fEUILLETE of poached quails' eggs with hollandaise sauce

 

About

Feuillete roughly translates as ‘leaves’, represented in this dish by the layers of puff pastry. The addition of Madeira to the pastry lends this quail egg recipe from Geoffrey Smeddle an enticing sweetness, particularly when smothered with hollandaise sauce. Quail eggs can be difficult to peel, so it’s best to boil a few extra and to use up any broken ones in a salad or sandwich. This is delicious served as a starter.

Type: Starter

Serves: 4

Ingredients

QUAIL EGGS

  • 24 quail eggs
  • 1 packet of puff pastry
  • 1 banana shallot, finely diced
  • 1 knob of butter
  • 500g of button mushrooms
  • 1 tsp thyme leaves, chopped
  • 100ml of Madeira
  • 1 lemon
  • black pepper

HOLLANDAISE SAUCE

  • 2 egg yolks
  • 1 banana shallot, peeled and finely sliced
  • 1 tsp black peppercorns
  • 1 tarragon stalk
  • 1 sprig of thyme
  • 150ml of white wine vinegar
  • 200g of butter, melted
  • salt

Method

Step 1.

Cook the eggs in a pan of boiling water – in batches of six or eight – for 2 minutes 40 seconds, then lift out into iced water. Once all the eggs are cooked, peel them and refrigerate until needed

Requires

  • 24 quail eggs
Step 2.

Roll out the pastry into four 4cm x 14cm rectangles, no more than 3mm thick. Transfer to a baking tray lined with greaseproof paper, making sure the pastry rectangles do not touch as they cook

Requires

  • 1 packet of puff pastry
Step 3.

Refrigerate the tray for at least an hour before baking in the oven at 200°C/Gas mark 6 until golden brown. Cool completely, then store in an airtight container

Step 4.

Fry the diced shallot gently with the butter until soft. Blitz the mushrooms in a food processor and add to the shallot in the pan with the thyme

Requires

  • 1 banana shallot
  • 1 knob of butter
  • 500g of button mushrooms
  • 1 tsp thyme leaves
Step 5.

Fry for 10 minutes, adding oil and butter if needed. Add the Madeira and fry until you have a compote-like consistency, then set aside.

Requires

  • 100ml of Madeira
Step 6.

To make the hollandaise sauce, whisk the yolks in a bowl over a pan of warm water until doubled in volume. Place the shallot, peppercorns, tarragon stalk and sprig of thyme in a pan with the vinegar. Reduce by half then strain through a sieve, saving the liquid

Requires

  • 2 egg yolks
  • 1 banana shallot
  • 1 tsp black peppercorns
  • 1 tarragon stalk
  • 1 sprig of thyme
  • 150ml of white wine vinegar
Step 7.

Pour the melted butter over the yolks, whisking all the time. Season with salt, add a little of the vinegar reduction and a squeeze of lemon juice, then whisk and taste

Requires

  • 1 lemon
  • 200g of butter
  • salt
Step 8.

If it tastes fatty, add more vinegar reduction; if it’s too acidic add more butter. Store in a bowl over hot (not boiling) water, covering the surface of the sauce with clingfilm to prevent a skin forming

Step 9.

Warm the pastry in the oven while warming the mushrooms in a pan. Spoon the mushroom mix along the pastry, making indentations in the mix for the eggs to sit

Step 10.

Finish the eggs in a pan of simmering salted water for 45 seconds then lift out, season lightly with pepper and place on the pastry and mushroom base. Spoon on the hollandaise and serve at once

Requires

  • salt
  • black pepper
VISIT US

The Peat Inn
Peat Inn, Near St. Andrews
Fife, Scotland
KY15 5LH

RESERVATIONS & BOOKINGS

Book a Table
Book a Room

DINING HOURS

Tue - Sat (Lunch)
12.30pm - 2pm
Tue - Sat (Dinner)
6.30pm - 9pm

OFFICE HOURS

Tue - Fri
9am - 8pm
Sat
11am - 7pm

Book A Table

For bookings of 7 or 8 guests please contact us directly.

Children over 7 are welcome in the restaurant at dinner.
Children of all ages are welcome at lunchtime.

Call Now

01334 840206