GRILLED QUAIL w’ TARTARE SAUCE

What better way to christen this Gozney than with one of Matty Matheson's recipes.

5 quails

10% brine
½ bunch parsley, finely chopped
½ bunch tarragon, finely chopped
½ bunch basil, finely chopped
½ bunch mint, finely chopped
½ bunch cilantro, finely chopped
½ bunch chervil, finely chopped
2 tablespoons peeled and minced garlic
1 shallot, peeled and minced
Olive oil
Zest and juice of 1 orange
Zest and juice of 1 lemon 3 mandarin oranges, halved

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FOR THE TARTARE SAUCE:

2 quail eggs (Clarence Court)
1 stalk celery, diced
1 shallot, peeled and diced
8 cornichons, diced
2 green onions, thinly sliced
240G mayonnaise
½ tablespoon chopped tarragon
½ tablespoon chopped chervil
½ tablespoon chopped parsley
Zest and juice of 1 orange
Zest and juice of 1 lemon

1. Cut each quail in half using kitchen scissors and brine them for 24 hours.

2. To make the herb marinade, combine parsley, tarragon, basil, mint, cilantro,
   chervil, garlic, and shallot in a bowl. Cover with oil and add the zest and juice of both
   an orange and a lemon.

3. Coat the quails in the marinade, lay them flat on a baking sheet, and refrigerate for
   1 hour. Remove them from the fridge 30 minutes before grilling.

4. Grill the quails on a hot grill, skin-side down first. Let them get some color before
   flipping. Cook for about 3 minutes per side until medium. While grilling the quail, grill
   halved oranges cut-side down until charred and juicy.

5. Let the quail rest for a few minutes before serving. Dip in the grilled orange juice
   and a generous spoonful of tartar sauce.

6. Boil eggs for 4 minutes, then cool them in an ice bath. Peel.

7. Dice celery, shallot, cornichons, and green onions into a bowl. Remove and
   quarter the eggs, then add them in.

8. Stir in enough mayonnaise to bind everything together. Add chopped herbs, the
   zest and juice of an orange and lemon, and season with salt and pepper.