Quail egg, clams and radish salad
Serving size: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients:
Featured in:
February 2015
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients:
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
Featured in:
February 2015
METHOD
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.
Archives
Never miss a copy!
Big savings when you take out a subscription.
VOTE FOR YOUR FAVOURITE IN THE CATEGORY BEST DINING PUB OF THE YEAR! ![]()
We need your nominations – Celebrating Lincolnshire’s food, drink and hospitality businesses in our Taste of Excellence Food and Drink Awards 2024. Click here to vote bit.ly/tasteawards2024![]()
Closing date for nominations 31st August 2024.
