Olivier with langoustine

3 servings

30 minutes

This is how they make Olivier in the Humans restaurant.

Energy value per serving

• Calories: 474
• Proteins: 43.7g
• Fats: 26.4g
• Carbohydrates: 12.4g

Ingredients

• Boiled potatoes: 30 g
• Pickles: 20 g
• Boiled carrots: 10 g
• Langoustines: 4 pc
• Mayonnaise: 20 g
• Quail egg: 1 pc
• Egg yolk: 1 pc
• Red caviar: 5 g
• Onion-sibulet: 1 g
• Cucumbers: 100 g
• Olive oil: 25 ml
• Vegetable oil: 25 ml
• Lime juice: 15 ml
• Honey: 15 g
• Salt: 1 g

Cooking steps

1. Prepare cucumber dressing: blend fresh cucumbers, olive and vegetable oils, honey, and lime juice. Strain through a sieve. Add salt to taste.

   Required ingredients:

   • Cucumbers: 100 g
   • Olive oil: 25 ml
   • Vegetable oil: 25 ml
   • Honey: 15 g
   • Lime juice: 15 ml
   • Salt: 1 g

2. Clean the langoustines and steam them.

   Required ingredients:

   • Langoustines: 4 pieces

3. Boil potatoes, carrots, and pickles into small cubes, season with salt, and mix with mayonnaise. Place in the center of the plate using a culinary ring.

   Required ingredients:

   • Boiled potatoes: 30 g
   • Boiled carrots: 10 g
   • Pickles: 20 g
   • Mayonnaise: 20 g
   • Salt: 1 g

4. Place two halves of quail eggs and langoustines on top.

   Required ingredients:

   • Quail egg: 1 piece
   • Langoustines: 4 pieces

5. Garnish with grated yolk and red caviar.

   Required ingredients:

   • Egg yolk: 1 piece
   • Red caviar: 5 g

6. Pour cucumber dressing around the salad mound.

   Required ingredients:

   • Cucumbers: 100 g