Serves4
- Active time:15 min
- Start to finish:1 3/4 hr
November 2008
Sautéed quail is the perfect dish to transition from summer to fall. It is hearty yet not too heavy for a warm Indian-summer evening. The birds are seasoned with a flavorful coriander and fennel rub, then simply sautéed and served on a bed of greens with huckleberries. In late fall, I also add thick slices of Fuyu persimmons. Their pumpkin-colored flesh adds a splash of color, and their sweetness is the ideal counterpoint to the richness of the game birds.
-
1
tablespoon
fennel seeds
-
1
tablespoon
coriander seeds
-
1
tablespoon
kosher salt
-
8
(4- to 6-oz) semiboneless quail
-
3
tablespoons
olive oil, divided
-
1
tablespoon
extra-virgin olive oil
-
1
teaspoon
fresh lemon juice
-
5
oz
mixed greens such as mesclun (8 cups)
-
Sea salt to taste
-
1/2
cup
huckleberries or wild blueberries (fresh or thawed frozen)
-
Toast seeds in a small dry heavy skillet over high heat, stirring constantly, until deep golden brown, 2 to 3 minutes. Transfer to a bowl to cool, then finely grind in grinder. Shake mixture in a fine-mesh sieve over a bowl, discarding solids. Mix spice powder with kosher salt and 2 tsp pepper.
-
Pat quail dry and rub all over with spice mixture. Let stand at room temperature 1 hour.
-
Heat 1 1/2 Tbsp olive oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook 4 quail, turning once, until golden brown and juices are rosy, 8 to 14 minutes total. Transfer to a platter and keep warm, covered. Cook remaining 4 quail with remaining 1 1/2 Tbsp olive oil in same manner.
-
Whisk together extra-virgin olive oil and lemon juice in a large bowl and toss with greens and sea salt to taste. Divide among 4 plates and top with quail, then sprinkle with berries.
Cooks’ note: If using thawed frozen berries, drain and pat dry.
