Sous Vide Quail Recipe - Great British Chefs

Ingredients

• 4 quails
• transglutaminase, for dusting
• 4kg water
• 400g of salt
• 40g of rosemary
• 25g of thyme
• 4 bay leaves
• 25g of garlic
• 8g of black peppercorns
• 8 quail legs
• flour, seasoned with salt
• 1 egg, beaten to make eggwash
• 1 handful of Panko breadcrumbs
• 250g of ceps, frozen and chopped
• 1 shallot, sliced finely
• 100g of butter
• 75ml of double cream
• 2 ceps, cut in half
• 1 knob of butter
• 4 quail eggs
• 1 dash of oil
• mixed leaves
• wood sorrel