PREPARATION

Preheat the oven to 180°C.
Marinate the quail bolts at least 2 hours in some olive oil, honey, salt, pepper and soy sauce. Put the screws on the baking sheet and place them for 15 minutes in
the oven.

Cut the champignons into thick slices and julienne the shallot. Bake them together in butter and season with salt and pepper. Sprinkle shredded at the end of the baking parsley.

Serve the quail with grilled potato slices, green salad topped with elderflower vinegar and roasted mushrooms. Finally, I have everything on a plate sprinkled with white sesame seeds and drizzled with balsamic cream drops (optional).

The combination of flavors is incredibly tempting and delicious. Highly recommended for family celebrations.

The quail bolts and potatoes I’ve done in two separate baking trays but baked together. The bolts I have taken from the oven 5 minutes earlier and left potatoes about 5 minutes under the grill.