Roast & marinated quail with warm spring vegetable salad
2 oven-ready quails (See tip at end of recipe)
1 tbsp olive oil
small knob of butter
10-12 asparagus spears
2 handfuls salad leaves (I use frisée)
For the marinade and dressing
2 tbsp clear honey
1 tsp English mustard
4 tbsp soy sauce
1 tbsp sherry vinegar
5 tbsp vegetable oil
3 tbsp sesame oil
For the potato salad
2 tbsp crème fraîche
2 tbsp mascarpone
1 tbsp white wine vinegar
2 spring onions, finely sliced
1 tbsp olive oil
300g new potatoes, cooked, then peeled and halved
Prep:20 minsCook:30 mins
Heat oven to 200C/180C fan/gas 6.
Mix the marinade ingredients in a shallow
bowl and set aside. Season the quail
inside and out with salt and pepper. Heat
the oil in an ovenproof frying pan, then
brown the quail well on all sides. Add the
butter and baste the quail. Then pop into
the oven for 10 mins. Leave the quail to rest for a few
mins until just cool enough to handle.
Using a large serrated knife, carefully
halve each quail straight down the
middle, then submerge in the marinade
and leave to rest while you make the
rest of the dish.
For the potato salad, mix the crème
fraîche, mascarpone, vinegar and spring
onions with some salt and pepper. Set
aside. Heat the oil in a frying pan and
sizzle the potatoes for about 5-10 mins,
tossing occasionally until golden.
Tip the hot potatoes into a bowl and
fold through the crème fraîche mixture
to bind and dress them. Set aside.
Snap the tough ends off the asparagus,
peel the stalks, then cut each spear in
half at an angle. Bring a large pan of
salted water to the boil.
Cook the asparagus in the boiling water
for 2 mins until tender but retaining a
slight crunch. Drain well. Place in a small
bowl and, while still steaming hot, spoon
over and toss through a couple tbsp of
the marinade. You are now ready to serve.
Spoon half the potato salad into
the centre of a large dinner plate. Lift the quail from the marinade
and lay 2 halves, breasts facing
inwards, on top of the potato
salad. Scatter the leaves evenly
around the edge of the plate. Tuck the asparagus spears in
a circular fashion among the salad
leaves with the tips pointing out. Coat the quail and drizzle the
leaves with a little more of the
marinade, then serve.