Aussteiger Silvaner 2012 trocken

Ingredients

• 8 piecesQuail breast fillets
• 150 gBeluga lentils
• 350 mlPoultry stock
• 1 pieceShallot
• 1 pieceCarrot
• 1 stalkCelery stalk
• 40 gButter
• 2 tbspOlive oil
• 2 sprigsFresh rosemary
• 3 sprigsFresh thyme
• 1 pinchSalt and black pepper

Preparation

1. 1Finely and evenly dice the shallot, carrot, and celery stalk.
2. 2Melt one tablespoon of butter in a small saucepan and sauté the vegetables until translucent.
3. 3Add the Beluga lentils, sauté briefly, and pour in the poultry stock.
4. 4Add one sprig of rosemary and two sprigs of thyme to the lentils and simmer covered for about 20 to 25 minutes until al dente.
5. 5Pat the quail breast fillets dry and gently season both sides with salt and pepper.
6. 6Heat olive oil in a pan and sear the quail breasts skin-side down for 2 minutes until crispy.
7. 7Turn the breast fillets over, add the remaining butter and the leftover herb sprigs to the pan, and let the meat finish cooking on reduced heat for about 1 to 2 minutes.
8. 8Remove the herbs from the lentils, enrich the lentils with a little cold butter, and season to taste with salt and pepper.
9. 9Arrange the herb and lentil vegetables on preheated plates and place the pan-seared quail breasts on top.