Restaurants›Beaujolais Bistro›Pumpkin Seed Crusted Quail, Sauce Gribiche Recipe

Pumpkin Seed Crusted Quail, Sauce Gribiche Recipe

Inspired by Beaujolais Bistro
Time45m
Serves4

Savor the exquisite flavors of our Pumpkin Seed Crusted Quail, perfectly roasted to golden perfection and adorned with a delightful Sauce Gribiche. The nutty crunch of pumpkin seeds complements the tender quail, while the zesty sauce adds a refreshing twist, making each bite a symphony of taste that is both comforting and sophisticated.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pumpkin Seed Crusted Quail

Method

Preparation

1

Prepare the Quail

Preheat your oven to 375°F (190°C). Rinse the quail under cold water and pat dry. Season with salt and black pepper.

2

Make the Pumpkin Seed Coating

In a blender or food processor, pulse the pumpkin seeds until coarsely ground. In a bowl, combine the ground pumpkin seeds and bread crumbs.

3

Coat the Quail

Dip each quail in the beaten egg, then coat with the pumpkin seed and breadcrumb mixture, pressing lightly to adhere.

4

Bake the Quail

Heat olive oil in a skillet over medium heat. Sear the quail for about 3-4 minutes on each side until golden brown. Then transfer to the oven and bake for 15-20 minutes until cooked through.

5

Prepare the Sauce Gribiche

While the quail is baking, chop the hard-boiled eggs, capers, cornichons, and parsley. In a bowl, mix the chopped ingredients with Dijon mustard, white wine vinegar, and olive oil. Season with salt and black pepper to taste.

6

Serve

Once the quail is cooked, remove from the oven and let rest for a few minutes. Serve with the sauce gribiche drizzled over the top.