Heat a medium size frypan over medium high heat and add a splash of olive oil and the butter. Saute´ shallots, garlic and nuts until fragrant.
Grate the zest of the lemon over the breadcrumbs
Add the breadcrumbs to the pan and continue to cook for 2-3 mins, chop 1/2 the coriander, remove the pan from the heat and add the coriander and currants. Season and mix well with a spoon, transfer to a small bowl and set aside
Remove the wing tips and neck from the quails, season the inside with salt and fill each bird with the stuffing mix
Truss each of the quail with butchers twine and place on a cake rack over a solid tray. Season with salt and a drizzle of olive oil and place in a pre-heated oven combi mode 220 degrees for 12 mins
In a large mixing bowl place the remaining coriander and chives, slice the radish and fennel thinly and squeeze over the lemon juice season with salt and set aside
For the pomegranate roll it on the bench to loosen the seeds inside and cut it in half. Working over a mixing bowl use the back of the knife to tap out the seeds and juice into the bowl. Remove and discard any white pith
Add a few seeds to the salad and with the remaining seeds and juice add a generous splash of olive oil to create a dressing. Set aside
Once the quail is cooked remove from the oven and cover with foil and rest for 8-10 mins
Place a mound of the fennel salad in a large serving bowl and remove the twine from the quail, spoon over the pomegranate dressing and serve