Poached quail egg salad with watercress and tarragon sauce
6 servings
30 minutes
This salad of poached quail eggs with watercress and tarragon sauce is a refined dish of Russian cuisine that combines the freshness of greens and the tenderness of eggs. Poached quail eggs acquire a silky texture that pairs wonderfully with the aromatic sauce made from watercress, tarragon, garlic, and mustard. This recipe highlights the balance of flavors: the slight bitterness of the greens, the spiciness of the spices, and the softness of the eggs create a harmonious ensemble. Perfect for a festive table or special dinner. Serving with crispy bread complements the dish's structure, making it not only delicious but also aesthetically pleasing.
1
Pour 4 cm of water into a medium-sized pan and bring to a gentle boil. Crack 5-6 eggs and cook for 2 minutes without covering. Use a slotted spoon to remove the cooked eggs and transfer them to a bowl of cold water. Prepare the remaining eggs in the same way. Keep them all in the water until needed.
- Quail egg: 18 pieces
2
Separate the watercress leaves from the stems. Crack an egg into a food processor bowl, add salt, garlic, mustard powder, and a bit of freshly ground black pepper, and mix. In a container, combine olive and peanut oil and carefully pour it into the egg mixture while keeping the processor running. Add vinegar, lemon juice, watercress leaves, and tarragon, and blend again.
- Watercress: 50 g
- Tarragon leaves: 1 tablespoon
- Chicken egg: 1 piece
- Salt: 0.5 teaspoon
- Garlic: 1 clove
- Dry mustard: 1 teaspoon
- Peanut butter: 120 ml
- Olive oil: 25 ml
- White wine vinegar: 1 tablespoon
- Lemon juice: 0.5 teaspoon
- Ground black pepper: to taste
3
Before serving, arrange each plate with tarragon and watercress leaves, placing 3 poached eggs in the center. Season the salad with dressing and sprinkle with chives. Serve with crispy bread.
- Watercress: 50 g
- Tarragon leaves: 1 tablespoon
- Quail egg: 18 pieces