Olivier with venison
1 serving
30 minutes
Olivier by Adrian Quetglas, brand chef of Moscow restaurants AQ Kithen, AQ Chiken, Adri BBQ and Grand Cru. The main ingredient is dry-cured venison, and aioli is used as a dressing instead of classic mayonnaise.
1
Vegetables: boil carrots and potatoes, cool them, and cut into cubes; briefly boil fresh frozen non-canned green peas. Cut lightly salted cucumbers into cubes.
- Carrot: 40 g
- Potato: 40 g
- Frozen green peas: 5 g
- Green peas: 8 g
- Pickled cucumbers: 35 g
2
Finely chop the onion. Black currant sauce: thaw frozen berries, remove excess moisture. Add citric acid and a bit of sugar, and cook like jam (simmer on low heat), evaporating moisture as much as possible.
- Chives: 3 g
- Blackcurrant: 30 g
- Citric acid: pinch
- Sugar: 20 g
3
Strain and hit, add a few tablespoons of vegetable oil.
- Vegetable oil: 30 ml
4
Place diced vegetables on a plate, with sauces separately on the side, topped with sliced venison. If desired, venison can be replaced with lightly salted salmon.
- Smoked venison: 20 g
- Aioli: 30 g
- Radish: 10 g
- Spring onion: 4 g
- Garden cress: 3 g
5
Then mix in a plate and top with a poached quail egg.
- Quail egg: 1 piece
