Quail egg steak and hollandaise sauce
Quail eggs make a wonderful addition to a dish such as this. They are dainty, scrumptious, easy to arrange and look great.
1 MANURAU quail egg (fried)
150g scotch fillet
1-2 strips of streaky bacon
2 prawns – cooked and peeled
2 vine ripe tomatoes – grilled
3-4 asparagus stems – blanched
Wrap bacon around steak and secure with soaked toothpicks.
Pan fry steak and bacon for around three to four minutes each side for medium rare (or as desired) and rest for five minutes.
Assemble steak, prawns, asparagus and tomato on a warm plate, fry quail egg and arrange on top of steak, drizzle with hollandaise sauce.
Hollandaise (six portions)
4 egg yolks (chicken)
300g melted butter (not too hot)
1 Tbsp. white wine vinegar
Salt and pepper
Place yolks in the food processor and pour in butter slowly until mixture forms a creamy hollandaise – add vinegar, salt and pepper to taste.
(Makes One serve)