth. Serve the sauce in portion of saucers to put it nicely, you can use a pastry bag.
step-9
And this sauce can be served as a separate dish on a slice of grain bread, garnished with arugula and almond nut.
step-10
Get our quails, put on a dish and serve with sauce.
Comments and reviews

Leave a comment or a recipe review

Leave comments can only registered users.

Register, or Login if you are already registered.