Recipies
Smoked Quail Legs and soft-boiled egg on Piquillo fondue with olives
Print
20min
Intermediate
4
Ingredients
4 geräucherte Wachtelschenkel
4 quail eggs
20g Piquillo peppers
1 échalote
½ teaspoon lemon juice
1 teaspoon of balsamic vinegar
12 olives
Chives, basil
½ red pepper
½ green pepper
½ yellow pepper
Read more
Preparation
1
Bring water to the boil and simmer the quail eggs for 1 ½ minutes then put them into iced water then shell them.
2
Chop the piquillos very finely, finely chop the shallots, add lemon and balsamic vinegar, snipped chives, chopped basil and finely diced olives.
3
Roast the quail thighs at 180° for 4 to 5 minutes.
4
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.
For a final touch, sprinkle sesame seeds over the quail thighs before serving them as an appetizer.