Skip to content
Menu
Scotch Quail Egg in Potato Rosti Nest with Caviar
Entrée

Scotch Quail Egg in Potato Rosti Nest with Caviar

1 hPour 3Nutri-Score D€€€
par @digslr3861 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

3 personnes
  • quail eggs (soft boiled, peeled)Produits laitiers3 morceaux
  • pork and fennel sausage (casings removed)Viandes180 g
  • smoked bacon (finely chopped)Viandes60 g
  • potatoes (peeled and coarsely grated)Fruits et légumes400 g
  • flour (for dredging)Épicerie40 g
  • egg (beaten, for egg wash)Produits laitiers1 morceau
  • panko breadcrumbsBoulangerie80 g
  • vegetable oil (for deep frying)Épicerie1 litre
  • crème fraîcheProduits laitiers60 g
  • Beluga caviarPoissons20 g
  • edible gold leaf (for garnish)Autres1 morceau
  • saltÉpices3 g
  • black pepper (ground)Épices1 g

par portion

Nutrition

475kcal

Glucides
26 g
Protéines
14 g
Lipides
35 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Saladier ×3
  • Râpe
  • Friteuse
  • Écumoire
  • Thermomètre de cuisine

pas à pas

Préparation

  1. Soft boil the quail eggs

    • Bring a saucepan of water to a boil and gently lower in the quail eggs.
    • Cook for 2 minutes 30 seconds, then transfer to iced water and peel carefully.
    Étape 1

  2. Prepare the sausage and bacon filling

    • Remove the sausage meat from the casings and mix with the finely chopped smoked bacon.
    • Season lightly with salt and pepper and divide into equal portions.
    Étape 2

  3. Wrap the eggs

    • Flatten each portion of sausage mixture in your hand.
    • Enclose each quail egg completely, sealing the meat well around it.
    Étape 3

  4. Make the potato rosti coating

    • Squeeze the grated potato dry in a clean cloth and season it.
    • Press a thin layer of potato around each wrapped egg to form a nest-like shell.
    Étape 4

  5. Bread the eggs

    • Roll each egg in flour, then in beaten egg, then in panko breadcrumbs.
    • Chill for 15 minutes so the coating sets.
    Étape 5

  6. Deep fry until golden

    • Heat the oil to 175 °C.
    • Fry the eggs for 4 to 5 minutes until deep golden and crispy, then drain on paper.
    Étape 6

  7. Finish and serve

    • Top each egg with a spoon of crème fraîche.
    • Add a generous spoon of Beluga caviar and a flake of edible gold leaf, then serve immediately.
    Étape 7
Obtenir Mezze