Thursday 19th September 2019
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Serves 4
Preparation time: 15 minutes
Cooking Time: 20 minutes

2 boiled quail eggs
1kg fresh clams
8 radishes
2 cooked beetroot – diced
1 small bunch of red and white grapes – cut in wedges
50g mixed seeds
100ml verjus
250ml white wine
150ml crème fraîche
2 cloves of garlic – sliced
50ml olive oil

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Quail egg, clams and radish salad with soured grapes and crème fraîche

Cut the grapes into four and place in a bowl with the verjus, cover with cling film and let rest overnight.

Place the garlic and oil in a pan and heat for 1 minute. Add the washed clams and wet with the white wine, cook until the clam shells are fully open.

Take off the heat and discard any clams which are not open.

Take the meat off the shell and strain the cooking liquid.

Pass the cooking liquid back in the pan and reduce to 1/3 the original size, take off the heat and add the crème fraîche. Chill for 3–4 hours, or overnight.

To plate, strain the grapes, sprinkle the seeds, the diced beetroot and clams. Add the quail eggs and dress with crème fraîche.

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