Quail Eggs, Focaccia, Trumpet Mushrooms, and Parsley Salsa

Adapted by StarChefs.com
February 2015
Yield: 4 servings

INGREDIENTS:

Lapsang Souchong Pickle
500 grams rice vinegar
180 grams sugar
150 grams water
4 grams star anise
34 grams lapsang souchong
3 grams salt
Lapsang Souchong Oil
800 grams canola oil
60 grams lapsang souchong
Quail Eggs
12 quail eggs
Parsley Salsa
150 grams finely chopped parsley
40 grams finely chopped shallot
10 grams finely chopped garlic
45 grams extra virgin olive oil
King Trumpet Mushrooms
1 king trumpet mushrooms
salt
Tzatziki
320 grams crème fraîche
248 grams yogurt
62 grams cucumber
5 grams garlic
3 grams salt
3 grams dill leaves
Biga
181 grams bread flour
107 grams water, warmed to 80°F
5 grams dried yeast
Scallion Focaccia
50 grams dried yeast
556 grams water, warmed to 80°F
726 grams bread flour
17 grams salt
60 grams chopped scallions
oil
To Assemble and Serve
Delfino cilantro

METHOD:

Lapsang Souchong Pickle

In a saucepot, combine all ingredients and bring to a boil. Remove from heat and cool.

Lapsang Souchong Oil

In a blender, combine ingredients and blend on high speed. Transfer to a saucepot and lightly heat. Remove from heat and cool.

Quail Eggs

Place quail eggs in ice water for 15 minutes. Bring a large pot of heavily salted water to boil. Blanch eggs for 2 minutes and 30 seconds and cool in ice bath. Peel eggs and submerge in Lapsang Souchong Pickle for 48 hours. Remove from pickling liquid and store in Lapsang Souchong Oil.

Parsley Salsa

In a mixing bowl, combine all ingredients.

King Trumpet Mushrooms

Heat water bath for immersion circulator at 190°F. Place mushrooms in a vacuum bag with Lapsang Souchong Oil and salt, and seal. Cook mushrooms sous vide for 24 hours. Remove from bag and cut into small pieces.

Tzatziki

In a blender, combine all ingredients and blend until smooth.

Biga

In a mixing bowl, combine all ingredients. Cover with plastic wrap and allow to sit at room temperature for 12 hours.

Scallion Focaccia

Dissolve yeast in water and combine with flour and salt to form smooth dough. Slowly incorporate Biga and then scallions. Place dough in a greased bowl, cover with plastic wrap, and bulk ferment 3 hours, folding twice every hour. Heat oven at 375°F. Divide dough in half and roll out each half on sheet trays. Brush surface with oil and proof 1 hour. Bake until golden and cut into pieces.

To Assemble and Serve

In a hot pan, lightly char Scallion Focaccia and break into smaller pieces. In a bowl, combine Focaccia, King Trumpet Mushrooms, and Parsley Salsa; toss lightly and arrange in deep serving plates. Cut Quail Eggs in half and place on top of Focaccia. Spoon Tzatziki next to Focaccia salad and garnish with cilantro.