Where would you like to go?
Potato Mousseline with Seared Asparagus, Fried Quail Egg & Veal Stock Reduction
yellow potatoes, peeled and cut into large cubes 8 ounces non-salted butter
2 ounces extra virgin olive oil
1 cup heavy cream
12 pieces large asparagus
4 quail eggs
Approx. 1/4 cup veal stock reduction
White pepper and sea salt to taste
Cook the potatoes until done in salted water
Strain, rice the potatoes add butter, heavy cream & olive oil, combine well
Salt & pepper to taste
Peel asparagus and cut into 4 inch pieces
Sautee in olive oil using a very hot pan
Fry the quail egg sunny side up in a Teflon pan
To plate- a spoon of potato puree, 3 pieces sauteed asparagus, one quail egg and spoon of veal stock reduction
You may also like our
Olive Oil and Yogurt Whipped Potatoes with Sunflower Seed Dukkah recipe.
Be the first to review this recipe by clicking the button below
Review This Recipe
Potatoes USA Disclaimer
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Click ‘OK’ to continue, or ‘Cancel’ to return to