Bites of Quail Eggs, Celery Root and Caviar
- 30 g (1.0 oz) of Calvisius Tradition Royal
- 4 quail eggs
- 1 small celery root
- 1 teaspoonful of sour cream
- 1 lemon
Clean and wash the celery root, julienne it and blanch it in boiling salted water with some lemon juice.
Strain it, let it cool and dress it with some sour cream and salt.
Boil the quail eggs for 3 minutes, drain the water and let them cool off. Peel them and cut them in half.
Arrange the celery root in the plates in order to create 4 little nests, place the eggs in the center and top them with caviar.