Olivier with quail and crayfish tails
4 servings
100 minutes
Brand chef of the Uhvat restaurant Viktor Beley prepares the main New Year's salad according to a recipe that is close to the original idea of Lucien Olivier. It has crayfish tails, black caviar, and quail. Viktor also adds Thursday salt to the salad, which he prepares according to all the rules and canons himself.
1
Wash potatoes and carrots with a brush, wrap in foil, and bake in the oven until done.
- Carrot: 100 g
- Potato: 180 g
2
Boil the eggs hard.
- Chicken egg: 3 pieces
3
Rub the quails with vegetable oil, salt, and pepper, pack them in a bag and refrigerate for an hour. Then place them breast side up on a baking sheet and bake in a preheated oven at 180 degrees for 20 minutes.
- Quail: 2 pieces
- Vegetable oil: 40 ml
- Salt: to taste
- Ground black pepper: to taste
4
Carefully separate the legs of the cooked quails and leave them for decoration. Remove the meat from the remaining parts and cut it.
5
Peel the baked vegetables and eggs. Cut the baked vegetables, cucumbers, and apple into strips, and the eggs into small cubes.
- Chicken egg: 3 pieces
- Apple: 80 g
- Cucumbers: 100 g
6
Place the chopped ingredients on a plate, add pea pods, crayfish tails, and dress with mayonnaise.
- Green peas: 80 g
- Cancer necks: 120 g
- Mayonnaise: 150 g
7
Garnish with thin slices of radish and carrot, lettuce leaves, and black caviar. Place a quail leg in the center of the dish.
- Black caviar: 10 g
- Radish: 60 g
- Frisee salad: 20 g