GOOD DEAL : -10% on our range caviar and truffles from 14 to 26/12 with code BONAF2019 

 Last possible shipment for 2019 on 18th december

  • Payment

    Payment

    Easy and secure

  • Delivery

    Delivery

    In 24 hours for fresh products and 48 hours for dry products

  • Cold chain

    Cold chain

    Rigorously respected from production to delivery.

Smoked quails thigh and soft-boiled egg on Piquillo fondue with olives

Recipes

Smoked quails thigh and soft-boiled egg on Piquillo fondue with olives

Preparation time: 20 min 

Level of difficulty :**

Ingredients for 4 people:

  • 4 smoked quail thighs
  • 4 quail eggs
  • 20g Piquillo peppers
  • 1 shallot
  • ½ teaspoon lemon juice
  • 1 teaspoon of balsamic vinegar
  • 12 olives
  • Chives, basil
  • ½ red pepper, ½ green pepper, ½ yellow pepper

 Preparation

-Bring water to the boil and simmer the quail eggs for 1 ½ minutes then put them into iced water then shell them.

-Chop the piquillos very finely, finely chop the shallots, add lemon and balsamic vinegar, snipped chives, chopped basil and finely diced olives.

-Roast the quail thighs at 180° for 4 to 5 minutes.

-Grill the pepper squares (green, yellow and red) with olive oil then skewer them along with halved black olives and serve on a bed of pureed piquillo.

The chef’s advice

For a final touch, sprinkle sesame seeds over the quail thighs before serving them as an appetizer.