Sous vide quail breasts with warm potato and watercress salad.
Hey everyone, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, sous vide quail breasts with warm potato and watercress salad. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Sous vide quail breasts with warm potato and watercress salad is one of the most popular of current trending meals on earth. It's simple, it's fast, it tastes delicious. It is enjoyed by millions every day. They're fine and they look wonderful. Sous vide quail breasts with warm potato and watercress salad is something which I've loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook sous vide quail breasts with warm potato and watercress salad using 14 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Sous vide quail breasts with warm potato and watercress salad:
- {Get of For sous vide quail:.
- {Make ready 18 pcs of quail breast fillet.
- {Make ready 3 of garlic crushed.
- {Take 2 tsp of fresh thyme.
- {Make ready of Salt and pepper.
- {Prepare of Olive oil.
- {Prepare of For potato and watercress salad:.
- {Prepare 500 g of small red potato, cleaned, unpeel and cut it bite size.
- {Prepare 3 tbsp of olive oil.
- {Make ready of Salt and pepper.
- {Make ready 2 tsp of lemon juice.
- {Get 2 tsp of sherry vinegar.
- {Make ready 1 bunch of watercress tough stems removed.
- {Get of Zest half of lemon.
Instructions 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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