Comment Cuisiner Sous vide quail breasts with warm potato and watercress salad Lecker

Sous vide quail breasts with warm potato and watercress salad - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Sous vide quail breasts with warm potato and watercress salad! A quick and easy dinner that is ready in under 30 minutes! The potatoes cook sous vide with a bit of chicken stock, then get tossed and served with the warm dressing. This is hearty winter side dish perfect for those cold, windy nights. Combine potatoes and stock in a large zipper lock bag. Seal the bag using the water immersion technique. Tender roasted fingerling potatoes pair harmoniously with wilted watercress in this simple salad.

Be sure to toss the watercress and vinaigrette with the Pour half of the dressing directly over the hot potatoes on the baking sheet. Add the watercress and toss until the potatoes absorb the dressing. Make a big batch on the weekend, then reheat as needed for quick side dishes during the week.

You can cook Sous vide quail breasts with warm potato and watercress salad with 14 Ingredients and 12 steps. See the following guide!

1. For sous vide quail:.
2. 18 pcs quail breast fillet.
3. 3 garlic crushed.
4. 2 tsp fresh thyme.
5. Salt and pepper.
6. Olive oil.
7. For potato and watercress salad:.
8. 500 g small red potato, cleaned, unpeel and cut it bite size.
9. 3 tbsp olive oil.
10. Salt and pepper.
11. 2 tsp lemon juice.
12. 2 tsp sherry vinegar.
13. 1 bunch watercress tough stems removed.
14. Zest half of lemon.

An amazing experience to have on this episode. A fantastic location with friends and family awaits you on this video. Getting your quail cook sous vide is. Add the chopped watercress and the leaves just before.

1. For Sous vide quail breast:.
2. Set the Anova sous vide precision cooker to 62 C.
3. 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..
4. Seal the bag using the water immersion technique. Place in the water bath for 1 hour.
5. When the timer goes off, remove the bag from the water bath. Remove the quail from the bag and pat dry with paper towels..
6. 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..
7. Transfer to the place and serve with warm salad..
8. 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..
9. Roast for 40 minutes of until the potatoes are tender. Remove from oven and let stand just until cool enough to handle..
10. Meanwhile, whisk together lemon juice, sherry vinegar, 2 tbsp olive oil, salt and pepper in a medium bowl, set aside..
11. Put the warm potato in a bowl, add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, serve immediately..
12. Enjoy.

Add enough water to barely cover potatoes and bring to a boil over high heat. Cover, reduce heat, and simmer until potatoes are tender when pierced. This sous vide duck breast recipe pairs perfectly with garlic mashed potatoes and my signature braised leeks, with one slight modification. Instead of using homemade chicken bone broth that the original recipe calls for, I used the leftover juice from the duck breasts. Personally, I think it took the.