Olivier with crayfish necks
1 serving
30 minutes
From Vladimir Sidorov, chef of the restaurant "Cheretto More".
Calories583.2kcal
Proteins27.5grams
Fats45.5grams
Carbohydrates14.4grams
1
Cut the chicken fillet into neat pieces and fry in vegetable oil until cooked. Let it cool.
- Chicken breast fillet: 70 g
- Vegetable oil: 10 ml
2
Cut the vegetables into even cubes, mix them, and add mayonnaise.
- Mayonnaise: 50 g
- Cucumbers: 25 g
- Marinated cucumbers: 25 g
- Boiled potatoes: 70 g
3
Place the salad on a plate using a culinary ring. Top with shrimp in mayonnaise, followed by chicken fillet. Garnish with a mix of salad leaves.
- Crayfish tails in brine: 20 g
- Chicken breast fillet: 70 g
- Mixed salad greens blend: 15 g
