Roast Quail with a Salad of Quails’ Eggs and Crayfish Tails


Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About


  • 2 X 150 g/5 oz oven-ready quails
  • 1 small carrot, finely sliced
  • 1 shallot, finely sliced
  • 8 quails’ eggs
  • 1 dessertsp oil
  • 50 g/2 oz unsalted butter
  • 85 ml/3 fl oz fish stock
  • 50 ml/2 fl oz dry sherry
  • 20 crayfish
  • 1 dessertsp double cream
  • Lettuce leaves (e.g. frizzy, corn salad, radicchio, red oak leaf)
  • 2 tbsp vinaigrette
  • 1 dessertsp chopped chives


    Preheat the oven to 230°C/450°F/Gas Mark 8.

    Poach the quails’ eggs for 3 minutes and refresh in cold water when cooked.

    Roast the quails in the oil and about 15 g/½ oz of the butter for 10 minutes in the hot oven – 3 minutes on each leg and 4 minutes on their backs. When cooked, remove them from the pan and allow them to rest and cool.

    Remove the intestinal tract from the crayfish by pinching the middle section of the tail between your thumb and forefinger, then twist and pull. Discard the fat from the pan, add the fish stock and dry sherry and bring to the boil. When boiling, plunge in the crayfish and cover with a lid. Cook the crayfish for 3 minutes in the liquid and then remove them and drain. Add the carrot and shallot to the liquid and continue boiling until it is syrupy. Meanwhile, remove the tail meat from the crayfish (save the shells as they are very good in a sauce or soup). Remove the legs and breasts from the quails.