Origin of dish:
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Type of cooking:
Preparation time: 40 minutes
Cooking time: 30 minutes
Ingredients (for 12 people) :
-12 quail eggsMethod: Start by bringing a pan of water to the boil, then prepare a bowl of iced water.
-750g of sausage meat
-50g of Dijon mustard
-5g of chives, chopped
-5g of chervil, chopped
-10g of sea salt
-1 pinch of ground white pepper
-vegetable oil, for frying
For the coating:
-1 egg, beaten
-200g of flour
-10g of salt
-100g of breadcrumbs
For the bois boudran dipping sauce:
-150ml of rapeseed oil
-50ml of white wine vinegar
-85g of ketchup
-100g of shallots, finely chopped
-15g of chervil, finely chopped
-10g of tarragon, finely chopped
-5g of chives, finely chopped
-2 tomatoes, peeled and diced
-5 drops of Tabasco
-1 tsp of Worcestershire sauce
Score and core 2 tomatoes and then submerge them in boiling water for 30 seconds and refresh in the iced water.
Then, add your quail eggs to the boiling water for 2 and a 1/2 minutes.
After boiling, refresh the eggs in ice water for 20 minutes, then peel.
Prepare the herbs for the mixture by chopping the chives and the chervil (you want about 5g each).
In a large bowl, combine the 750g sausage meat with the 50g Dijon mustard, chives, chervil, egg, salt and white pepper – mix well to incorporate everything.
Lay out the meat on a baking sheet and put another baking sheet on top. With a rolling pin, gently roll over the top baking sheet in order to roll
out the meat to about 1cm thick.
Remove the baking sheets and divide the meat into 12 even square portions.
Place a peeled quail egg on each portion of meat and roughly mould the meat around the egg, being careful not to overlap too much. Repeat for each egg.
In 3 separate bowls, have your flour mixed with salt, egg wash and breadcrumbs ready. Coat the eggs by dipping each one into the flour, then the egg wash, followed by the breadcrumbs – rolling the eggs in your hand.
Tip: to keep their shape. Chill the eggs in the fridge until needed.
Start by preparing your ingredients for the Bois Boudran: finely chop the tarragon, chives, tarragon, shallots and peel.
Dice your tomatoes, discarding the seeds.
To make the bois boudran dipping sauce, mix all the ingredients for the sauce – apart from the tabasco – together in a bowl until combined.
Gradually add the tabasco, tasting after every drop to ensure the sauce is not too spicy. Set aside.
To cook the Scotch eggs, fill a large saucepan with vegetable oil to halfway and heat over a medium heat – get the oil to 180°C, using a sugar thermometer to check the temperature (if you don't have one then not to worry.)
Carefully place your Scotch eggs into the hot oil and fry for 2 minutes or until golden all over.
Remove the eggs from the oil and place onto kitchen
towel to dry a little – the Scotch eggs should be golden on the outside and retain their liquid centre.
Serve with the bois boudran dipping sauce!