L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
Vegetable and seafood tempuraJapanese cuisine
Paella dish
Pies with onions and eggsRussian cuisine
Paella dish
AjoblancoSpanish cuisine
Paella dish
Italian meat ragout coda alla vaccinaraItalian cuisine
Paella dish
Japanese omuraisu omeletteJapanese cuisine
Paella dish
Easter KulichRussian cuisine
Paella dish
Finnish pie kalakukkoFinnish cuisine
Paella dish
Wonton SoupChinese cuisine
Paella dish
Spotted Dick PuddingBritish cuisine
Paella dish
Viennese chickenAustrian cuisine

Olivier with tongue and truffle

4 servings

30 minutes

Recipe by Roman Palkin, chef of the restaurant Ladurée à-la Russe.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
724.3
kcal
26.5g
grams
39.5g
grams
50.7g
grams
Ingredients
4servings
Potato
4 
pc
Carrot
4 
pc
Pickles
4 
pc
Green peas
8 
tbsp
Homemade mayonnaise
8 
tbsp
Pickled tongue
600 
g
Salt
 
to taste
Ground black pepper
 
to taste
Chicken egg
4 
pc
Black truffles
12 
g
Truffle oil
60 
ml
Cooking steps

  • 1

    Boil potatoes, carrots, and eggs.

    Required ingredients:
    1. Potato: 4 pieces
    2. Carrot: 4 pieces
    3. Chicken egg: 4 pieces

  • 2

    Cut all ingredients into equal cubes, mix with mayonnaise and truffle oil. Season with salt and pepper to taste.

    Required ingredients:
    1. Pickles: 4 pieces
    2. Green peas: 8 tablespoons
    3. Homemade mayonnaise: 8 tablespoons
    4. Pickled tongue: 600 g
    5. Salt:  to taste
    6. Ground black pepper:  to taste
    7. Truffle oil: 60 ml

  • 3

    Place the salad in a pastry ring and garnish with slices of black truffle on top.

    Required ingredients:
    1. Black truffles: 12 g

Similar recipes