Quail stuffed with foie gras salad
Quail 0.5 kg
Duck liver 0.125 kg
Ground white pepper 0.833 g
Orellana Mushrooms 0.167 kg
Wild asparagus 0.042 kg
Clams 0.042 kg
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.
- 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.
- 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)
Fiber 3.59 g
Saturates 9.1 g
Monounsaturated fatty acids 28.9 g
Polyunsaturated fatty acids 14.53 g
Cholesterol 105.86 mg
Calcium 73.63 mg
Iron 8.97 mg
Zinc 3.11 mg
Vitamin A 2254.18 ug
Vitamin C 22.55 g
Folic acid 69.91 ug
Salt (Sodium) 1761.1 mg
Sugars 5.05 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Smoked fish tartare
- Type of dish: Fish
- Temperature: Cold
- Additional culinary preparation: Garnishes
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