Roland Trettls: marinated quail with egg mushrooms in peach decoction

Name: Roland Trettls: marinated quail with egg mushrooms in peach decoction
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Bos!s meets quail – and so it happens that top chef and team member Roland Trettl makes a sensational dish with the ingenious STAY SPICED ! Curry mixture and the delicate poultry makes. A pleasure highlight that you absolutely have to try!

ingredients

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preparation

Preheat the oven to 190° top heat

Disassemble the quails and set aside.

Heat the olive oil in a saucepan, cut the red onions into fine strips and sauté until they are translucent, then add the butter and let it melt. Deglaze with white wine and soy sauce, cut the peaches into slices and add unpeeled to the decoction, mix briefly and remove the pot from the stovetop.

Put the mazola in a bowl with which Bos!s spice mixture and the salt a
Mix the marinade – massage the quail well with it. Then you put them in the peach decoction and place the pot without lid and at medium height for 25
min in the preheated oven.

Meanwhile, heat the mazola in a pan and fry the egg mushrooms (chanterelles) briefly with a pinch of salt. Butter, parsley leaves and the
Add Bos!'s spice mixture and sauté for a few minutes. Then you put them to the quails in the pot and straighten them.

We wish you a good appetite!

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