Olivier with hazel grouse and crayfish tails
4 servings
30 minutes
Olivier with partridges and crayfish tails is an exquisite version of the classic Russian salad, dating back to the times of aristocracy when dishes were characterized by sophistication and richness of flavors. The combination of tender partridge fillet, boiled potatoes, and fresh cucumbers gives the salad depth, while capers and olives add zest. Crayfish tails and lanspik lend special elegance to the dish, turning it into a true culinary masterpiece. Dressed with Provençal sauce with hints of Kabul sauce, it has a soft yet expressive taste. The salad is served chilled in a crystal vase, highlighting its sophistication and festivity. This dish is a harmony of flavors and textures created for true gourmets.
1
Cut the fried partridge fillet into cubes and mix with cubes of boiled, non-starchy potatoes and slices of fresh cucumbers.
- Hazel grouse: 0.5 piece
- Potato: 2 pieces
- Cucumbers: 1 piece
2
Add capers and olives, and pour with Provencal sauce, adding Kabul sauce. After cooling, transfer to a crystal vase, decorate with shrimp tails, lettuce leaves, and chopped lanspik. Serve very cold.
- Capers: 1 teaspoon
- Green olives: 4 pieces
- Provencal mayonnaise: 1.5 tablespoon
- Kabul sauce: to taste
- Crayfish tails: 3 pieces
- Lettuce: 3 pieces
- Aspic jelly (lanspik): 0.3 glass
