Squid Salad with Quail Eggs
⏳ Time
40 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Squid Salad with Quail Eggs
Ingredients
- Squid - 15 oz
- Fingerling Potatoes - 5 oz
- Quail Egg - 8 pieces
- Tarragon - 0 oz
- Cilantro - 0 oz
- Shallot - 2 pieces
- Young Spinach "Belaya Dacha" - 5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Balsamic Vinegar - 5 fl oz
- Leek - 0 oz
- Garlic - 3 cloves
- Butter - 0 oz
- Olive Oil - 0 fl oz
- Apple Wine - 5 fl oz
Step by Step guide
Step 1
Reduce balsamic vinegar in a small saucepan with tarragon over low heat.
Step 2
Wash the potatoes and boil them. Cook the quail eggs, then cool them in a bowl of ice.
Step 3
Cut the shallot in half and separate it into "petals." Caramelize in a small amount of water with sugar.
Step 4
Mince the garlic, and finely chop the shallot, green onion, and cilantro. Clean the squid and make a cut on one side. Cut the lemons into wedges and halve the potatoes.
Step 5
In a skillet, sauté finely chopped shallots, add garlic, then add the squid, pour in the wine, and continue cooking for 3-4 minutes. Add wine to the mixture. Fry the potatoes in butter until golden brown.
Step 6
Mix all the prepared ingredients and serve immediately, drizzling with balsamic glaze and garnishing with a twist.
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