Sous Vide Quail Egg on Buckwheat Blini

64°C (147.2° F)
Temperature
Sous vide time
8 People
Serves
Pro
Difficulty
Nomiku
Source

Introduction

Cooking time: 1 hr: 30 minutes sous vide quail eggs, 30 minutes blinis

Ingredients

Blinis

  • 1/3 cup buckwheat flour
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 cup plus 2 tablespoons milk
  • 1 extra-large egg
  • 1 tablespoon butter, melted-- extra butter cooking blinis, ½ teaspoon per blini

Assembly

  • 3 bunches fresh tarragon, two bunches chopped and 1 bunch for garnishing
  • 6 chive sprigs, minced
  • 1/2 cup sour cream
  • 2 dozen quail eggs
  • buckwheat blinis
  • 2 ounces trout or salmon roe
  • salt to taste

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Introduction

Cooking time: 1 hr: 30 minutes sous vide quail eggs, 30 minutes blinis

Directions

  1. Preheat oven to 350°F.
  2. Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the melted butter, then whisk into the flour mixture.
  3. Put in 1/2 teaspoon of melted butter per slot in muffin tin and ½ to 1 tablespoon of batter in per slot so that is spreads to cover the entire bottom. Bake blinis for 6 minutes or until bubbling and slighty brown on top.
  4. Remove cooked blinis from tin and repeat with the remaining batter if necessary. Set aside.
  5. Set up Nomiku according to manufacturer’s instructions and turn temperature to 64°C (147°F).
  6. Put quail eggs gently into water bath and cook for 30 minutes.
  7. Mix chives, tarragon, sour cream, and salt together.
  8. Top blini with ½ tablespoon of herbed sour cream mixture and create a little crater for the quail egg to rest on. Granish the quail egg with two tarragon leaves and roe. Repeat! Take time to admire your work.

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