Croissant Waffle with Quail Eggs &Tobiko

Ingredients

• 1 raw croissant • 4 quail eggs

For avocado mousse

• 1 avocado • 35 g onion, chopped • 1 chilli, chopped • 20 g tomato, chopped • 40 ml olive oil • 15 ml lemon Juice

For Balsamic reduction

• 200 ml Balsamic vinegar • 20 ml red wine

To garnish

• microgreens • tobiko (fish roe)

Method

For avocado mousse

Peel and mash the avocado.

Add chopped, onion, tomato, chilli, lemon juice and olive oil.

Mix until avocado turns into a smooth paste.

For croissant waffle

Grease and heat the waffle machine.

Put the raw croissant and let it cook well on both sides until it is golden brown.

For Balsamic reduction

In a pan, put red wine and denature the alcohol.

Add Balsamic vinegar and on slow heat let it reduce to half. Store in a squeezee bottle.

For the garnish

Cut the microgreens in a uniform length and put them in ice cold water for 3 to 4 minutes.

Drain the water and let the microgreens dry on clean paper towel.

For quail eggs

Boil water in a pan.

Add the eggs and let them boil for 4 to 5 minutes.

Drain the water, peel and cut the eggs into halves.

Keep aside.

To assemble

Place the croissant waffle on a plate of your choice.             

Fill the grooves with avocado mousse.

Place the half-cut quail eggs on the mousse, one in each groove.

Add tobiko with the help of a teaspoon next to each egg.

Garnish with microgreens.

Swirl a thin stream of Balsamic reduction around the croissant waffle as shown in the picture.