A light summer dish
A refined Luxembourgish dish for which pieces of leek are carefully sautéed in a pan. The highlight of the dish are the stuffed quail eggs, which are added together with pickled shallots. Served with a zesty vinaigrette, this dish is a perfect blend of crunchy vegetables and soft eggs, beautifully rounded off by the tartness of the vinaigrette. A real taste sensation!
Preparation time: 40 minutes
Cooking time: 20 minutes
Ingredients
for 6 people
- 6 leeks (white part only)
- 10 g butter
- 2 shallots
- Vegetable stock
For the vinaigrette:
- 50 ml wine vinegar
- 100 ml rapeseed oil
- 10 g strong mustard
- 2 sprigs of tarragon and chives (chopped)
- 6 quail eggs
For the sauce:
- 100 ml sour cream
- 15 g horseradish (chopped)
- Salt
- Cayenne pepper
Preparation
| 1 | In a pan, brown the leek in butter. Fill halfway up with vegetable stock. Season with salt and pepper. Cover and leave to steam over a low heat. |
| 2 | Once the leeks are tender but firm, remove the lid and allow the remaining liquid to evaporate. Set aside to cool. |
| 3 | For the vinaigrette, boil the quail eggs for 3 minutes. Allow them to cool and then peel them. |
| 4 | Cut them in half lengthwise. Carefully remove the yolks and keep the whites. |
| 5 | Mash the yolk with the mustard, vinegar and oil until thick. Mix in the tarragon and chives. |
| 6 | Put the sauce in the quail egg shells. |
| 7 | Mix the sour cream with the horseradish. Season with salt and pepper. Cut the shallots into quarters and bake in aluminium foil at 200°C/180°C fan for 20 minutes. |
| 8 | Cut the leeks into 3–5 cm pieces. Arrange on the plate. |
| 9 | Garnish with the eggs, a few dots of horseradish and the shallots. |
The chef
Carlo Sauber
Carlo Sauber has not only shaped the face of culinary education in Luxembourg by teaching young chefs at the Lycée Technique (vocational secondary school) in Bonnevoie for the past 23 years, but has also raised the profile of Luxembourgish cuisine internationally. As team captain of the national team, he led Luxembourg’s cuisine to the No. 9 spot in the world rankings. Today, Carlo works as a judge and trainer for the Worldchefs Association. He is as passionate as ever for the culinary world, and committed to ensuring that everyone is able to recognise the importance of quality when it comes to food and to pass on this knowledge to future generations. His contributions to the cookbook “Ketty Thull” are a testimony to Luxembourg’s culinary identity.
All our recipes have been developed in collaboration with the luxembourgish culinary magazine KACHEN!
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