Olivier with beef tongue and green peas

4 servings

90 minutes

The recipe was shared with us by German Vladimirov, chef of the restaurant Kislovsky Taste & Place.

Energy value per serving

• Calories: 483.3
• Proteins: 18.7g
• Fats: 34.9g
• Carbohydrates: 25g

Ingredients

• Chicken egg: 4 pc
• Potato: 2 pc
• Carrot: 4 pc
• Green peas: 80 g
• Cucumbers: 4 pc
• Pickles: 4 pc
• Beef tongue: 160 g
• Mayonnaise: 140 g
• Salt: 4 g
• Ground black pepper: 4 g
• Micro salad: to taste

Cooking steps

1. Boil the beef tongue in boiling water for 2 hours.

   Required ingredients:

   • Beef tongue: 160 g

2. Cool in cold water, remove the skin.

   Required ingredients:

   • Beef tongue: 160 g

3. Wrap the potatoes and carrots in foil and bake in the oven at 180 degrees for one hour.

   Required ingredients:

   • Potato: 2 pieces
   • Carrot: 4 pieces

4. Boil the eggs, cool them down, and peel.

   Required ingredients:

   • Chicken egg: 4 pieces

5. Peel fresh and pickled cucumbers.

   Required ingredients:

   • Cucumbers: 4 pieces
   • Pickles: 4 pieces

6. Cool the potatoes and carrots and peel them.

   Required ingredients:

   • Potato: 2 pieces
   • Carrot: 4 pieces

7. Cut all ingredients into small sticks.

8. Put potatoes, carrots, eggs, peas, cucumbers, and half a portion of tongue into a deep bowl, add salt and pepper.

   Required ingredients:

   • Potato: 2 pieces
   • Carrot: 4 pieces
   • Chicken egg: 4 pieces
   • Green peas: 80 g
   • Cucumbers: 4 pieces
   • Pickles: 4 pieces
   • Beef tongue: 160 g
   • Salt: 4 g
   • Ground black pepper: 4 g

9. Dress with mayonnaise and mix well.

   Required ingredients:

   • Mayonnaise: 140 g

10. Place the salad in a mold or on a plate, garnish with half a portion of tongue and microgreens.

    Required ingredients:

    • Beef tongue: 160 g
    • Micro salad:  to taste

11. Serve!