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 10
Serve the quail rolls with your favorite side dish (such as mashed potatoes) and sea buckthorn sauce.
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.
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