Yar’s head chef, Maxim Tarusin, shares a recipe for quail, which he says can be found at gourmet grocery stores around Moscow or via the Internet shop Russky Dvor.
Per serving:
1/2 quail torso
3g soy sauce
3g chile sauce
3g tkemali
olive oil
1 poached quail egg (as a garnish)
1g salt
For 1 kilogram of stolichny salad:
300g potatoes
200g carrots
200g fresh cucumbers
100g mayonnaise
1 can (300g) peas
5 eggs
5g parsley or arugula
(deep-fry one sprig as a garnish)
Garnish:
10g crabmeat (fresh, frozen or canned)
Sauce (for plate decoration): pureed mangos with 5g of basil
Marinate the quail torsos in a mixture of soy, chile and tkemale sauces. Fry the quail in oil. Poach the quail egg for 1-2 minutes, with vinegar and salt added to the water, for the garnish.
To make the salad, boil the vegetables, then dice them and mix. Add mayonnaise.
Place the salad and fried quail on the plate.
Make a nest from the crab meat, and set the poached egg in the center.
Decorate the serving dish with the mango puree.
Source: Yar , Moscow, Russia