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


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


-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.


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