Crapaudine quail, red onions and burnt garlic
Ingredients for 6 people
6 quails
6 red onions
3 heads of garlic
olive oil
Flower of salt
Lemon
The stages
Cut quails in half and open on the back.
Seize them skin side down for 10', turn them over and seize them for 10', turn them over again and seize them for 10'.
At the same time, cut the onions and garlic in half.
Place them on the plancha, flesh side down, without oil, for 30'.
Serve, sprinkling the quails with fleur de sel and leaving the garlic and onion on the side.
Serve with old-fashioned mustard mixed with olive oil and lemon juice.
Chef Sébastien Zozaya's tip: replace the quails with pigeons.
