QUAIL SAUTEED w/GREENS & HUCKLEBERRIES

By BobD

Ingredients

• 4 SERVINGS
• In late fall,add thick slices of Fuyu persimmons. Their pumpkin-colored flesh adds a splash of color, and their sweetness is the ideal counterpoint to the richness of birds.
• 1 tablespoon fennel seeds
• 1 tablespoon coriander seeds
• 1 tablespoon kosher salt
• 8 (4- to 6-oz) semiboneless quail
• 3 tablespoons olive oil, divided
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• 5 oz mixed greens such as mesclun (8 cups)
• Sea salt to taste
• 1/2 cup huckleberries or wild blueberries (fresh or thawed frozen)
• GARNISH: sliced Fuyu persimmons
• SPECIAL EQUIPMENT: an electric coffee/spice grinder

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Toast seeds in a small dry heavy skillet over high heat, stirring constantly, until deep golden brown, 2 to 3 minutes.

Transfer to a bowl to cool, then finely grind in grinder.

Shake mixture in a fine-mesh sieve over a bowl, discarding solids.

Mix spice powder with kosher salt and 2 tsp pepper.

Pat quail dry and rub all over with spice mixture. Let stand at room temperature 1 hour.

Heat 1 1/2 Tbsp olive oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook 4 quail, turning once, until golden brown and juices are rosy, 8 to 14 minutes total.

Transfer to a platter and keep warm, covered. Cook remaining 4 quail with remaining 1 1/2 Tbsp olive oil in same manner.

Whisk together extra-virgin olive oil and lemon juice in a large bowl and toss with greens and sea salt to taste.

Divide among 4 plates and top with quail, then sprinkle with berries.

COOKS NOTE: If using thawed frozen berries, drain and pat dry.