Quail with Organic Buckwheat and Carrot Puree
Main Dishes | Estonian cuisine
⏳ Time
1 hour + 2 hours
🥕 Ingredients
12
🍽️ Servings
5
Description
Quail with Organic Buckwheat and Carrot Puree
Ingredients
- Quail Egg - 3 pieces
- Buckwheat Groats - 3 cups
- Turnips - 2 pieces
- Water - 17 fl oz
- Ocean salt - 1.2 oz
- Meyer Lemon Juice - 0 fl oz
- Garlic - 2 cloves
- Parsley - 0.4 oz
- Bay leaf - 2 pieces
- Green peppercorns - 5 pieces
- Sugar - 1.8 oz
- Thyme - 0.4 oz
Step by Step guide
Step 1
Mix the marinade ingredients (water, sea salt, lemon juice, garlic, parsley, bay leaves, black peppercorns, sugar, thyme), bring to a boil, and let cool.
Step 2
Wash the quails and cut them in half along the spine. Place the quails in the marinade for 2–3 hours.
Step 3
Heat a skillet to high temperature and fry the quail bodies until golden brown. Then bake the meat in the oven at 356°F for 5–8 minutes. Boil the 2 carrots, make a puree, and add salt and sugar to taste.
Step 4
Cook the buckwheat.
Step 5
For serving, take three parts of cooked buckwheat and one part of carrot puree, place them on a plate, and top with the fried quail.
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