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

Name: Roast Quail with a Salad of Quails’ Eggs and Crayfish Tails
Yield: Serves 4
Ingredients: Lettuce leaves (e.g. frizzy, corn salad, radicchio, red oak leaf); Lettuce leaves (e.g. frizzy, corn salad, radicchio, red oak leaf); Lettuce leaves (e.g. frizzy, corn salad, radicchio, red oak leaf); 2 tbsp vinaigrette; 1 dessertsp chopped chives; sprigs of fresh dill; 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); Lettuce leaves (e.g. frizzy, corn salad, radicchio, red oak leaf); 1 small carrot, finely sliced; 2 X 150 g/5 oz oven-ready quails; 8 quails’ eggs; 1 shallot, finely sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

2 X 150 g/5 oz oven-ready quails
1 small carrot, finely sliced

Main course
Dinner
Gluten-free

Method

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 o