Stuffed Quails with Sauce

Ingredients

• 4 quails (ready-to-cook, boneless)
• Salt
• Pepper (freshly ground)
• 1 handful spinach
• 3 shallots
• 1 small apple
• 2 tbsp butter
• 2 tbsp pine nuts
• 2 slices toast bread
• 1 tbsp Lemon Juice
• 4 tbsp Vegetable oil
• 2 carrots
• 0.5 leek
• 250 ml dry white wine
• 4 tbsp chopped herbs (e.g., rosemary, oregano, parsley)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

2. 2.

   Wash the quails, pat them dry, season inside and out with salt and pepper. Wash and spin-dry the spinach. Peel a shallot and an apple, dice both finely, and sauté in 1 tbsp butter. Add the spinach and pine nuts briefly, then let cool. Toast the bread cubes in the remaining butter until golden. Mix the bread with the apple-spinach mixture and season with lemon juice, salt, and pepper. Fill the quails with this mixture, tie them if desired, brush with oil, and place in a greased roasting pan.

3. 3.

   Peel the carrots and cut into long strips. Wash, clean, and slice the leek. Finely chop the remaining shallots. Add all vegetables to the roasting pan and pour over some wine. Roast in the preheated oven for 25–30 minutes, basting the quails occasionally with the pan juices.

4. 4.

   Remove from the oven, stir the herbs into the sauce and taste. Plate the quails with the vegetables and garnish with fresh spinach if desired; serve the stuffed quails with sauce.