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Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette

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Recipe

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 servings

Prep

5 min

Cook

35 min

Ready

40 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
Vinaigrette
¼ ounce truffles
*
1 ounce red wine vinegar
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3 ounces peanut oil
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1 ounce shallots
finely chopped
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1 bunch dill weed
finely chopped
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1 x salt
to taste
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1 x black pepper
to taste
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Court bouillon
1 gallon water
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8 ounces carrots
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8 ounces celery
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½ each leeks
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2 cloves garlic
minced
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8 ounces onions
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10 each peppercorns
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2 each bay leaves
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1 x salt
to taste
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1 x black pepper
to taste
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Salad
1 gallon vegetable stock
or court boullion
* Camera
16 each crayfish
*
8 each quail eggs
*
1 head belgian endive
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1 head chicory
red
*

Ingredients

Amount Measure Ingredient Features
Vinaigrette
7.2 ml/g truffles
*
28.9 ml/g red wine vinegar
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86.7 ml/g peanut oil
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28.9 ml/g shallots
finely chopped
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1 bunch dill weed
finely chopped
* Camera
1 x salt
to taste
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1 x black pepper
to taste
* Camera
Court bouillon
3.8 l water
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231.2 ml/g carrots
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231.2 ml/g celery
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0.5 each leeks
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2 cloves garlic
minced
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231.2 ml/g onions
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1E+1 each peppercorns
* Camera
2 each bay leaves
* Camera
1 x salt
to taste
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1 x black pepper
to taste
* Camera
Salad
3.8 l vegetable stock
or court boullion
* Camera
16 each crayfish
*
8 each quail eggs
*
1 head belgian endive
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1 head chicory
red
*

Directions

Vinaigrette:

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

While whisking, add vinegar.

  1. 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 to 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 24078% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 71mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 6g 23%
Sugars g
Protein 6g
Vitamin A 160% Vitamin C 25%
Calcium 10% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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