Boned and stuffed some quail with a mushroom based stuffing, rolled up tightly into a ball with plastic wrap and sous vide at 160 for 1.5 hours. Served on potato puree, king trumpet mushrooms, a small piece of foie, and a pan sauce using the foie fat
Also took some small bay scallops and pureed them... rolled into a log in plastic wrap, sous vide at 140 for 30 minutes, cut into larger scallop sized pieces, seaered and served on a pea puree with chorizo bits and oil. Cheese crisp and truffle oil powder on top.
