Salad with sprats, quail eggs and root vegetables
4 servings
60 minutes
A convincing balance of proteins, fats and carbohydrates. Sprats in the company of tender quail eggs and baked beets with turnips, taken in equal proportions.
1
Boil quail eggs for five minutes in boiling water with added wine vinegar, rosemary, star anise, and red onion skins. Then remove the eggs from the broth, peel them, and place them back in the cooling broth to marinate and acquire a reddish-orange hue.
- Quail egg: 8 pieces
- Red wine vinegar: 50 ml
- Rosemary: 10 g
- Star anise: 2 pieces
- Onion skins: 20 g
2
Sprinkle the beetroot and turnip with vegetable oil. Wrap the root vegetables in foil and send them to an oven preheated to 190 degrees for forty minutes, then remove, cool, peel, and cut into small cubes.
- Beetroot: 2 pieces
- Turnip: 2 pieces
- Vegetable oil: 30 ml
3
Mix mustard (with whole grains) with olive oil and chopped vegetables. Arrange them on a plate, topped with halved pickled quail eggs, sprats, and a bit of green salad with small leaves - spinach or cress.
- Wholegrain mustard: 1 tablespoon
- Olive oil: 30 ml
- Beetroot: 2 pieces
- Turnip: 2 pieces
- Quail egg: 8 pieces
- Sprats in oil: 100 g
- Green salad leaves: 20 g