•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Quail Fillet Rolls with Onion Garnish Recipe
I offer you a recipe for fragrant and juicy rolls of quail fillet. How much of that fillet is there? That's enough. How do I get it? Come on in, I'll tell you. As a result, you will get a wonderful quail without a single bone, which will be convenient and pleasant to eat!
Cook Time 50 minutes
Servings
Ingredients
Preparation of quail:
Rolls:
Onion garnish:
Cook Time 50 minutes
Servings
Ingredients
Preparation of quail:
Rolls:
Onion garnish:
Instructions
  1. To make quails juicy, they need to be soaked in 6% salt solution for 15 minutes. Dissolve 60 g of salt in 1 liter of water. We lower the quails there, if they float up, put a plate on top and leave for 15 minutes.
    To make quails juicy, they need to be soaked in 6% salt solution for 15 minutes. Dissolve 60 g of salt in 1 liter of water. We lower the quails there, if they float up, put a plate on top and leave for 15 minutes.
  2. While the quails are soaked, prepare the filling. Add thyme leaves to 80 g of softened butter.
    While the quails are soaked, prepare the filling. Add thyme leaves to 80 g of softened butter.
  3. Mix well.
    Mix well.
  4. We spread it on parchment, conditionally divide it into 4 parts and send it to the freezer. We need to freeze the oil so that when cooking, the oil does not immediately become heated.
    We spread it on parchment, conditionally divide it into 4 parts and send it to the freezer. We need to freeze the oil so that when cooking, the oil does not immediately become heated.
  5. We dry the soaked quails with paper towels.
    We dry the soaked quails with paper towels.
  6. Cut off 2 phalanges of wings and the tips of the legs.
    Cut off 2 phalanges of wings and the tips of the legs.
  7. Cut out the ridge.
    Cut out the ridge.
  8. With a thin knife, we begin to separate the meat from the bone. When we reach the legs and wings, we break them at the joints and leave these bones for now.
    With a thin knife, we begin to separate the meat from the bone. When we reach the legs and wings, we break them at the joints and leave these bones for now.
  9. We get a carcass like this.
    We get a carcass like this.
  10. Cut the meat near the bone and carefully "turning" the leg (or wing), remove the bone.
    Cut the meat near the bone and carefully "turning" the leg (or wing), remove the bone.
  11. We get such a quail carcass absolutely without bones. All the bones, ridges, tips of wings and legs I used for a very cool broth and soup.
    We get such a quail carcass absolutely without bones. All the bones, ridges, tips of wings and legs I used for a very cool broth and soup.
  12. We're going back to the quails. Salt and pepper the resulting fillet. For each fillet, spread a piece of frozen butter with thyme.
    We're going back to the quails. Salt and pepper the resulting fillet. For each fillet, spread a piece of frozen butter with thyme.
  13. Roll it into rolls and stab it with toothpicks.
    Roll it into rolls and stab it with toothpicks.
  14. Leave the quail for 10 minutes to marinate in the refrigerator.
    Leave the quail for 10 minutes to marinate in the refrigerator.
  15. Peel the garlic and cut each clove in half. Preparing rosemary.
    Peel the garlic and cut each clove in half. Preparing rosemary.
  16. In a frying pan, melt 20 g of butter.
    In a frying pan, melt 20 g of butter.
  17. Add garlic and rosemary.
    Add garlic and rosemary.
  18. Fry until Golden and remove.
    Fry until Golden and remove.
  19. In the flavored oil, fry the quails until Golden brown.
    In the flavored oil, fry the quails until Golden brown.
  20. We put our quail rolls in a baking dish and send them to the oven preheated to 200 degrees for 10 minutes.
    We put our quail rolls in a baking dish and send them to the oven preheated to 200 degrees for 10 minutes.
  21. Meanwhile, we prepare the onion side dish. Cut the onion into half rings.
    Meanwhile, we prepare the onion side dish. Cut the onion into half rings.
  22. We send it to the pan where the quails were fried. To prevent the onion from burning, it needs a little salt. But very little, because we will still add soy sauce. Fry until lightly Golden. If the oil that remains from frying quails is not enough, then you can add a little vegetable oil.
    We send it to the pan where the quails were fried. To prevent the onion from burning, it needs a little salt. But very little, because we will still add soy sauce. Fry until lightly Golden. If the oil that remains from frying quails is not enough, then you can add a little vegetable oil.
  23. Add soy sauce and balsamic vinegar to the onion. Simmer for a few minutes until the liquid evaporates.
    Add soy sauce and balsamic vinegar to the onion. Simmer for a few minutes until the liquid evaporates.
  24. Turn off the heat, add honey and mix until the honey dissolves. The side dish is ready!
    Turn off the heat, add honey and mix until the honey dissolves. The side dish is ready!
  25. Like quail!
    Like quail!
  26. You can enjoy it!
    You can enjoy it!
  27. Let's see how well kept the shape of the rolls. And what a thin skin!
    Let's see how well kept the shape of the rolls. And what a thin skin!

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of