Try this Le Petit Quail recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 220c/425f/Gas 7. 1 Bone the quail - turn upside-down and cut along the backbone. Using a sharp knife, scrape down around the rib cage, and remove the rib cage. Pull out or trim any small bones. 2 Mix together the honey, sherry vinegar, sesame oil, orange juice and a pinch each of ground ginger and paprika in a shallow dish. Add the quail, turn to coat in the marinade and allow to stand for a few minutes. 3 Heat a large griddle pan, shake any excess marinade off the quail and add the quail skin-side down to cook for about four minutes. Turn the quail over and cook for 3-4 minutes, until cooked through. 4 Heat 1 tbsp olive oil in a frying pan, add the shallots and cook gently for a few minutes to soften. Add the chopped parsley, remaining marinade and 3 tbsp wine and simmer to reduce a bit. Season, spoon the shallot sauce onto a plate and sit the quail on top. 5 For the Sabayon: Place the egg yolks in a small pan with 4 tbsp white wine and the chicken stock cube. Heat gently, whisking continuously, and gradually whisk in the creme fraiche, and season. 6 Cook the pasta according to the packet instructions and drain. Break the chicory into leaves. Heat a saute pan, add the chicory leaves, drizzle over 1/2 tbsp olive oil, season and cook for a few minutes, until tender. 7 Heat 1 tbsp olive oil in another saute pan, add the drained mushrooms and chopped basil and saute for a few minutes and season. 8 Place a layer of lasagne in the bottom of a gratin dish and cover with some of the chicory and mushrooms. Spoon on half the sababyon and repeat the layers, ending with a layer of sababyon. Cook in the oven for about 10 minutes or until golden brown. Serve the lasagne in the gratin dish. Per serving: 591 Calories (kcal); 48g Total Fat; (75% calories from fat); 12g Protein; 23g Carbohydrate; 683mg Cholesterol; 89mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9 Fat; 1/2 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (698g) | ||
Recipe Makes: 2 servings | ||
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Calories: 1825 | ||
Calories from Fat: 1134 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 126g | 168 % | |
Saturated Fat 45.6g | 228 % | |
Monounsaturated Fat 54.2g | ||
Polyunsanturated Fat 19.7g | ||
Cholesterol 5150.9mg | 1585 % | |
Sodium 921.9mg | 32 % | |
Potassium 767.9mg | 20 % | |
Total Carbohydrate 89.8g | 26 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 89.7g | ||
Protein 80.3g | 115 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1825
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