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Crayfish & Poached Quail Eggs Salad & Truffle Recipe - Cooking Index

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Crayfish & Poached Quail Eggs Salad & Truffle

Cuisine: Cajun
Type: Fish, Shellfish
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

  Vinaigrette
1/4 oz 7.1gTruffles
1 oz 28gVinegar - red wine
3 oz 85gOil - peanut
1 oz 28gShallots - finely chopped
1   Dill - chopped
  Salt - (to taste)
  Pepper - (to taste)
  Court Bouillon
1   Water
8 oz 227gCarrots
8 oz 227gCelery
1/2   Leek
2   Garlic - cloves
8 oz 227gOnion
10   Peppercorns
2   Bay leaves
  Salt - (to taste)
  Pepper - (to taste)
  Salad:
1   Court bouillon
16   Crayfish
8   Eggs - quail
1   Endive - Belgian, head
1   Chicory - red, head
  Vinaigrette dressing

Recipe Instructions

Vinaigrette: Put the truffles, shallots, dill, salt and pepper in a bowl.

While whisking, add vinegar. Continue whisking and add oil to taste.

Court Bouillon: Coarsely chop all the vegetables. Place all ingredients in a pot and cover with water. Cook over medium heat for 20 - - 30 minutes. Strain.

Salad: In boiling water with a touch of vinegar, poach the quail eggs until soft. Place them in a bowl with ice water to cool. Arrange the endive and red chicory on a plate. Decorate with quail eggs and crayfish tails.

Serve with vinaigrette on the side.

Source:
Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner Albrecht, The French Room :

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