Roast Quail Stuffed with Herbs

Name: Roast Quail Stuffed with Herbs
Total time: 30 min
Yield: 4
Ingredients: 4 kitchen-ready Quails (about 200 grams); Salt; freshly ground Pepper; 4 fresh Thyme sprigs; 4 Parsley sprigs; 3 tablespoons Olive oil; 1 tablespoon Fennel seed

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Ingredients

for

servings

Ingredients: 4
kitchen-ready Quails (about 200 grams); Salt; freshly ground Pepper; 4
fresh Thyme sprigs; 4
Parsley sprigs; 3 tablespoons
Olive oil; 1 tablespoon
Fennel seed

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Preparation steps

Season the quails with salt and pepper. Stuff the thyme and parsley sprigs into the abdominal cavity of quails and seal the openings with toothpicks.

Heat oil in a ovenproof pan and fry the quails in it until golden brown on all sides. Sprinkle with fennel seeds and roast in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 15 minutes.

Serve the roast quails as desired with radicchio and scallion salad.