Roasted quail with salad of spinach
Ingredients
Features
Description
Cut each Quail Ridge to «reveal» the carcass. Push the back, flattened and cut off the legs of the carcass. Cut the breast in half. Rinse with cold water and the carcass thoroughly dry.
Heat a frying pan over high heat. Fry the quail for about 5 minutes on each side (their meat is tastier when it is still slightly pink inside).
Prepare the sauce. Fry the bacon in a skillet until golden brown. Add the butter, mustard and garlic, hold on the fire for a minute and then splash a little boiling water, pour the lemon juice, salt and pepper.
Arrange spinach on four plates, top with quail and pour the warm sauce. Serve immediately on the table.
Translated by site: wday.ru
