Quail stuffed with foie gras salad
Allergens:
Ingredients for 5 portions
Calculate portions
Quail
0.5 kg
Duck liver
0.15 kg
Carrots
0.05 kg
Table salt
1.0 g
Ground white pepper
1.0 g
Orellana Mushrooms
0.2 kg
Garlic, bulb
1.0 ud
Olive oil
0.05 l
Leek
1.0 ud
Sunflower oil
0.1 l
Smoked fish tartare
0.12 kg
Curly endive
0.1 ud
Purple curly endive
0.1 ud
Oakleaf lettuce
0.1 ud
Red chicory
0.1 ud
Rocket
10.0 g
Watercress
25.0 g
Radish
0.025 kg
Cherry tomato
0.05 kg
Vinegar
0.005 l
Table salt
0.5 g
Wild asparagus
0.05 kg
Clams
0.05 kg
Smoked fish
0.12 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
741.21
kcal
Carbohydrates
8.75
g
Proteins
27.83
g
Lipids
68.48
g
Fiber
4.19
g
Saturates
10.8
g
Monounsaturated fatty acids
34.57
g
Polyunsaturated fatty acids
17.44
g
Cholesterol
120.9
mg
Calcium
86.26
mg
Iron
9.69
mg
Zinc
3.35
mg
Vitamin A
2705.01
ug
Vitamin C
27.06
g
Folic acid
83.34
ug
Salt (Sodium)
2107.72
mg
Sugars
6.06
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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