Baked quail egg on wild garlic puree with caviar topping

Ingredients:

(Serves 6)

• 300 g potatoes
• 50 ml milk
• 20 g butter
• Salt
• White pepper, freshly ground
• Fresh nutmeg
• 50 g fresh wild garlic or wild garlic pesto
• 125 g Imperial Baerii caviar
• 4 quail eggs
• Flour
• 1 egg, beaten
• Breadcrumbs
• Oil for frying

For the chive sauce:

• 2 tbsp sour cream
• 1 tbsp crème fraîche
• 1 tbsp chopped chives
• Salt
• White pepper, freshly ground

Preparation:

Make the wild garlic puree:
Peel the potatoes and boil them in salted water until very soft. Drain and let them steam dry for a moment. While still hot, press the potatoes through a potato ricer. Stir in the hot milk and butter, then whisk the mixture until smooth. Pass the mixture through a fine sieve. Season with salt, white pepper, and fresh nutmeg. Just before serving, stir in freshly pureed wild garlic (or some wild garlic pesto mixed with beef stock).

Prepare the quail eggs:
Boil the quail eggs for 2 minutes and 45 seconds until soft. Rinse them under cold water and carefully peel. Coat the peeled eggs in flour, then dip them in the beaten egg, and coat them in breadcrumbs. Deep fry in hot oil until golden brown.

Prepare the chive sauce:
Mix all ingredients for the chive sauce together.

To serve:
Cut the tops off the quail eggs and place a small dollop of caviar on top of each egg. Replace the tops. Pipe the potato puree onto the center of slightly hollowed plates. Place the quail eggs on top of the puree, garnish with chive sauce, and serve.

Enjoy this delicious and refined dish, featuring the distinctive flavor of wild garlic and the delicate taste of quail eggs!