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

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We hope you got benefit from reading it, now let’s go back to sous vide quail breasts with warm potato and watercress salad recipe. To cook sous vide quail breasts with warm potato and watercress salad you need 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Sous vide quail breasts with warm potato and watercress salad:
  1. Get For sous vide quail:
  2. Prepare 18 pcs quail breast fillet
  3. Prepare 3 garlic crushed
  4. Provide 2 tsp fresh thyme
  5. Take Salt and pepper
  6. Provide Olive oil
  7. Provide For potato and watercress salad:
  8. Prepare 500 g small red potato, cleaned, unpeel and cut it bite size
  9. Take 3 tbsp olive oil
  10. Provide Salt and pepper
  11. You need 2 tsp lemon juice
  12. Provide 2 tsp sherry vinegar
  13. Provide 1 bunch watercress tough stems removed
  14. Provide Zest half of lemon
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

The quail breast was so tender and melt in your mouth. sous vide quail. Sous vide duck breast, blackberry sauce, roasted vegetables. Sous vide is probably the healthiest way to cook duck. Here, I tried to create a tasty but healthy dish, with barely any added fat and no refined sugars. Time and accurate temperature are key while cooking sous vide..

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