Salad with Sprats, Quail Eggs, and Root Vegetables

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

A convincing balance of proteins, fats, and carbohydrates. Sprats paired with tender quail eggs and roasted beets with turnips, taken in equal proportions.

Ingredients

Star anise - 2 pieces
Sprats - 3.5 oz
Quail Egg - 8 pieces
Beetroot - 2 pieces
Rutabaga - 2 pieces
Corn Salad - 0.7 oz
Red Wine Vinegar - 1 fl oz
Vegetable Oil - 1 fl oz
Olive Oil - 1 fl oz
Dijon Mustard - 1 tablespoon
Rosemary - 0.4 oz
Onion - 0.7 oz

Step by Step guide

Step 1

Boil the quail eggs for five minutes in boiling water with added wine vinegar, rosemary, star anise, and red onion skins. Then remove the eggs from the broth, peel them, and place them back in the cooling broth to marinate and take on a reddish-orange hue.

Step 2

Drizzle the beets and turnips with vegetable oil. Wrap the root vegetables in foil and place them in an oven preheated to 374°F for forty minutes. After that, remove them, let them cool, peel, and cut into small cubes.

Step 3

Mix the mustard (with whole grains) with olive oil and chopped vegetables. Arrange them on a plate, topped with halved pickled quail eggs, sprats, and a bit of leafy greens such as spinach or watercress.