Crayfish and Poached Quail Eggs Salad and Truffle Vinaigrette

My husband told me he had never tasted so good flavour,crayfish,poached quai eggs salad,and truffle vinaigrette,combined very well.The crayfish inside them,when you eat one,you want to eat another,hope we can share this great recipe together!

40 minutes Prep: 5 minutes Cook: 35 minutes

240 calories per serving view nutrition facts

4 suggest servings

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Ingredients


Vinaigrette
1/4	ounce	truffles
1	ounce	red wine vinegar
3	ounces	peanut oil
1	ounce	shallots	finely chopped
1	bunch	dill weed	finely chopped
1	x	salt	to taste
1	x	black pepper	to taste

Court bouillon
1	gallon	water
8	ounces	carrots
8	ounces	celery
1/2	each	leek
2	cloves	garlic	minced
8	ounces	onion
10	each	peppercorns
2	each	bay leaves
1	x	salt	to taste
1	x	black pepper	to taste

Salad
1	gallon	vegetable stock	or court boullion
16	each	crayfish
8	each	quail eggs
1	head	belgian endive
1	head	chicory	red

Directions

Vinaigrette:

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

While whisking, add vinegar.

2. Continue whisking and add oil to taste.

Court Bouillon:

1. Coarsely chop all the vegetables.

2. Place all ingredients in a pot and cover with water.

3. Cook over medium heat for 20 - 30 minutes.

Strain.

Salad:

1. In boiling water with a touch of vinegar, poach the quail eggs until soft.

2. Place them in a bowl with ice water to cool. Arrange the endive and red chicory on a plate.

3. Decorate with quail eggs and crayfish tails.

Serve with vinaigrette on the side.

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Nutrition Facts

Serving Size 249g

Amount per Serving

Calories 240 78% of calories from fat

	% Daily Value*
Total Fat 21.0g	32%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 71mg	3%
Total Carbohydrate 13.0g	4%
Dietary Fiber 6.0g	23%
Sugars 3.0g
Protein 3.0g	6%

Vitamin A	160%		Vitamin C	25%
Calcium	10%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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