Quail Rolls Sous Vide with Sea Buckthorn Sauce
Main Dishes | Author's cuisine
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Quail Rolls Sous Vide with Sea Buckthorn Sauce
Ingredients
- Quail Egg - 4 pieces
- Dates - 4.2 oz
- Butter - 4.2 oz
- Sea Buckthorn - 2.5 oz
- Foie Gras - 7.1 oz
- Mashed Potatoes - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Cut the quails along the breast, open them up, and remove all the bones from the meat.
Step 3
Flatten and slightly pound the meat, season with salt and pepper.
Step 4
Place pitted dates and foie gras into each quail.
Step 5
Roll the quails into rolls and wrap each in plastic wrap. Place in sous vide for 15 minutes at 144°F.
Step 6
Sauté fresh sea buckthorn in 15 grams of butter until the berries release their juice.
Step 7
Pass the berries through a sieve into a clean saucepan.
Step 8
Warm the sauce, whisk in cold butter (40 g for 4 servings), taste, and add salt and pepper to taste.
Step 9
Remove the finished quail rolls from the wrap and sauté them in butter until golden brown.
Step 10
Serve the quail rolls with your favorite side dish (such as mashed potatoes) and sea buckthorn sauce.
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