Ingredients
| quail 200 g |
| crawfish necks 240 g |
| potatoes 120 g |
| carrots 60 g |
| peas 100 g |
| salted cucumber 100 g |
| capers (chopped finely) 40 g |
| homemade mayonnaise 140 g |
| egg 8 pcs. |
| truffle oil 16 g |
| salt 20 g |
| HOMEMADE MAYONNAISE: |
| vegetable oil 800 g |
| yolk 1 pc. |
| white vinegar 7 g |
| Dijon mustard 80 g |
| salt 8 g |
| sugar 40 g |
Instructions
Step 1
Bake the quail with salt and pepper in the oven until cooked through. Cool down and cut into fillets.
Step 2
Mix all chopped vegetables with meat, crawfish necks and dress with homemade mayonnaise.
Step 3
In a deep plate lay out the ready salad. Decorate with halves of boiled quail eggs and crawfish necks. Lightly drip truffle oil on the salad.
Step 4
Homemade mayonnaise: Beat the egg yolk, add mustard, vegetable oil, vinegar, salt and sugar. Mix everything thoroughly.
