Saturday, January 23, 2010
The Quail Egg
It's about time we caught up with all the other foodies and explored the quail egg. Tiny little things. Tough shells too.
Poached. Much less egg white than a chicken egg.
Sockeye salmon. I had the fishmonger cut off the skin this time. (But he left me with a few bones to pull.)
Basil. Chopped. (Whack, whack, whack.)
Basil in cream.
And brought to boil then simmered. Turns greenish. Basil cream!
Salmon, caramelized with sugar, both sides.
Caviar. Technically American paddlefish "caviar." (Fish eggs. From Montana, I think.) Really quite nice. $40/ounce.
Caramelized salmon with basil cream topped with a poached quail egg and caviar. Appetizer!