Squid Salad with Quail Eggs

Ingredients

• Squid 15 oz
• Fingerling Potatoes 5 oz
• Quail Egg 8 pieces
• Tarragon 0 oz
• Cilantro 0 oz
• Shallot 2 pieces
• Young Spinach "Belaya Dacha" 5 oz
• Salt to taste
• Ground Black Pepper to taste
• Balsamic Vinegar 5 fl oz
• Leek 0 oz
• Garlic 3 cloves
• Butter 0 oz
• Olive Oil 0 fl oz
• Apple Wine 5 fl oz

Step-by-Step Guide

Step 1

Reduce balsamic vinegar in a small saucepan with tarragon over low heat.

Step 2

Wash the potatoes and boil them. Cook the quail eggs, then cool them in a bowl of ice.

Step 3

Cut the shallot in half and separate it into "petals." Caramelize in a small amount of water with sugar.

Step 4

Mince the garlic, and finely chop the shallot, green onion, and cilantro. Clean the squid and make a cut on one side. Cut the lemons into wedges and halve the potatoes.

Step 5

In a skillet, sauté finely chopped shallots, add garlic, then add the squid, pour in the wine, and continue cooking for 3-4 minutes. Add wine to the mixture. Fry the potatoes in butter until golden brown.

Step 6

Mix all the prepared ingredients and serve immediately, drizzling with balsamic glaze and garnishing with a twist.