Pan‑fried Quail on Spinach Bed

Ingredients

• 8 quails (with liver)
• 4 Tbsp breadcrumbs
• 2 Eggs
• 1 bunch parsley
• 80 g Butter
• 4 shallots
• 2 Garlic cloves
• 12 juniper berries
• 1 handful white grapes
• 0.5 l red wine
• 125 ml meat broth (from the bottle)
• Salt
• Pepper
• allspice
• 800 g spinach
• 4 tbsp olive oil
• 2 large red‑skinned potatoes
• oil for frying

Instructions

1. 1.

   Remove quails, wash, pat dry. Clean and roughly chop liver. Mix with breadcrumbs, eggs, spices and chopped parsley; blend into a smooth farce with an immersion blender. Salt and pepper the quails inside and out, fill with farce, tie in kitchen twine. In a large roasting pan heat half the butter. Peel and finely chop shallots and garlic; sauté in butter. Add quails, brown all sides, then roast at 225 °C for 15 minutes, basting frequently with cooking juices.

2. 2.

   Meanwhile wash spinach thoroughly, discard stems, rinse, dry. Heat olive oil in a large pot, add spinach, stir until wilted, season with salt and pepper, cook 5–8 minutes until liquid evaporates.

3. 3.

   Crush juniper berries with a knife; add to quail fond 5 minutes before finishing. Remove quails, keep warm at 80 °C. Wash grapes, halve and core. Reduce pan juices with wine into a syrupy consistency, add broth, reheat, then stir in grapes. Fold in remaining cold butter in small cubes.

4. 4.

   Wash potatoes, slice thinly, rinse under cold water, dry. Heat frying oil in a pot until bubbles form around a spoon handle.

5. 5.

   Fry potato slices in batches to golden‑brown, drain on paper towels, season lightly. Plate quails with sauce, spinach and chips, serve hot.