Pistachio-Crusted Quail

Recipe Ingredients

1 cup	146g / 5.1oz	Shelled salted pistachios - finely chopped
		= (a blender works best)
2 tablespoons	30ml	Flour
1 teaspoon	5ml	Sea salt
		A big pinch cayenne
1/2 cup	118ml	Milk
1		Egg white
1 teaspoon	5ml	Dry mustard
4 tablespoons	60ml	Extra-virgin olive oil - divided
8		Quails - backbone and
		Breastbone removed, rinsed
1 cup	237ml	Demi-glace
		= (or very rich stock)
1 tablespoon	15ml	Green peppercorns - drained, rinsed,
		And crushed with mortar and pestle

Recipe Instructions

Heat the oven to 400 degrees. Line a large baking sheet with paper towels and set it aside in a warm spot.

Combine the pistachios, flour, salt and cayenne in a shallow dish and mix well. Whisk the milk, egg white and mustard together in a second shallow dish.

Heat 2 tablespoons of oil in each of two large nonstick, ovenproof skillets over medium-low heat. Dip the skin side of each quail into the milk mixture, then lay each into the pistachio mixture to coat, pressing the quail in so that nuts adhere, especially to both sides of the legs. Carefully lay the quail crust-side down into the hot oil and cook for 3 minutes, until lightly browned. Using tongs, carefully turn the quail over.

Transfer the skillets to a hot oven. Roast until juices run clear when the legs are pierced with a skewer, 3 to 5 minutes depending on the size of the quail. (Cook less time if you like pinker quail, longer for well done.)

Carefully remove the quail to the prepared baking sheet and keep warm. Return the skillets to the stove top over medium-high heat and divide the demi-glace and crushed peppercorns between them. Bring to a simmer, stirring.

Spoon a little of the sauce onto each of 4 to 8 serving plates and lay the quail on top. (Pass any remaining sauce on the side.) Serve at once.

This recipe yields 8 appetizer or 4 main course servings.

Each serving: 411 calories; 27 grams protein; 11 grams carbohydrates; 2 grams fiber; 29 grams fat; 6 grams saturated fat; 90 mg. cholesterol; 657 mg. sodium.

Source:
The Los Angeles Times, 02-25-2004

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.