Filter
Reset
Sort ByRelevance
Dave K.
Appetizer of veal fillet and quail egg
small bite of veal fillet with onions, gherkin, tomatoes and quail egg.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the bread into slices (1 slice per 2 persons) of ½ cm thick and halve in width.
-
Heat a frying pan without oil or butter over medium heat and fry the slices of bread.
-
Bring water to a boil in a saucepan. Cook the quail eggs 2 min and 30 sec. Let scare under cold running water. Peel and halve them in the length.
-
Put each toast on a plate. Put 2 leaves of rocket on each toast.
-
Form with 2 teaspoons elongated balls (quenelles) veal fillet and spread them over the toasts. Sprinkle with some onions.
-
Cut the cherry tomato into 4 parts. Put 1 part of tomato and ½ quail egg on each toast.
-
Divide the pickles over it. Garnish with the chives. Sprinkle with pepper.
Blogs that might be interesting
-
45 minSnackDutch beef balls, smoked bacon, beef-rub, bold and beefy bbq sauce,moinkballs
-
75 minSnacknori snack, wheat flour, salt, hot water, fresh salmon fillet, chilled soybeans, pickled ginger, forest outing, soy sauce, Sesame seed, rice oil, boiling water,gyoza with nori, salmon and soybeans
-
40 minSnackwinter carrot, taco herbs, sweet potato, Cajun spices, (sunflower oil,squat-knappers
-
10 minSnackbunch onion, fresh ginger, ginger syrup, peanut oil, White wine vinegar, soy sauce, Tabasco, Carpaccio, big cracker,oriental carpaccio with spring onion and ginger
Nutrition
85Calories
Sodium13% DV307mg
Fat6% DV4g
Protein10% DV5g
Carbs3% DV8g
Fiber4% DV1g
Loved it