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Olivier with eel

4 servings

30 minutes

Recipe by Maxim Tarusin, chef of the restaurant "Voskhod".

Energy value per serving
CaloriesProteinsFatsCarbohydrates
306.3
kcal
12.6g
grams
25.4g
grams
8.5g
grams
Ingredients
4servings
Jerusalem artichoke
140 
g
Lightly salted cucumbers
120 
g
Mayonnaise
40 
g
Unagi sauce
40 
ml
Acne
220 
g
Quail egg
4 
pc
Cuttlefish ink
 
to taste
Sambal sauce
40 
g
Tobiko caviar
40 
g
Cucumbers
120 
g
Cooking steps

  • 1

    Boil the Jerusalem artichoke for 15-20 minutes over medium heat. Cut the cooked Jerusalem artichoke into cubes.

    Required ingredients:
    1. Jerusalem artichoke: 140 g

  • 2

    Cut 180 grams of eel, the remaining 40 grams will be used for salad decoration.

    Required ingredients:
    1. Acne: 220 g

  • 3

    Slice the lightly salted cucumbers.

    Required ingredients:
    1. Lightly salted cucumbers: 120 g

  • 4

    Prepare unagi sauce. Mix mayonnaise, unagi, and sambal.

    Required ingredients:
    1. Mayonnaise: 40 g
    2. Unagi sauce: 40 ml
    3. Sambal sauce: 40 g

  • 5

    Slice the cucumber and cover the salad with it. Top with caviar, eel slices, and quail eggs.

    Required ingredients:
    1. Cucumbers: 120 g
    2. Tobiko caviar: 40 g
    3. Acne: 220 g
    4. Quail egg: 4 pieces
    5. Cuttlefish ink:  to taste

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