• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Crayfish and Poached Quail Eggs Salad And Truffle Vinaigrett

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • --------------------------------VINAIGRETTE--------------------------------
  • 1/4 oz Truffles
  • 1 oz Vinegar, red wine
  • 3 oz Oil, peanut
  • 1 oz Shallots, finely chopped
  • 1 bn Dill, chopped
  • Salt (to taste)
  • Pepper (to taste)


1 ga Water
8 oz Carrots
8 oz Celery
1/2 Leek
2 Garlic, cloves
8 oz Onion
10 Peppercorns
2 Bay leaves
Salt (to taste)
Pepper (to taste)

1 ga Court Bouillon
16 Crayfish
8 Eggs, quail
1 Endive, Belgian, head
1 Chicory, red, head
Vinaigrette dressing


Put the truffles, shallots, dill, salt and pepper in a bowl.

While whisking, add vinegar. Continue whisking and add oil to

Court Bouillon:

Coarsely chop all the vegetables. Place all ingredients in a
pot and cover with water. Cook over medium heat for 20 - 30 minutes.


In boiling water with a touch of vinegar, poach the quail eggs
until soft. Place them in a bowl with ice water to cool. Arrange
the endive and red chicory on a plate. Decorate with quail eggs and
crayfish tails. Serve with vinaigrette on the side.

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