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Grilled Stuffed Quail With Kicked Up Lentil Salade Au Lardon
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
- Preheat oven to 400 degrees.
- Place the quail in a baking dish and toss with the oil and lemon juice.
- 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.
- 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.
- This recipe yields 4 servings.
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