Sous vide quail breasts with warm potato and watercress salad is the first thing that comes to most people’s mind when it arrives to a perfect dish. Today, we will provide you steps on serving a delicious Sous vide quail breasts with warm potato and watercress salad.
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Firstly, here are the ingridients that you should prepare to serve Sous vide quail breasts with warm potato and watercress salad:
- You need of For sous vide quail:.
- You need 18 pcs of quail breast fillet.
- Get 3 of garlic crushed.
- You need 2 tsp of fresh thyme.
- Get of Salt and pepper.
- You need of Olive oil.
- You need of For potato and watercress salad:.
- You need 500 g of small red potato, cleaned, unpeel and cut it bite size.
- Use 3 tbsp of olive oil.
- You need of Salt and pepper.
- Use 2 tsp of lemon juice.
- Use 2 tsp of sherry vinegar.
- Use 1 bunch of watercress tough stems removed.
- Provide 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..
For the salad: Rinse the watercress and shake dry. Keep sous vide turkey breast in packaging – do not cut open! Double the recipe and use it for salads and sandwiches all week long. For warm-weather cooking, sous vide is ideal, because you never have to turn on the oven. Throw on some fresh tomatoes and basil, mozzarella balls and drizzle.
Recipe : Sous vide quail breasts with warm potato and watercress salad
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