Olivier with eel
4 servings
30 minutes
Recipe by Maxim Tarusin, chef of the restaurant "Voskhod".
Calories306.3kcal
Proteins12.6grams
Fats25.4grams
Carbohydrates8.5grams
Jerusalem artichoke
140
g
Mayonnaise
40
g
Unagi (eel) sauce
40
ml
Eel
220
g
Quail egg
4
pc
Cuttlefish ink
to taste
Sambal
40
g
Cucumbers
120
g
1
Boil the Jerusalem artichoke for 15-20 minutes over medium heat. Cut the cooked Jerusalem artichoke into cubes.
- Jerusalem artichoke: 140 g
2
Cut 180 grams of eel, the remaining 40 grams will be used for salad decoration.
- Eel: 220 g
3
Slice the lightly salted cucumbers.
- Lightly salted cucumbers: 120 g
4
Prepare unagi sauce. Mix mayonnaise, unagi, and sambal.
- Mayonnaise: 40 g
- Unagi (eel) sauce: 40 ml
- Sambal: 40 g
5
Slice the cucumber and cover the salad with it. Top with caviar, eel slices, and quail eggs.
- Cucumbers: 120 g
- Tobiko (flying fish roe): 40 g
- Eel: 220 g
- Quail egg: 4 pieces
- Cuttlefish ink: to taste
