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Receta Crayfish And Poached Quail Eggs Salad And Truffle Vinaigrett
by Global Cookbook

Crayfish And Poached Quail Eggs Salad And Truffle Vinaigrett
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Ingredientes

  • 1/4 ounce Truffles
  • 1 ounce Vinegar, red wine
  • 3 ounce Oil, peanut
  • 1 ounce Shallots, finely minced
  • 1 bn Dill, minced Salt (to taste) Pepper (to taste)
  • 1 gal Water
  • 8 ounce Carrots
  • 8 ounce Celery
  • 1/2 x Leek
  • 2 x Garlic, cloves
  • 8 ounce Onion
  • 10 x Peppercorns
  • 2 x Bay leaves Salt (to taste) Pepper (to taste)
  • 1 gal Court Bouillon
  • 16 x Crayfish
  • 8 x Large eggs, quail
  • 1 x Endive, Belgian, head
  • 1 x Chicory, red, head Vinaigrette dressing

Direcciones

  1. Vinaigrette: =
  2. Put the truffles, shallots, dill, salt and pepper in a bowl.
  3. While whisking, add in vinegar. Continue whisking and add in oil to taste.
  4. Court Bouillon: =
  5. Coarsely chop all the vegetables. Place all ingredients in a pot and cover with water. Cook over medium heat for 20 - 30 min.
  6. Strain.
  7. Salad: =
  8. In boiling water with a touch of vinegar, poach the quail Large eggs till soft. Place them in a bowl with ice water to cold. Arrange the endive and red chicory on a plate. Decorate with quail Large eggs and crayfish tails. Serve with vinaigrette on the side.