Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, sous vide quail breasts with warm potato and watercress salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sous vide quail breasts with warm potato and watercress salad is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Sous vide quail breasts with warm potato and watercress salad is something which I have loved my whole life.
Transfer to the place and serve with warm salad. Quail is a delicate bird that requires careful, precise cooking to give tender, moist meat. Cooking quail sous vide is beneficial as the meat is protected from high temperatures that could dry it out. Cooking the breast on the bone helps retain the shape of the breast and protects the meat when searing to crisp the skin.
To begin with this recipe, we must first prepare a few components. You can have sous vide quail breasts with warm potato and watercress salad using 14 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Sous vide quail breasts with warm potato and watercress salad:
- Get For sous vide quail:
- Prepare quail breast fillet
- Prepare garlic crushed
- Prepare fresh thyme
- Prepare Salt and pepper
- Make ready Olive oil
- Make ready For potato and watercress salad:
- Prepare small red potato, cleaned, unpeel and cut it bite size
- Make ready olive oil
- Make ready Salt and pepper
- Prepare lemon juice
- Prepare sherry vinegar
- Prepare watercress tough stems removed
- Take Zest half of lemon
When the oil is hot, add the quail and fry until the skin is golden and crisp. Season, add the cream and reduce the cream until thickened Carefully combine potatoes, mustard, oil, vinegar, sugar, salt, and pepper in bag; massage to ensure potatoes are evenly coated. Using a vacuum sealer, remove air and seal bags tightly according to manufacturer's instructions. Sous-vide cooking works its magic on a lot of foods, but short ribs yield some of the most dramatic results I've seen.
Instructions to make Sous vide quail breasts with warm potato and watercress salad:
- For Sous vide quail breast:
- Set the Anova sous vide precision cooker to 62 C
- Season the quail with salt and pepper and place in the large zipper lock or vacuum seal back along with olive oil, garlic and tyhme.
- Seal the bag using the water immersion technique. Place in the water bath for 1 hour
- When the timer goes off, remove the bag from the water bath. Remove the quail from the bag and pat dry with paper towels.
- Heat the pan over high heat and put 2 tbsp of light olive oil. Add the quail and sear until skin is golden brown, about 1 minute per side.
- Transfer to the place and serve with warm salad.
- For salad: Heat oven to 375 C. Arrange potatoes in a roasting pan and add 1 tbsp olive oil, salt and pepper. Roll potatoes to coat.
- Roast for 40 minutes of until the potatoes are tender. Remove from oven and let stand just until cool enough to handle.
- Meanwhile, whisk together lemon juice, sherry vinegar, 2 tbsp olive oil, salt and pepper in a medium bowl, set aside.
- Put the warm potato in a bowl, add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, serve immediately.
- Enjoy
Using a vacuum sealer, remove air and seal bags tightly according to manufacturer's instructions. Sous-vide cooking works its magic on a lot of foods, but short ribs yield some of the most dramatic results I've seen. ChefSteps cooks sous vide with Joule, the sous vide tool created by our in-house team of chefs, designers, and engineers. Compact and gorgeous, Joule is a WiFi-connected device you control easily with your smartphone. Learn more about Joule and sous vide, and you'll be whipping up amazing feasts like this in no time.
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