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Wild Salad with Fried Quail Eggs

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 319 kcal

Ingredients
 

fried quail eggs

  • 12 Quail eggs
  • White wine vinegar
  • Salt
  • Flour
  • Bread flour
  • 1 Egg
  • Oil for frying

salad

  • 80 g Rice noodles
  • 1 Mini cucumber
  • 10 Date tomatoes
  • 3 Spring onions
  • 100 g Wild herbs - for me: wild rocket
  • Sorrel
  • Yarrow
  • Ribwort plantain
  • Wild fennel
  • Chickweed
  • Mallow
  • 100 g Goat cheese

dressing

  • 1 Lime, the juice
  • 1 Clove of garlic
  • 1 tbsp Dijon mustard
  • 1 pinch Sugar
  • 50 ml Hazelnut kernel oil
  • Espelette pepper
  • Salt
  • Pepper

Otherwise

  • Edible flowers

Instructions
 

fried quail eggs

  • To deep-fry quail eggs, they must be poached beforehand. And that's how it works. Put about 250 ml of white wine vinegar in a shallow bowl. Then you have to open the shell of the quail eggs without damaging the egg. This is not that easy as the quail eggs have a strong egg membrane.
  • This works best with a saw knife. Carefully saw open all around, remove one cap and carefully slide the egg into the vinegar. Do the same with the other eggs. Leave in the vinegar for about 10 minutes, which ensures that the egg whites wrap around the yolks nicely and that they look like eggs again after poaching.
  • In the meantime, bring a saucepan of water and a good dash of white wine vinegar to a boil. When it is boiling, switch to the lowest setting - under no circumstances should it boil bubbly. Now stir a strudel with the whipped cream, take the eggs out of the vinegar one by one with a spoon and add them to the hot water.
  • Leave the eggs in there for a maximum of 1.5 minutes and then lift them out with a spoon and place them in a bowl of cold water to interrupt the cooking process immediately. The poached eggs can stay there until further processing.
  • Now for deep-frying: To do this, first set up a breading line, small containers are recommended for this, which simplify a lot - I used creme-brulee forms. Put some flour in one bowl, the clumped egg in the second (add a little salt) and in the third a little breadcrumbs.
  • Now remove the eggs from the cold water - this is best done with a cake fork. Drain a little on paper towels. And then put the egg in the flour first. Now don't move the egg, but always move the small mold in a circle on the work surface, the egg then rolls through the flour and is coated all around with a wafer-thin layer of flour.
  • Now lift the egg out with the cake fork, pull it through the egg and then place it in the mold with the breadcrumbs and move the mold in circles again. Now put the eggs in the deep fryer and fry for a maximum of 2 minutes until light brown, then degrease on kitchen paper.

salad

  • Scald the rice noodles with boiling water and let them steep for 10 minutes, then pour over a sieve and rinse under cold running water and drain well and then put in a salad bowl and cut several times with scissors.
  • Peel and slice the cucumber and add to the bowl. Halve the tomatoes and add them to the bowl as well. Cut the wild herbs into bite-sized pieces and add them to the salad bowl. Then add the spring onions, cut into fine rings.
  • Finely dice the goat cheese and add it as well. Now mix everything well with the salad servers.

dressing

  • Put the mustard, the clove of garlic, the lime juice, a little salt and pepper and a pinch of sugar in a tall container, add the oil and then use the hand blender to make a creamy dressing. Season with Espelette pepper and possibly salt and pepper.

finish

  • Arrange the salad on plates or in bowls. Pour the dressing over it and then spread the quail eggs on top and decorate with the edible flowers.

Nutrition

Serving: 100gCalories: 319kcalCarbohydrates: 39.1gProtein: 10gFat: 13.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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