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Olivier with quail, crayfish tails and red caviar

4 servings

45 minutes

Recipe by Artem Martirosov, chef of the restaurant "Krabykutaby".

Energy value per serving

CaloriesProteinsFatsCarbohydrates

915.2

kcal

56.9g

grams

67.1g

grams

21.8g

grams

Ingredients

4servings

160

g

180

g

120

g

280

g

Frozen green peas

160

g

Red caviar (salmon roe)

120

g

8

pc

200

g

4

pc

to taste

80

ml

to taste

Ground black pepper

to taste

Cooking steps

1
Boil carrots, potatoes, and eggs.
Required ingredients:
1. Carrot: 160 g
2. Potato: 180 g
3. Quail egg: 8 pieces

2
Grease the quails with sunflower oil, season with salt and pepper, and bake for 7 minutes at 220 degrees.
Required ingredients:
1. Quail: 4 pieces
2. Sunflower oil: 80 ml
3. Salt: to taste
4. Ground black pepper: to taste

3
Cut the carrots, potatoes, and apples into cubes. Clean half of the quails and chop them into the salad.
Required ingredients:
1. Carrot: 160 g
2. Potato: 180 g
3. Green apples: 120 g
4. Quail: 4 pieces

4
Add crayfish tails, peas, and chopped quail egg to the ingredients. Dress with mayonnaise and mix.
Required ingredients:
1. Crayfish tails: 280 g
2. Frozen green peas: 160 g
3. Quail egg: 8 pieces
4. Mayonnaise: 200 g

5
Using a molding ring, place a portion of Olivier salad on a plate, then top it with a quail wing and leg. Garnish the salad with red caviar.
Required ingredients:
1. Red caviar (salmon roe): 120 g
2. Quail: 4 pieces

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