Grilled Stuffed Quail With Kicked-Up Lentil Salade Au Lardon
By á-174942
Ingredients
- 8 boneless quail - (abt 4 oz ea)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 6 ounces goat cheese
- 4 ounces prosciutto chopped
- 1 teaspoon minced fresh rosemary
- 1 tablespoon Emeril's Essence see * Note
- Kicked Up Lentil Salade au Lardon (see recipe)
- Fried leeks for garnish
Details
Servings 4
Preparation
Step 1
* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.
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 mixture and season on both sides with Essence. Place in a baking dish and bake in the oven for 12 to 15 minutes. You can also saute the quails in a pan for 3 to 4 minutes 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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