‘ALHEIRA DE VITELA’ (Veal Alheira) CROQUETTE WITH SAUTEED TURNIP GREENS, QUAIL LOLLIPOPS AND POACHED QUAIL EGG
For the ‘Alheira de Vitela’ croquettes:
1 ‘Alheira de Vitela’ Minhofumeiro
Breadcrumbs as needed
Flour as needed
Sunflower oil as needed
Open the ‘Alheira de Vitela’ and peel it off. Sprinkle your hands with flour and form balls.
Dip them in flour, beaten egg and breadcrumbs. Fry in very hot oil
To sauté the turnip greens:
100g cooked turnip greens
1 chopped garlic clove
Salt and pepper as needed
In a frying pan heat the olive oil with the minced garlic, add the turnip greens and sauté, season with salt and pepper and set aside.
For the quail lollipop:
4 quail legs
Table salt as needed
Flour as needed
Egg as needed
Chopped Corn Flakes in the mincer, as needed
Thoroughly clean the quail legs, season with salt. Dip in flour, egg and then in the chopped Corn Flakes. Fry in very hot oil. Reserve.
To poach the quail eggs:
Put a pan on the stove with water and vinegar, when the water boils, break the quail eggs into the water. Let the eggs poach and remove them from the water with the help of a slotted spoon.
Plating up and finishing:
On a round white plate.
With the help of a round mould, place the turnip greens and spread them, remove the mould and overlap the ‘Alheira de Vitela’ croquette.
Place the poached quail egg on top and stick a rosemary stick.
Lean the 4 quail legs against the ‘Alheira de Vitela’ croquette.
Garnish with a fried cherry tomato.
Garnish the plate with balsamic vinegar cream.
Fry the skewers in very hot peanut oil and dry on absorbent paper.
Arrange the skewers on the tomato and arugula salad and serve.