Recipe of Perfect Sous vide quail breasts with warm potato and watercress salad

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

Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Slide the cooked quail out of the vacuum bag and pat dry with kitchen paper. Place a frying pan over a high heat and add a splash of oil.

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sous vide quail breasts with warm potato and watercress salad. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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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.

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

The ingredients needed to make Sous vide quail breasts with warm potato and watercress salad:

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

When the oil is hot, add the quail and fry until the skin is golden and crisp. Season, add the cream and reduce the cream until thickened Carefully combine potatoes, mustard, oil, vinegar, sugar, salt, and pepper in bag; massage to ensure potatoes are evenly coated. Using a vacuum sealer, remove air and seal bags tightly according to manufacturer's instructions. Sous-vide cooking works its magic on a lot of foods, but short ribs yield some of the most dramatic results I've seen.

Instructions 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.

ChefSteps cooks sous vide with Joule, the sous vide tool created by our in-house team of chefs, designers, and engineers. Compact and gorgeous, Joule is a WiFi-connected device you control easily with your smartphone. Learn more about Joule and sous vide, and you'll be whipping up amazing feasts like this in no time. The most important thing to know about sous vide is that it translates to "under vacuum." While the cooking part takes place in a water bath, the key to sous vide usually is the preparation of the food that will go into that bath. This requires either a fully vacuum-sealed bag or a properly prepared zip-top bag.

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