Fried Quail on Belugal Lentil Salad in Balsamic Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 quail (s)
- 4 quail egg (s)
- 10 cl balsamic vinegar
- 1 tablespoon honey
- 80 ml jus, (poultry jus)
- 200 g lentils, (belua lentils, black lentils)
- 1 bunch chives
- 5 tablespoon oil
- 3 tablespoon white vinegar, approx.
- 1 tablespoon mustard
- 3 drops oil, (truffle oil)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Release the quail breast and legs. Fry them later in the pan, cook them and let them rest a little longer. Season with salt and pepper.
- Pour honey into the pan, deglaze with balsamic vinegar and fill up with jus. If necessary, let it boil down a little.
- Cook the lentils according to the instructions on the package, pour them into a sieve and cool with cold water.
- Cut the chives into small pieces. Make a vinaigrette from vinegar, mustard, salt, pepper, truffle oil and oil. Marinate the lentils with it and add the chives.
- Cut the eggs with a saw knife, open them and fry them in a pan to make fried eggs.
- Serving:
- First place the lentils on the plate, garnish with a little lettuce, spread the poultry on top, pour the gravy and place the fried egg on top.
- Good Appetite!
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