Quail breasts & truffle salad
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Quail breasts & truffle salad
  Salad    Poultry  
Last updated 6/12/2012 12:51:36 AM. Recipe ID 13222. Report a problem with this recipe.
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      Title: Quail breasts & truffle salad
 Categories: Poultry
      Yield: 4 Servings
           Herb vinaigrette (see below)
           Truffle juice vinaigrette
           -(see below)
     32    Asparagus tips
     50 g  Chanterelles   (cleaned)
     12 qt Breasts
      1    Or 2 uncooked yellow
           -zucchini (sliced into 48
           -very thin circles)
      1 lg Tomato (brunoised)
     15 g  Frisee lettuce (cleaned)
     12    Italian parsley leaves
     30 g  Truffle (sliced into 12
           -very thin circles)
           Seasoning - salt, pepper,
           -chicken stock
           White wine
  The remaining recipes are Western and somewhat Frenchified to my eyes.
  They're "nouveaux" at the very least.  Little dabs of food artfully
  arranged here and there on a plate, sometimes connected by skeins of
  sauces.  Expensive too.  This one calls for chanterelles and 30 grams
  of truffles, a little over an ounce.
  Establishment: The Regent Hotel (Hong Kong) Salisbury Road,
  Tsimshatsui, Kowloon. Western Cuisine Practical Class Gold Award -
  Hors d'oeuvre Chef: Patrick Lin (The Regent Hotel)
  To prepare: 1. Make herb vinaigrette from onion, chives, Italian
  parsley, parsley and a pinch of tarragon, all finely chopped
  together. (Keep some chopped herbs aside to use in chanterelles
  preparation - see below.) Add salt, pepper, walnut oil, sherry and
  vinegar, according to taste.
  2.  Make truffle juice vinaigrette from bottled truffle juice, salt,
  olive oil and vinegar.  (For both vinaigrettes recommended ratio of
  oil to vinegar is 2:1.)
  3.  Cut asparagus tips off stems with slanting cuts (so that they will
  stand up at an angle in central garnish.)
  To cook: 1. Lightly salt chanterelles and saute over a low flame in
  butter, with a drop of white wine, a few drops of chicken stock, and
  a mixture of the same herbs that were used to make herb vinaigrette
  (see above).
  2.  Reduce sauteed mixture completely, and then marinate chanterelles
  in herb vinaigrette for 30 minutes.
  3.  Clean quail breasts and season with salt and pepper.  In a
  restaurant kitchen they would be grilled - for home cooking, pan-fry
  in hot melted butter quickly for about one minute top and bottom
  until they are golden brown all over.
  To present: 1. Create central garnish by arranging a wheel of eleven
  overlapping yellow zucchini slices, placing a small heap of tomato
  brunoise on one central slice.  Place asparagus tips pointing
  outwards from centre.
  2.  Create three distinct islands of chanterelles topped with frisee
  lettuce and Italian parsley.  Place three truffle slices between
  chanterelle islands and lay one quail breast on each.  Pour a little
  truffle juice vinaigrette over quails and central garnish, and a
  little herb vinaigrette over lettuce.
  Makes 4 servings.

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Recipe ID 13222 (Apr 03, 2005)

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