Cream of celery and quail eggs

Ingredients

  • 16 quail eggs
  • 12 slices of raw ham
  • cider vinegar

  • celery cream

  • 1 celeriac
  • 50 cl of cow’s milk
  • 60 g butter
  • salt and pepper

  • training

  • 1 handful of toasted pine nuts
  • 1 spring onion
  • a few sprigs of chervil

  • 4 tablespoons of hazelnut oil

Preparation

  1. Prepare the celeriac cream. Peel the celeriac and cut it into large cubes. Put them in a saucepan, add the milk until the celeriac is covered, pour a little water if necessary.

  2. Cook uncovered over medium heat for 15 minutes, keeping an eye on the milk so that it does not boil over.

  3. Drain the celery (reserve some of the cooking milk) and blend it with the butter, salt, pepper and a little of the cooking milk until smooth. Let cool.

  4. Cook the quail eggs in boiling water with a dash of vinegar for 5 to 6 minutes. Cool them in cold water, peel them and cut them in half.

  5. Serve. Spread the cold celeriac puree on a plate. Top with quail eggs, shredded raw ham, pine nuts, chopped spring onions, a few chervil leaves and a drizzle of hazelnut oil. Serve with toast.

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