Crayfish and Poached Quail Eggs Salad and Truffle Vinaigrette Recipe

Name: Crayfish and Poached Quail Eggs Salad and Truffle Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 ounce truffles; 1 ounce red wine vinegar; 3 ounces peanut oil; 1 ounce shallots finely chopped; 1 bunch dill weed finely chopped; 1 x salt to taste; 1 x black pepper to taste; 1 gallon water; 8 ounces carrots; 8 ounces celery; 1/2 each leeks; 2 cloves garlic minced; 8 ounces onions; 10 each peppercorns; 2 each bay leaves; 1 x salt to taste; 1 x black pepper to taste; 1 gallon vegetable stock or court boullion; 16 each crayfish; 8 each quail eggs; 1 head belgian endive; 1 head chicory red

Servings: persons

1/4 ounce truffles
1 ounce red wine vinegar
3 ounces peanut oil
1 ounce shallots finely chopped
1 bunch dill weed finely chopped
1 x salt to taste
1 x black pepper to taste
1 gallon water
8 ounces carrots
8 ounces celery
1/2 each leeks
2 cloves garlic minced
8 ounces onions
10 each peppercorns
2 each bay leaves
1 x salt to taste
1 x black pepper to taste
1 gallon vegetable stock or court boullion
16 each crayfish
8 each quail eggs
1 head belgian endive
1 head chicory red

1
Put the truffles, shallots, dill, salt and pepper in a bowl.
2
Continue whisking and add oil to taste.
3
Coarsely chop all the vegetables.
4
Place all ingredients in a pot and cover with water.
5
Cook over medium heat for 20 to 30 minutes.
6
In boiling water with a touch of vinegar, poach the quail eggs until soft.
7
Place them in a bowl with ice water to cool.
8
Arrange the endive and red chicory on a plate.
9
Decorate with quail eggs and crayfish tails.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/4 ounce truffles, 1 ounce red wine vinegar, 3 ounces peanut oil, 1 ounce shallots finely chopped, and more.

Yes, Crayfish and Poached Quail Eggs Salad and Truffle Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crayfish and Poached Quail Eggs Salad and Truffle Vinaigrette

How did you like this recipe?

Frequently Asked Questions