Sous vide quail breasts with warm potato and watercress salad.
Hello everybody, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, sous vide quail breasts with warm potato and watercress salad. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Sous vide quail breasts with warm potato and watercress salad is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It's enjoyed by millions daily. They are nice and they look wonderful. Sous vide quail breasts with warm potato and watercress salad is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have sous vide quail breasts with warm potato and watercress salad using 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:
- {Make ready of For sous vide quail:.
- {Prepare of quail breast fillet.
- {Get of garlic crushed.
- {Get of fresh thyme.
- {Take of Salt and pepper.
- {Make ready of Olive oil.
- {Take of For potato and watercress salad:.
- {Take of small red potato, cleaned, unpeel and cut it bite size.
- {Prepare of olive oil.
- {Prepare of Salt and pepper.
- {Prepare of lemon juice.
- {Make ready of sherry vinegar.
- {Make ready of watercress tough stems removed.
- {Take of Zest half of lemon.
Steps to make Sous vide quail breasts with warm potato and watercress salad:
- For Sous vide quail breast:.
- Set the Anova sous vide precision cooker to 62 C.
- 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..
- Seal the bag using the water immersion technique. Place in the water bath for 1 hour.
- When the timer goes off, remove the bag from the water bath. Remove the quail from the bag and pat dry with paper towels..
- 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..
- Transfer to the place and serve with warm salad..
- 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..
- Roast for 40 minutes of until the potatoes are tender. Remove from oven and let stand just until cool enough to handle..
- Meanwhile, whisk together lemon juice, sherry vinegar, 2 tbsp olive oil, salt and pepper in a medium bowl, set aside..
- Put the warm potato in a bowl, add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, serve immediately..
- Enjoy.
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