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Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette

Title: Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette is a home-style recipe. Serves 4. Categories: Seafood, Masterchefs, Frisco, Tfr --------------------------------VINAIGRETTE-------------------------------- 1/4 oz Truffles 1 bn Dill, chopped 1 oz Vinegar, red wine Salt (to t...

Illustrative photo

Ingredients

• 1/4 oz
• 1 oz
• 3 oz
• 1 oz

Method (preview)

1. 1

   Put the truffles, shallots, dill, salt and pepper in a bowl.

2. 2

   While whisking, add vinegar. Continue whisking and add oil to taste.

3. 3

   Coarsely chop all the vegetables. Place all ingredients in a pot and cover with water. Cook over medium heat for 20 - 30 minutes.

4. 4

   Strain.

5. 5

   Place them in a bowl with ice water to cool.

6. 6

   Arrange the endive and red chicory on a plate.

7. 7

   Decorate with quail eggs and crayfish tails.

8. 8

   Serve with vinaigrette on the side.

9. 9

   Chef: Werner Albrecht, The French Room

10. 10

    Four Season's Clift Hotel, San Francisco, CA