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Scotch Quail Egg in Potato Rosti Nest with Caviar
Przystawka

Scotch Quail Egg in Potato Rosti Nest with Caviar

1 godz.Porcje: 3Nutri-Score D€€€
od @digslr3861 importugotowano 0 razy
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Składniki

3 osoby
  • quail eggs (soft boiled, peeled)Nabiał3 kawałki
  • pork and fennel sausage (casings removed)Mięso180 g
  • smoked bacon (finely chopped)Mięso60 g
  • potatoes (peeled and coarsely grated)Warzywa i owoce400 g
  • flour (for dredging)Spiżarnia40 g
  • egg (beaten, for egg wash)Nabiał1 kawałek
  • panko breadcrumbsPiekarnia80 g
  • vegetable oil (for deep frying)Spiżarnia1 litr
  • crème fraîcheNabiał60 g
  • Beluga caviarRyby20 g
  • edible gold leaf (for garnish)Inne1 kawałek
  • saltPrzyprawy3 g
  • black pepper (ground)Przyprawy1 g

na porcję

Wartości odżywcze

475kcal

Węglowodany
26 g
Białko
14 g
Tłuszcz
35 g
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Przybory

  • Rondel
  • Miska ×3
  • Tarka
  • Frytkownica
  • Łyżka cedzakowa
  • Termometr kuchenny

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 7
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