A Quail Salad With Polenta Rocket and Mushrooms
From astrochef 15 years ago
- 30 minutes to make
- Serves 4
A Wonderful Italian Motivated Dinner Party Dish Made With Sweet Plump Quail, This Was Such A Great Hit In Palm Springs That One Of The Guests Requested The Recipe So He Could Have It Appear In The Restaurant That Bears His Name.
Ingredients
- 4 Whole quail shopping list
- 7 Ounces Wild rocket/arugula shopping list
- 4 Tablespoons Gremolata shopping list
- 4 Large Flat Field mushrooms shopping list
- ¼ Pint extra virgin olive oil shopping list
- salt and Freshly ground black pepper, to taste shopping list
- For the Marinade: shopping list
- 1 clove Garlic shopping list
- 2 Medium lemons shopping list
- 4 Tablespoons olive oil shopping list
- For the Polenta: shopping list
- 5 Ounces Instant polenta shopping list
- 1 Ounce Freshly Grated parmesan cheese shopping list
- ¼ teaspoon nutmeg, grated shopping list
- 3 ½ Fluid Ounces double cream shopping list
- 8 Tablespoons olive oil shopping list
- For the Vinaigrette: shopping list
- 1 Tablespoon balsamic vinegar shopping list
- 4 Tablespoons extra virgin olive oil shopping list
How to make it
- Cut out the backbone of the quail and then slam the heel of your hand down to break the breastbone and flatten.
- Peel and chop the garlic finely, juice the lemons and mix with the garlic, salt and pepper and the 4 tablespoons of olive oil.
- Marinate the quail in this marinade for 2 hours at room temperature or overnight in the refrigerator.
- Make the polenta according to the instructions on the packet, but using only 2 thirds of the specified amount of liquid.
- As it thickens in the pan add the parmesan cheese, the grated nutmeg and season to taste.
- Stir in the cream, pour into an oiled swiss roll tin (jelly roll tin), leave it to cool and set.
- Wash and dry the arugula, peel the mushrooms and take off the stems.
- Make the Gremolata.
- Make the dressing;
- Mix the balsamic vinegar and olive oil, season to taste.
- Cut the polenta into triangles, 3 per serving.
- Pre-heat the grill (broiler) and a ridged grill pan.
- Grill the mushrooms, giving them 3 minutes on the white side and one minute on the black. Transfer to a dish sprinkle over 2 tablespoons of the gremolata and a little drizzle of the extra virgin olive oil.
- Over a medium heat cook the quail on the ridged grill pan for 4 minutes each side.
- Remove and allow to rest in a warm place for 10 minutes.
- In a frying pan saute the polenta in the olive oil.
- Toss the rocket/arugula in the vinaigrette to coat each leaf and mound in the center of 4 dinner plates, arrange the polenta around, slice the mushrooms and scatter around, put the quail on top of the arugula, sprinkle with the remaining gremolata and drizzle over a little olive oil.
- Serve at once.
People Who Like This Dish 2
- elgab89 Toronto, CA
- lunasea Orlando, FL
- jimrug1 Peoria, IL
- astrochef London, GB
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The Rating
Reviewed by 3 people-
What a classy, luscious dish with a five star presentation. I love everything about it. Thanks so much for sharing! :) Vickie
lunasea
in Orlando loved it
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So decadent! This deserves a 10!
elgab89
in Toronto loved it
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All I can say is YUM!!!!!! I like everything about this recipe.... High 5
jimrug1
in Peoria loved it
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