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Sous vide quail breasts with warm potato and watercress salad Recipe

Sous vide quail breasts with warm potato and watercress salad is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Sous vide quail breasts with warm potato and watercress salad is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have sous vide quail breasts with warm potato and watercress salad using 14 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Sous vide quail breasts with warm potato and watercress salad:

1. Make ready For sous vide quail:
2. Get 18 pcs quail breast fillet
3. Make ready 3 garlic crushed
4. Take 2 tsp fresh thyme
5. Make ready Salt and pepper
6. Take Olive oil
7. Take For potato and watercress salad:
8. Make ready 500 g small red potato, cleaned, unpeel and cut it bite size
9. Get 3 tbsp olive oil
10. Prepare Salt and pepper
11. Get 2 tsp lemon juice
12. Make ready 2 tsp sherry vinegar
13. Prepare 1 bunch watercress tough stems removed
14. Prepare Zest half of lemon

Steps to make Sous vide quail breasts with warm potato and watercress salad:

1. For Sous vide quail breast:
2. Set the Anova sous vide precision cooker to 62 C
3. Season the quail with salt and pepper and place in the large zipper lock or vacuum seal back along with olive oil, garlic and tyhme.
4. Seal the bag using the water immersion technique. Place in the water bath for 1 hour
5. When the timer goes off, remove the bag from the water bath. Remove the quail from the bag and pat dry with paper towels.
6. Heat the pan over high heat and put 2 tbsp of light olive oil. Add the quail and sear until skin is golden brown, about 1 minute per side.
7. Transfer to the place and serve with warm salad.
8. For salad: Heat oven to 375 C. Arrange potatoes in a roasting pan and add 1 tbsp olive oil, salt and pepper. Roll potatoes to coat.
9. Roast for 40 minutes of until the potatoes are tender. Remove from oven and let stand just until cool enough to handle.
10. Meanwhile, whisk together lemon juice, sherry vinegar, 2 tbsp olive oil, salt and pepper in a medium bowl, set aside.
11. Put the warm potato in a bowl, add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, serve immediately.
12. Enjoy

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