Olivier with persimmon and Kamchatka crab
10 servings
30 minutes
Sergey Eroshenko's version: this Olivier is served in his restaurant "Honest Kitchen". There are no potatoes in this Olivier, it was replaced with persimmon, and instead of traditional beef or tongue - Kamchatka crab meat.
Calories385.2kcal
Proteins21.6grams
Fats27.1grams
Carbohydrates14.1grams
Persimmon
400
g
Carrot
300
g
Cucumbers
200
g
Pickled cucumbers
200
g
Canned green peas
300
g
Mayonnaise
300
g
Spring onion
50
g
Chicken egg
10
pc
1
Thaw the crab claws, clean them from membranes, and shred the meat into fibers.
- Crab claw meat (phalanges): 600 g
2
Dice the dates. Boil the carrots and eggs, then dice them.
- Persimmon: 400 g
- Carrot: 300 g
- Chicken egg: 10 pieces
3
Mix all ingredients and dress with mayonnaise. Add salt and pepper to taste. Can be garnished with cilantro and a slice of tomato.
- Mayonnaise: 300 g
