Salad with squid and quail eggs
4 servings
40 minutes
Salad with squid and quail eggs is a refined dish of European cuisine, combining the exquisite taste of seafood with the tenderness of quail eggs. Its origin can be linked to the gastronomic traditions of Mediterranean countries, where fresh seafood and aromatic herbs form the basis of the diet. Fried squid, caramelized shallots, and fresh greens create a rich palette of flavors, complemented by balsamic cream. The light acidity of white wine and tarragon emphasizes the depth of the dish, while potatoes add heartiness. Such a salad is an ideal choice for a romantic dinner or festive table where harmony of flavors and elegant presentation are valued.
1
Reduce balsamic vinegar in a small saucepan with tarragon over low heat.
- Balsamic vinegar: 100 ml
- Tarragon: 30 g
2
Wash and boil the potatoes. Boil the quail eggs, then cool them in a bowl of ice.
- Mini Potatoes: 200 g
- Quail egg: 8 pieces
3
Cut the shallot in half and separate into 'petals'. Caramelize in a small amount of water with sugar.
- Shallots: 2 pieces
4
Chop the garlic, also finely chop the shallot, green onion, and cilantro. Clean the squid and make a cut on one side. Cut the lemons into wedges and the potatoes in half.
- Garlic: 3 cloves
- Shallots: 2 pieces
- Chives: 10 g
- Coriander: 10 g
- Squid: 400 g
- Mini Potatoes: 200 g
5
In a pan, sauté finely chopped shallots, add garlic, then squid, pour in wine and continue cooking for 3-4 minutes. Add wine to the mixture. Also fry the potatoes in butter until golden brown.
- Shallots: 2 pieces
- Garlic: 3 cloves
- Squid: 400 g
- White wine: 100 ml
- Mini Potatoes: 200 g
- Butter: 25 g
6
Mix all prepared ingredients and serve immediately, drizzled with balsamic cream and garnished with herbs.
- Balsamic vinegar: 100 ml
- Chives: 10 g
- Salt: to taste
- Ground black pepper: to taste