Crayfish & Poached Quail Eggs Salad & 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!
Yield
4 servingsPrep
5 minCook
35 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Vinaigrette | |||
| ¼ | 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
|
|
| ½ | each |
leeks
|
*
|
| 2 | cloves |
garlic
minced |
|
| 8 | ounces |
onions
|
|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Vinaigrette | |||
| 7.2 | ml/g |
truffles
|
* |
| 28.9 | ml/g |
red wine vinegar
|
|
| 86.7 | ml/g |
peanut oil
|
|
| 28.9 | ml/g |
shallots
finely chopped |
|
| 1 | bunch |
dill weed
finely chopped |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| Court bouillon | |||
| 3.8 | l |
water
|
*
|
| 231.2 | ml/g |
carrots
|
|
| 231.2 | ml/g |
celery
|
|
| 0.5 | each |
leeks
|
*
|
| 2 | cloves |
garlic
minced |
|
| 231.2 | ml/g |
onions
|
|
| 1E+1 | each |
peppercorns
|
*
|
| 2 | each |
bay leaves
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| Salad | |||
| 3.8 | l |
vegetable stock
or court boullion |
*
|
| 16 | each |
crayfish
|
* |
| 8 | each |
quail eggs
|
* |
| 1 | head |
belgian endive
|
|
| 1 | head |
chicory
red |
* |
Directions
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 to 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.
