A Quail Salad With Polenta, Rocket and Mushrooms Recipe at MyDish

A Quail Salad With Polenta, Rocket and Mushrooms

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Method

  • Cut out the backbone of the quail and then slam the heel of your hand down to break the breastbone and flatten.
  • Peel and chop the garlic finely, juice the lemons and mix with the garlic, salt and pepper and the 4 tablespoons of olive oil.
  • Marinate the quail in this marinade for 2 hours at room temperature or overnight in the refrigerator.
  • Make the polenta according to the instructions on the packet, but using only 2 thirds of the specified amount of liquid.
  • As it thickens in the pan add the Parmesan cheese, the grated nutmeg and season to taste.
  • Stir in the cream, pour into an oiled Swiss roll tin (jelly roll tin), leave it to cool and set.
  • Wash and dry the arugula, peel the mushrooms and take off the stems.
  • Make the Gremolata.
  • Make the dressing,
  • Mix the balsamic vinegar and olive oil, season to taste.
  • Cut the polenta into triangles, 3 per serving.
  • Pre-heat the grill (broiler) and a ridged grill pan.
  • Grill the mushrooms, giving them 3 minutes on the white side and one minute on the black. Transfer to a dish sprinkle over 2 tablespoons of the gremolata and a little drizzle of the extra virgin olive oil.
  • Over a medium heat cook the quail on the ridged grill pan for 4 minutes each side.
  • Remove and allow to rest in a warm place for 10 minutes.
  • In a frying pan saute the polenta in the olive oil.
  • Toss the rocket/arugula in the vinaigrette to coat each leaf and mound in the center of 4 dinner plates, arrange the polenta around, slice the mushrooms and scatter around, put the quail on top of the arugula, sprinkle with the remaining gremolata and drizzle over a little olive oil.
  • Serve at once.

    • Tips

    • Gremolata
      Gremolata (or gremolada) is a chopped herb condiment typically made of garlic, parsley, and lemon peel. It is a traditional accompaniment to the Italian braised veal shank dish, "Ossobuco alla Milanese". Although it is a common accompaniment to veal, the citrus element in gremolata makes it an appropriate addition to seafood dishes.
      Whip this up at the last minute to transform a piece of grilled fish, chicken or meat, or stir it into plain risotto, spaghetti with olive oil, couscous, buttered new potatoes, broad beans, or anything else that needs a bit of zing.

      1 Tablespoon Garlic, Finely chopped
      2 Tablespoons Lemon Zest, chopped
      1 1/2 Teaspoons Flat Leaf Parsley, chopped

      Mix Together well and use at once

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    Ingredients

    • 4 Whole Quail
    • 7 ounces Wild Rocket/Arugula
    • 4 tablespoons Gremolata
    • 4 Large Flat Field Mushrooms
    • ¼ pint Extra Virgin Olive Oil
    • To Taste Salt and Freshly Ground Black Pepper
    • FOR THE MARINADE:
    • 1 Clove garlic
    • 2 Medium Lemons
    • 4 tablespoons olive oil
    • FOR THE POLENTA:
    • 5 ounces Instant/Quick Cook Polenta
    • 1 ounce Freshly Grated Parmesan Cheese
    • ¼ teaspoon Freshly Grated Nutmeg
    • 3 ½ Fluid ounces Double Cream
    • 8 tablespoons olive oil
    • FOR THE VINAIGRETTE:
    • 1 tablespoon Balsamic Vinegar
    • 4 tablespoons Extra Virgin Olive Oil

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