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Curly-leaf parsley 800gm
White truffle oil 10mL
Cooking cream 60mL
Quail eggs 2 pcs
Salt & pepper to taste
Nutmeg to taste
Method of Preparation:
• Remove parsley from the stalks and wash it thoroughly a few times in fresh running water to get rid off any sand or residue.
• Blanch the parsley for 5 seconds in boiling slightly salted water and then put it straight into ice water. Once cool, strain it and and place in a food processor to produce a very fine puree.
• In a pan, cook the cooking cream over low fire until reduced to 1/3 of its original volume.
• Add the pureed parsley to the cream and mix. Remove from heat.
• In a separate pan, melt the butter and add to the puree mixture immediately.
• Season mixture with salt, pepper and plenty of nutmeg. Add a bit of truffle oil to give it a distinctive taste. Set aside.
• Using a non-stick pan, slowly fry the two quail eggs until just done.
• In two deep plates, place one quail egg each on top of the parsley compote and serve.
Did you know...
Parsley compote or parsley mousseline can be served with stir-fried scallops. If you make it with shallots, it is best served with pan-seared steak.
Source: Courtesy of The Talk, Mövenpick Hotel Jumeirah Beach, Special to Classifieds