Instructions to Producing Perfect Sous vide quail breasts with warm potato and watercress salad

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Sous vide quail breasts with warm potato and watercress salad

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Below are the ingridients that are needed to produce a delicious Sous vide quail breasts with warm potato and watercress salad:

  1. Take of For sous vide quail:.
  2. Use 18 pcs of quail breast fillet.
  3. You need 3 of garlic crushed.
  4. Take 2 tsp of fresh thyme.
  5. Provide of Salt and pepper.
  6. Prepare of Olive oil.
  7. You need of For potato and watercress salad:.
  8. Provide 500 g of small red potato, cleaned, unpeel and cut it bite size.
  9. You need 3 tbsp of olive oil.
  10. You need of Salt and pepper.
  11. Prepare 2 tsp of lemon juice.
  12. You need 2 tsp of sherry vinegar.
  13. Get 1 bunch of watercress tough stems removed.
  14. Use of Zest half of lemon.

Done with the ingridients? Below are the sequences on preparing Sous vide quail breasts with warm potato and watercress salad:

  1. For Sous vide quail breast:.
  2. Set the Anova sous vide precision cooker to 62 C.
  3. 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..
  4. Seal the bag using the water immersion technique. Place in the water bath for 1 hour.
  5. When the timer goes off, remove the bag from the water bath. Remove the quail from the bag and pat dry with paper towels..
  6. 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..
  7. Transfer to the place and serve with warm salad..
  8. 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..
  9. Roast for 40 minutes of until the potatoes are tender. Remove from oven and let stand just until cool enough to handle..
  10. Meanwhile, whisk together lemon juice, sherry vinegar, 2 tbsp olive oil, salt and pepper in a medium bowl, set aside..
  11. Put the warm potato in a bowl, add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, serve immediately..
  12. Enjoy.

Sous vide also allows you to achieve textures you never knew were possible, from buttery-soft to meltingly tender and flaky-yet-moist. Unraveling the mysteries of home cooking through science. Warm potatoes and cool greens are a perfect combination for a late-summer meal. Break each warm potato in half and place in a serving bowl. Add the vinaigrette and toss to coat.

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