Abenheim Klausenberg Chardonnay im Eichenfaß gereift trocken -Lagenwein-

Ingredients

• 8 piecesQuail breasts with skin
• 200 gBeluga lentils
• 100 gWild mushrooms (e.g., button mushrooms or porcini)
• 1 pieceShallot
• 400 mlChicken stock
• 50 gDiced bacon
• 0,5 pieceApple (firm)
• 2 tbspWhite balsamic vinegar
• 3 tbspOlive oil
• 20 gButter
• 2 sprigsThyme
• 1 pinchSalt and pepper

Preparation

1. 1Rinse the Beluga lentils in a sieve and cook in the chicken stock over medium heat for about 20 minutes until al dente.
2. 2Finely dice the shallot and the mushrooms. Sauté in a pan with a little butter until translucent and the liquid has evaporated, then season with salt and pepper.
3. 3Carefully cut a small pocket into the side of each quail breast. Stuff with the mushroom mixture and secure the opening with a toothpick if necessary.
4. 4Core and finely dice the half apple. Render the diced bacon in a small pan until crispy.
5. 5Drain the cooked lentils and toss while still warm with the diced apple, bacon, white balsamic vinegar, and olive oil. Season to taste with salt and pepper.
6. 6Heat a pan with some olive oil and the thyme sprigs. Sear the quail breasts on the skin side for about 3 minutes until golden brown.
7. 7Turn the breasts, add the remaining butter, and let them finish cooking for another 2 minutes over reduced heat.
8. 8Arrange the lentil salad in the center of the plates and place two stuffed quail breasts on top of each serving.