John Myers
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Quail Breast on Vegetable Salad with French Beer Dressing
The perfect quail breast on vegetable salad with french beer dressing recipe with a picture and simple step-by-step instructions.
vegetables
- 1 piece Kohlrabi fresh
- 1 piece Red peppers
- 100 g Snow peas blanched
- 1 shot Soy sauce
- 1 Splash Sesame oil
- 1 shot Oil
- 1 pinch Salt
- 1 pinch Pepper
quail
- 4 piece Quail breast
- 1 pinch Salt
- 1 pinch Pepper
- 1 shot Oil
French dressing
- 1 piece Egg yolk
- 200 ml Oil
- 30 g Balsamic vinegar
- 100 ml Cream
- 20 g Sherry vinegar
- 1 piece Rosemary sprig
- 1 pinch Salt
- 1 shot Beer
- 2 piece Garlic cloves
- 1 tbsp Mustard
- 1 piece Sprigs of basil
vegetables
- Wash, clean and chop the vegetables. Fry the vegetables one after the other in the wok, depending on the cooking time. Season with soy sauce, sesame oil and salt and pepper.
Quail breast
- In the meantime, season the quail breast and fry in a pan with hot oil.
dressing
- For the dressing, mix the mustard, egg yolks and a little vinegar in a mixing bowl. Pour in the oil, stirring constantly, and make a mayonnaise.
- Season to taste with the remaining vinegars and mix with the cream. Extend with beer to create a creamy sauce. Put the garlic, rosemary and basil in the sauce to steep.
- Season to taste with salt and pepper. Before serving, strain the salad dressing through a fine sieve. Spread the vegetables on plates, drizzle with the dressing and serve with the quail breast.
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