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  • Grilled Stuffed Quail With Kicked Up Lentil Salade Au Lardon

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    Ingredients

    • 8 x boneless quail - (abt 4 ounce ea)
    • 1/4 c. extra-virgin extra virgin olive oil
    • 2 Tbsp. lemon juice
    • 6 ounce goat cheese
    • 4 ounce prosciutto minced
    • 1 tsp chopped fresh rosemary
    • 1 Tbsp. Emeril's Essence see * Note Kicked Up Lentil Salade au Lardon (see recipe) Fried leeks for garnish

    Directions

    1. Preheat oven to 400 degrees.
    2. Place the quail in a baking dish and toss with the oil and lemon juice.
    3. Combine the goat cheese, prosciutto and thyme in a bowl, and mix well. Stuff each quail with some of the cheese mix and season on both sides with Essence. Place in a baking dish and bake in the oven for 12 to 15 min. You can also saute/fry the quails in a pan for 3 to 4 min per side and then finish cooking in the oven.
    4. Remove from the oven. Place 2 quail on top of each serving of Kicked Up Lentil Salade au Lardon, garnish with fried leeks, and serve immediately.
    5. This recipe yields 4 servings.

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