Olivier with crayfish tails and crab
2 servings
35 minutes
A version of the festive Olivier salad, the closest to what Lucien Olivier himself prepared. The recipe only lacks hazel grouse and black caviar. But crab is responsible for luxury here, so the classic festive salad turns out elegant and unusual. Recipe from the chef of the restaurant "Seafood Collection" Denis Gorbachev.
1
It is preferable to bake vegetables to retain their flavor. Bake in foil at 180 degrees for 40-60 minutes depending on the size of the vegetables.
- Boiled potatoes: 200 g
- Boiled carrot: 150 g
2
Blanch the fresh frozen peas. Chop the capers finely.
- Green peas: 75 g
- Capers: 25 g
3
Cut the vegetables into cubes. Boil the chicken eggs in salted water for 9 minutes, then also cut them into cubes. You can leave 1 egg for decoration by cutting it in half.
- Boiled potatoes: 200 g
- Boiled carrot: 150 g
- Chicken egg: 200 g
4
Boil quail eggs for one minute and then plunge them into cold water to allow the yolk to spread.
- Quail egg: 1 piece
5
Leave crab meat, quail egg, and spinach for decoration. Mix the other ingredients with mayonnaise.
- Crab meat: 30 g
- Quail egg: 1 piece
- Baby spinach: 5 g
- Mayonnaise: 250 g
6
Place the crab on top, sprinkle with peas, and garnish with spinach. Cut the quail egg in half and place it next to the base of the salad.
- Crab meat: 30 g
- Green peas: 75 g
- Baby spinach: 5 g
- Quail egg: 1 piece