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.