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