Quail Eggs, Black Truffles, and Roasted Salsify with Argan Oil Sauce
This dish highlights the delicate balance of earthy black truffles, roasted salsify, and creamy quail eggs, all tied together with a silky argan oil sauce that enhances the dish with its unique nutty aroma.
Ingredients (Serves 2-4)
For the Dish
- 8 quail eggs
- 2 medium salsify roots (or substitute with parsnips)
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and freshly ground black pepper (to taste)
- 1 small black truffle (or truffle shavings)
- Fresh thyme or microgreens (for garnish)
For the Argan Oil Sauce
- 2 tbsp culinary argan oil
- 1 tbsp unsalted butter
- ½ cup light cream (or crème fraîche for extra richness)
- ½ tsp Dijon mustard
- ½ tsp lemon juice
- Salt and white pepper (to taste)
Instructions
1. Prepare the Salsify
- Peel the salsify and immediately submerge in a bowl of water with a squeeze of lemon to prevent oxidation.
- Cut into 3-inch batons.
2. Roast the Salsify
- Preheat the oven to 375°F (190°C).
- Toss the salsify with olive oil, butter, salt, and pepper.
- Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
3. Cook the Quail Eggs
- Bring a pot of water to a gentle simmer. Carefully lower the quail eggs and cook for 2 minutes for soft-boiled or 3 minutes for medium.
- Transfer to an ice bath, then carefully peel them.
4. Prepare the Argan Oil Sauce
- In a small saucepan over low heat, melt the butter and add the light cream. Stir gently.
- Whisk in the Dijon mustard, lemon juice, salt, and white pepper.
- Remove from heat and slowly drizzle in the argan oil, whisking continuously to emulsify and create a smooth, velvety texture.
5. Assemble the Dish
- Arrange the roasted salsify on a serving plate.
- Place the peeled quail eggs on top.
- Spoon the warm argan oil sauce generously over the dish.
- Shave or finely grate black truffle over the top.
- Garnish with fresh thyme or microgreens.
6.Serve Immediately
- Best enjoyed with a glass of Chablis, Sancerre, or a light Pinot Noir.