Courgette and chanterelle fricassee with fried quail eggs


(For 4 portions)

  • 2 punnets Ghoa Cress
  • 12 twigs Salad Pea
  • 600gr chanterelles mushrooms
  • 4 small round courgettes
  • 12 quail eggs
  • 50gr unsalted butter
  • 2 tbsp olive oil
  • 2 pinches white ground pepper
  • 2 pinches fine sea salt
  • vegetable oil for frying


  • Wash the chanterelles mushrooms under clear water, ready to use. 
  • Cut the top of the round courgettes, remove the seeds, and cook them in an oven at 220℃ for 15 to 20 minutes with a drizzle of olive oil. 
  • Drizzle a non-stick frying pan with the olive oil and add the butter, once melted, add the chanterelles mushrooms, and let cook for 4 to 6 minutes, tossing the pan time to time. 
  • Once cooked, leave the mushrooms in the pan and add one and half punnet of freshly chopped Ghoa Cress, season to taste and leave aside. 
  • Bring the vegetable oil to a very hot temperature and pour the quail eggs one by one, making sure to fold the white from the eggs on top of the yolk with a spoon. 
  • Fill the cooked courgettes with some of the mushrooms, arrange the rest in the plate, add the fried quail eggs and the cooking juice from the mushrooms. 
  • Add a few Ghoa Cress seeds, the Salad Pea, the rest of the Ghoa Cress and serve. 

Recipe: Franck Pontais

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