Ingredients
- 16 quail eggs
- 12 slices of raw ham
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cider vinegar
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celery cream
- 1 celeriac
- 50 cl of cow’s milk
- 60 g butter
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salt and pepper
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training
- 1 handful of toasted pine nuts
- 1 spring onion
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a few sprigs of chervil
- 4 tablespoons of hazelnut oil
Preparation
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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.
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Cook uncovered over medium heat for 15 minutes, keeping an eye on the milk so that it does not boil over.
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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.
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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.
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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.