Quail Egg Baked on Wild Garlic Puree

For the quail egg, first prepare the wild garlic puree. To do this, peel the potatoes and boil them in salted water until very soft, strain and allow to steam briefly. While still hot, press through a potato ricer. Stir in hot milk and butter, then whisk until smooth. Pass the mixture through a strainer. Season with salt, white pepper from the mill and fresh nutmeg.

Just before serving, stir in the wild garlic freshly pureed in a blender (with a little beef broth!) or the wild garlic pesto. Pour the mashed potatoes into a pastry bag and arrange in the center of the slightly recessed plates.

Boil the quail eggs in water for 2 minutes and 45 seconds until waxy soft. Quench in ice water, peel carefully, coat with flour, beaten egg and breadcrumbs and fry in hot fat until floating.

For the quick chive sauce, mix all ingredients together.

Cut the caps off the eggs, place a dumpling of caviar on top, replace cap. Place quail eggs on the puree, garnish with chive sauce and serve.

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