Quail Breasts & Truffle Salad
Herb vinaigrette (see below) Truffle juice vinaigrette -(see below) 32 Asparagus tips 50 g Chanterelles (cleaned) 12 qt Breasts 1 Or 2 uncooked yellow -zucchini (sliced into 48 -ve...
Ingredients
- 50g chanterelles (cleaned)
- 12qt breasts
- 1or 2 uncooked yellow
- 15g frisee lettuce (cleaned)
- 12italian parsley leaves
- 30g truffle (sliced into 12
Directions
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Herb vinaigrette (see below) Truffle juice vinaigrette -(see below) 32 Asparagus tips 50 g Chanterelles (cleaned) 12 qt Breasts 1 Or 2 uncoo
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They're "nouveaux" at the very least
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Little dabs of food artfully arranged here and there on a plate, sometimes connected by skeins of sauces
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Expensive too
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This one calls for chanterelles and 30 grams of truffles, a little over an ounce
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Establishment: The Regent Hotel (Hong Kong) Salisbury Road, Tsimshatsui, Kowloon
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Western Cuisine Practical Class Gold Award - Hors d'oeuvre Chef: Patrick Lin (The Regent Hotel) To prepare: 1
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Make herb vinaigrette from onion, chives, Italian parsley, parsley and a pinch of tarragon, all finely chopped together