Photo: Anna Pelzer
Roast & marinated quail with warm spring vegetable salad
17 ingredients
20 min + 30 min
Serves 2
openrecipes
This elegant, restaurant-style main course makes the most of seasonal spring vegetables
Estimated Nutrition (whole recipe, rough)
797
Calories
11g
Protein
52g
Fat
72g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Quail | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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)
- 2 tbsp clear honey
- 1 tsp English mustard
- 4 tbsp soy sauce
- 1 tbsp sherry vinegar
- 5 tbsp vegetable oil
- 3 tbsp sesame oil
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes