Quail stuffed with foie gras salad
Allergens:
Ingredients for 5 portions
Calculate portions
Quail
0.35 kg
Hígado de pato
0.15 kg
Ground white pepper
1.0 g
Setas Orellana
0.2 kg
Ajo
1.0 ud
Aceite de oliva suave
0.05 l
Puerro
1.0 ud
Aceite de girasol
0.1 l
Smoked fish tartare
0.1 kg
Escarola
0.1 ud
Escarola morada
0.1 ud
Lechuga hoja de roble
0.1 ud
Achicoria roja
0.1 ud
Rabanito
0.025 kg
Tomate cherry
0.05 kg
Aceite de oliva suave
0.05 l
Limón
0.05 kg
Espárrago triguero
0.042 kg
Clams
0.042 kg
Elaboration
For the quails
- Pluck the feathers and the calamus of the quails. Remove the head.
- Bone each piece starting from the breast.
- Lay the quail and season the inside with salt and pepper. Then push in some stuffing made with a piece of foie gras and a carrot stick.
- Wrap the stuffed quail in food-quality film several times, shaping it into a galantine or cylinder shape and boil it in bubbling water over a low heat for about 20 minutes.
Garnish
- Bouquetiere of fresh vegetables
- Smoked fish tartare.
- Julienned oyster mushrooms fried lightly with a little bit of oil and chopped garlic
To decorate and dress the salad
- Make a basic vinaigrette for the bouquetiere of fresh vegetables.
- Julienne the white part of the leek and fry it. Rest on kitchen paper to remove excess oil.
SET UP
- Cut each galantine into approximately 10 or 12 slices.
- Sauté the oyster mushrooms and place them on one side of the dish.
- Place the quails on top of the oyster mushrooms.
- Set the bouquetiere of fresh vegetables on the other side and dress it with the basic vinaigrette.
- Shape the tartare that had been previously elaborated with a spoon and place it near the bouquitiere.
- In order to decorate the dish, place the fried leek on the quail.
Nutritional information (1 portion)
Energy
691.16
kcal
Carbohydrates
8.63
g
Proteins
22.1
g
Lipids
65.53
g
Fiber
3.98
g
Saturates
10.29
g
Monounsaturated fatty acids
32.9
g
Polyunsaturated fatty acids
17.0
g
Cholesterol
109.44
mg
Calcium
81.08
mg
Iron
7.96
mg
Zinc
2.72
mg
Vitamin A
2699.85
ug
Vitamin C
26.29
g
Folic acid
81.69
ug
Salt (Sodium)
1778.66
mg
Sugars
5.96
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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