Olivier with quail, crayfish tails and red caviar

4 servings

45 minutes

Recipe by Artem Martirosov, chef of the restaurant "Krabykutaby".

Energy value per serving

• Calories: 915.2
• Proteins: 56.9g
• Fats: 67.1g
• Carbohydrates: 21.8g

Ingredients

• Carrot: 160 g
• Potato: 180 g
• Green apples: 120 g
• Cancer necks: 280 g
• Frozen green peas: 160 g
• Red caviar: 120 g
• Quail egg: 8 pc
• Mayonnaise: 200 g
• Quail: 4 pc
• Garlic: to taste
• Sunflower oil: 80 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Boil carrots, potatoes, and eggs.

   Required ingredients:

   • Carrot: 160 g
   • Potato: 180 g
   • Quail egg: 8 pieces

2. Grease the quails with sunflower oil, season with salt and pepper, and bake for 7 minutes at 220 degrees.

   Required ingredients:

   • Quail: 4 pieces
   • Sunflower oil: 80 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Cut the carrots, potatoes, and apples into cubes. Clean half of the quails and chop them into the salad.

   Required ingredients:

   • Carrot: 160 g
   • Potato: 180 g
   • Green apples: 120 g
   • Quail: 4 pieces

4. Add crayfish tails, peas, and chopped quail egg to the ingredients. Dress with mayonnaise and mix.

   Required ingredients:

   • Cancer necks: 280 g
   • Frozen green peas: 160 g
   • Quail egg: 8 pieces
   • Mayonnaise: 200 g

5. Using a molding ring, place a portion of Olivier salad on a plate, then top it with a quail wing and leg. Garnish the salad with red caviar.

   Required ingredients:

   • Red caviar: 120 g
   • Quail: 4 pieces