Quail with Potatoes

Ingredients

• 600 g Kippeler potatoes (old, firm‑boiling variety)
• 150 g Sour cream
• 4 quails
• 2 tbsp butter
• Salt
• Pepper
• 100 g young spinach
• 3 tbsp white wine vinegar
• 4 tbsp olive oil
• 0.5 tsp mustard seeds
• 0.5 tsp mustard

Instructions

1. 1.

   Peel the potatoes, cut into smaller pieces if needed, and boil in salted water for about 25 minutes. Drain, let them dry, then mix with sour cream and keep warm.

2. 2.

   Remove the quails from their cavity, rinse, pat dry. Season the inside and outside with salt and pepper.

3. 3.

   Heat butter in a large roasting pan. Add the quails and brown all sides, then roast in an oven at 225°C for 15 minutes more, basting frequently with pan juices.

4. 4.

   Meanwhile wash, trim, and shake off excess water from the spinach.

5. 5.

   Whisk together vinegar, olive oil, mustard, and mustard seeds to make a vinaigrette.

6. 6.

   Arrange the potatoes on plates, top each with some spinach, drizzle with the vinaigrette, and place the sliced quails on top.