Pan-roasted quail, herbs and fried egg

Ingredients

Fresh Meat

  • 4 quails

Speciality Ingredients

  • transglutaminase, for dusting

Beverages

  • 4kg water

Store Cupboard

  • 400g of salt
  • 40g of rosemary
  • 8g of black peppercorns
  • flour, seasoned with salt
  • 1 handful of Panko breadcrumbs
  • 4 quail eggs

Salad & Fresh Herbs

  • 25g of thyme
  • 4 bay leaves
  • mixed leaves

Fruit & Vegetables

  • 25g of garlic
  • 250g of ceps, frozen and chopped
  • 1 shallot, sliced finely
  • 2 ceps, cut in half

Game

  • 8 quail legs

Dairy

  • 1 egg, beaten to make eggwash
  • 100g of butter
  • 75ml of double cream
  • 1 knob of butter

Oils & Vinegars

  • 1 dash of oil

Spices & Dried Herbs

  • wood sorrel