Lentil Button Salad with Gef. Quail – Part 2

For the dumplings, sift the flour into a large enough bowl. Lightly beat the eggs, salt and spices to the flour form. Beat everything to a smooth dough and form with the Knöpflehobel in portions in boiling salted water. As soon as the dumplings rise to the surface, remove them with a slotted spoon and marinate them in 2/3 of the salad sauce.

Cut the quails in half on the sides of the breast, remove the breastbone and all the bones except those of the legs. Cut a pocket in the breast, fill it with pieces of foie gras and half of the sage leaves.

Wrap the quail halves lengthwise with bacon and wrap in the drained pork netting, topped with the remaining sage leaves.

Heat olive and safflower oil, roast the quails with the garlic and rosemary all around for 10 to 12 minutes, season with salt and season with pepper. Then dust the onions with paprika powder and flour and roast in the remaining hot fat until golden.

To serve, place dandelion or frisÂes lettuce on plates in a star shape, drizzle with remaining salad dressing and shape lentils in the center. Cut quail rolls diagonally into 5 slices each, separate legs and place on top. Spread with olive jus, sprinkle with marinated knöpfle. Finally, sprinkle Parmesan cheese and onions on top.

Our tip: Use bacon with a fine, smoky note!

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