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🍽️ Sweet and sour vegetables with quail

375 kcal · 30 min · 4 servings

Ingredients

• 1 carrot
• 1 bulb fennel
• 1 bunch spring onions
• 1 piece radish (approx. 150 g)
• 200 g chanterelles
• 200 g beans
• 4 guinea fowl breast fillets
• salt
• pepper (from the mill)
• 100 ml white wine
• 500 ml poultry broth
• 70 g butter
• 1 tbsp sugar
• 1 tbsp white wine vinegar
• 1 tbsp parsley

Instructions

1. 1. Wash the vegetables thoroughly.
2. 2. Peel the carrots and fennel.
3. 3. Cut the carrots and fennel into thin strips.
4. 4. Cut the spring onions into small pieces.
5. 5. Slice the radish thinly.
6. 6. Divide the chanterelles into smaller pieces if necessary.
7. 7. Bring water to a boil and add salt.
8. 8. Blanch all vegetables, including the beans, one by one briefly in the boiling salted water.
9. 9. Shock the vegetables immediately with cold water to keep them crisp.
10. 10. Peel the garlic.
11. 11. Crush the garlic.
12. 12. Season the quail breasts with salt and pepper.
13. 13. Heat olive oil in a suitable casserole dish.
14. 14. Sear the quail breasts in the hot oil on both sides.
15. 15. Add the garlic to the pan.
16. 16. Cook the garlic briefly.
17. 17. Deglaze the meat with a little white wine.
18. 18. Pour in the poultry broth.
19. 19. Place the lid on the casserole dish.
20. 20. Cook the meat at very low heat for about 10 minutes.
21. 21. Melt 50 grams of butter in a large casserole dish.
22. 22. Wait until the butter foams.
23. 23. Add the sugar to the foaming butter.
24. 24. Add the prepared vegetables to the pan.
25. 25. Toss the pan to turn the vegetables.
26. 26. Add 2 tablespoons of water.
27. 27. Season the vegetables with salt and pepper.
28. 28. Wait until the liquid has almost completely reduced.
29. 29. Add the vinegar.
30. 30. Toss the pan again.
31. 31. Remove the quail breasts from the sauce.
32. 32. Keep the meat warm.
33. 33. Reduce the sauce vigorously.
34. 34. Slice the quail fillets.
35. 35. Pre-warm the plates.
36. 36. Arrange the vegetables on the pre-warmed plates.
37. 37. Place the meat on top of the vegetables.
38. 38. Stir the remaining butter into the sauce.
39. 39. Add the parsley to the sauce.
40. 40. Pour the sauce over the meat.

Nutrition per serving

• kcal: 375
• Protein: 36 g · Fett/Fat: 22 g · Carbs: 9 g