cuisses-de-caille-fumees-et-son-tartare-de-legumes

Quail legs with a tartare of vegetables

Ingredients

  • 2 packs of smoked quail legs (2 x 110 g)
  • 1 carrot
  • ½ courgette
  • ¼ celeriac bulb
  • 1 yellow turnip
  • 1 floret of broccoli
  • 1 red pepper
  • Balsamic vinegar
  • Hazelnut oil
  • Salt, pepper

Directions

Chop the vegetables into small cubes measuring about 5 mm.

Cook the vegetable cubes in salty water: carrot, celeriac and turnip can be cooked together, but the courgette, broccoli and pepper should be cooked separately. We advise you not to cook the vegetables for too long as they have more flavour when they are still crunchy.

Once the vegetables are cooked, place them in a salad bowl and mix together. Season your vegetable preparation with balsamic vinegar, hazelnut oil and salt and pepper. Set aside until you prepare the plates.

Heat the quail legs in a frying pan until they take on a nice golden colour.

Arrange your vegetable mixture in the plates using a circle mould. Press them down firmly in the bottom of the circle: this is important as it is what guarantees that your tartare will keep its shape. Remove the circle and arrange the quail legs attractively around the vegetable tartare.

For an additional decorative touch, add a few sprigs of aromatic herbs to the plates.

Chef's suggestion:

To ensure the vegetables stay nice and crunchy, plunge the vegetables into boiling water for a few minutes.

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