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Crayfish and Poached Quail Eggs Salad and Truffle Vinaigrette Recipe
Serves 4
Ingredients: Vinaigrette:
1/4 oz truffles
1 bunch dill, chopped
1 oz vinegar, red wine
3 oz oil, peanut
Salt (to taste)
Pepper (to taste)
1 oz shallots, finely chopped
Court Bouillon:
1 ga water
8 oz onion
8 oz carrots
10 peppercorns
8 oz celery
2 bay leaves
1/2 leek
2 garlic, cloves
Salt (to taste)
Pepper (to taste)
Salad:
1 ga court bouillon
1 endive, belgian, head
16 crayfish
1 chicory, red, head
8 eggs, quail
Vinaigrette dressing
Instructions: Vinaigrette:
1. Put the truffles, shallots, dill, salt and pepper in a bowl.
2. While whisking, add vinegar.
3. Continue whisking and add oil to taste.
Court Bouillon:
4. Coarsely chop all the vegetables.
5. Place all ingredients in a pot and cover with water.
6. Cook over medium heat for 20 - 30 minutes.
7. Strain.
Salad:
8. In boiling water with a touch of vinegar, poach the quail eggs until soft.
9. Place them in a bowl with ice water to cool.
10. Arrange the endive and red chicory on a plate.
11. Decorate with quail eggs and crayfish tails.
12. Serve with vinaigrette on the side.
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