Real crayfish poached quail eggs salad truffle vinaigrette

"Discover how to cook this seafood recipe. Seafood recipe for free. Delicious healthy recipe. Seafood recipe, cooking tips and food recipe. Easy and quick seafood recipe!"
Recipe by: kennrick

Rate this recipe (12 votes)

878 people have saved this recipe

realcrayfishpoachedquaileggssaladtrufflevinaigrette

click for zoom

Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------VINAIGRETTE-----------------------------
1/4 oz Truffles
1 oz Vinegar, red wine
3 oz Oil, peanut
1 oz Shallots, finely chopped
1 bn Dill, chopped
Salt (to taste)
Pepper (to taste)

-----------------------COURT BOUILLON----------------------------
1 ga Water
8 oz Carrots
8 oz Celery
1/2 ea Leek
2 ea Garlic, cloves
8 oz Onion
10 ea Peppercorns
2 ea Bay leaves
Salt (to taste)
Pepper (to taste)

---------------------------SALAD--------------------------------
1 ga Court Bouillon
16 ea Crayfish
8 ea Eggs, quail
1 ea Endive, Belgian, head
1 ea Chicory, red, head
Vinaigrette dressing

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 -
: Four Season's Clift Hotel, San Francisco, CA