Starter
Scotch Quail Egg in Potato Rosti Nest with Caviar
1 hServes 3Nutri-Score D€€€
D
1 h
1 hScotch Quail Egg in Potato Rosti Nest with Caviar
what you need
Ingredients
quail eggs (soft boiled, peeled)Dairy3 pieces
pork and fennel sausage (casings removed)Meat180 g- smoked bacon (finely chopped)Meat60 g
potatoes (peeled and coarsely grated)Produce400 g
flour (for dredging)Pantry40 g
egg (beaten, for egg wash)Dairy1 piece
panko breadcrumbsBakery80 g- vegetable oil (for deep frying)Pantry1 litre
- crème fraîcheDairy60 g
- Beluga caviarFish20 g
edible gold leaf (for garnish)Other1 piece
saltSpices3 g
black pepper (ground)Spices1 g
per serving
Nutrition
475kcal
- Carbs
- 26 g
- Proteins
- 14 g
- Fat
- 35 g
what you’ll use
Tools
Saucepan
Mixing bowl ×3
Grater
Deep fryer
Slotted spoon
Kitchen thermometer
step by step
Method
- Step 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.
- Step 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.
- Step 3
Wrap the eggs
- Flatten each portion of sausage mixture in your hand.
- Enclose each quail egg completely, sealing the meat well around it.
- Step 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.
- Step 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.
- Step 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.
- Step 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.