Sous vide quail breasts with warm potato and watercress salad
Sous vide quail breasts with warm potato and watercress salad

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, sous vide quail breasts with warm potato and watercress salad. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Sous vide quail breasts with warm potato and watercress salad is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Sous vide quail breasts with warm potato and watercress salad is something which I have loved my whole life. They’re nice and they look wonderful.

Transfer to the place and serve with warm salad. Quail is a delicate bird that requires careful, precise cooking to give tender, moist meat. Cooking quail sous vide is beneficial as the meat is protected from high temperatures that could dry it out. Cooking the breast on the bone helps retain the shape of the breast and protects the meat when searing to crisp the skin.

To get started with this particular recipe, we have to prepare a few components. You can cook sous vide quail breasts with warm potato and watercress salad using 14 ingredients and 12 steps. Here is how you can achieve that.

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

Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Wash the breasts and legs under cold water and lay out the breasts skin-side down on a work surface. Dust with the transglutaminase and roll up in cling film tightly to create neat cylinders. While with traditional potato salads, you boil the potatoes and toss them with other ingredients to create flavor, in this sous vide version, the potatoes are cooked together with the other flavoring ingredients for a uniquely.

Steps to make Sous vide quail breasts with warm potato and watercress salad:
  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

Dust with the transglutaminase and roll up in cling film tightly to create neat cylinders. While with traditional potato salads, you boil the potatoes and toss them with other ingredients to create flavor, in this sous vide version, the potatoes are cooked together with the other flavoring ingredients for a uniquely. Time and accurate temperature are key while cooking sous vide. I already gathered some information regarding fish sous vide but data about poultry and meat was missing. The table below contains information about poultry only (Viktor Stampfer).

So that’s going to wrap this up for this exceptional food sous vide quail breasts with warm potato and watercress salad recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!