Sous Vide Quail Recipe
Paul Welburn's stunning quail recipe is paired with earthy ceps and a tasty fried quail egg.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Pot
- Zip-top bag
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
- Plate
- Paper towel
- Kitchen towel
- Stove
- Oven
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
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