Sous vide quail breasts with warm potato and watercress salad is the first thing that appears to many people’s mind when it comes to a delightul meal. Today, we will provide you instructions on serving a appetizing Sous vide quail breasts with warm potato and watercress salad.
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Firstly, here are the ingridients that you should ready to serve Sous vide quail breasts with warm potato and watercress salad:
- You need of For sous vide quail:.
- Get 18 pcs of quail breast fillet.
- You need 3 of garlic crushed.
- Prepare 2 tsp of fresh thyme.
- Prepare of Salt and pepper.
- Prepare of Olive oil.
- You need of For potato and watercress salad:.
- Use 500 g of small red potato, cleaned, unpeel and cut it bite size.
- You need 3 tbsp of olive oil.
- You need of Salt and pepper.
- You need 2 tsp of lemon juice.
- You need 2 tsp of sherry vinegar.
- Prepare 1 bunch of watercress tough stems removed.
- Get of Zest half of lemon.
After preparing the ingridients, now we are ready to make our yummy 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..
Sous vide also allows you to achieve textures you never knew were possible, from buttery-soft to meltingly tender and flaky-yet-moist. Unraveling the mysteries of home cooking through science. Warm potatoes and cool greens are a perfect combination for a late-summer meal. Break each warm potato in half and place in a serving bowl. Add the vinaigrette and toss to coat.
Recipe : Sous vide quail breasts with warm potato and watercress salad
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