Courtesy of Executive Chef David Burke
2 lbs blanched Idaho Fingerling Potatoes, small/diced
1 Medium Spanish Onion Small Dice Approx 1⁄2 lb
2 Shallots Small Diced
1 lbs Shrimp Cleaned & De-veined diced
1 Red pepper Small Dice
1 Yellow Pepper Small Dice
1/2 Cup Fines Herb (Parsley, chive, tarragon & chervil)
1 Pc. Corn Niblets Removed (Tossed in olive oil & roasted
10 minutes)
1/8 tsp. cayenne pepper
1⁄4 cup heavy cream
Salt & pepper
1 quail egg
1. Sweat onion, peppers and shallots in olive until translucent
2. Add corn, shrimp, potatoes, cream, herbs, cayenne,
salt and pepper.
3. Simmer on low heat until sauce thickens, check seasoning
and serve.
4. Top with sunny side up quail egg.
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