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Scotch Quail Egg in Potato Rosti Nest with Caviar
1 uVoor 3Nutri-Score D€€€
D
1 u
1 uScotch Quail Egg in Potato Rosti Nest with Caviar
wat je nodig hebt
Ingrediënten
quail eggs (soft boiled, peeled)Zuivel3 stukken
pork and fennel sausage (casings removed)Vlees180 g- smoked bacon (finely chopped)Vlees60 g
potatoes (peeled and coarsely grated)Groente en fruit400 g
flour (for dredging)Voorraadkast40 g
egg (beaten, for egg wash)Zuivel1 stuk
panko breadcrumbsBakkerij80 g- vegetable oil (for deep frying)Voorraadkast1 liter
- crème fraîcheZuivel60 g
- Beluga caviarVis20 g
edible gold leaf (for garnish)Overig1 stuk
saltKruiden en specerijen3 g
black pepper (ground)Kruiden en specerijen1 g
per portie
Voedingswaarden
475kcal
- Koolhydraten
- 26 g
- Eiwitten
- 14 g
- Vetten
- 35 g
wat je gebruikt
Keukengerei
Steelpan
Mengkom ×3
Rasp
Frituurpan
Schuimspaan
Keukenthermometer
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Wrap the eggs
- Flatten each portion of sausage mixture in your hand.
- Enclose each quail egg completely, sealing the meat well around it.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.