Olivier with quail
2 servings
25 minutes
Quail Olivier is an exquisite author’s version of the classic salad, combining the traditions of Russian cuisine with a modern gastronomic approach. The tender quail meat, fried to a golden crust, gives the dish a rich flavor and noble hue. Crunchy fresh and pickled cucumbers combined with canned peas create an interesting textural play, while napa cabbage adds lightness. Boiled eggs and carrots complement the ensemble, providing softness and balance to the salad. Dressed with mayonnaise, sea salt, and black pepper, this salad stands out for its harmony of flavors and elegant presentation. Quail Olivier is suitable for festive tables as well as special occasions when you want to impress guests with a refined yet cozy dish.
1
Stretch the quail carcass to make it flat.
2
Fry it in olive oil on both sides for 2-3 minutes.
- Quail: 225 g
- Sea salt: to taste
- Ground black pepper: to taste
3
Reduce the heat and cover with a lid. Simmer for another 5-7 minutes.
4
Boil the eggs hard, then cool them down.
- Chicken egg: 2 pieces
5
In a deep bowl, mix peas and diced pickles.
- Canned green peas: 120 g
- Pickled cucumbers: 2 pieces
6
Cut the peeled fresh cucumber just like the pickled one.
- Cucumbers: 1 piece
7
Cut the eggs into small cubes.
- Chicken egg: 2 pieces
8
Add cucumber and eggs to the salad, then dress with mayonnaise. Mix well.
- Cucumbers: 1 piece
- Chicken egg: 2 pieces
- Mayonnaise: 3 tablespoons
9
Tear the quail meat into small pieces by hand. Add salt.
- Quail: 225 g
- Sea salt: to taste
10
Add to the other ingredients.
11
Also add chopped Beijing cabbage.
- Napa cabbage (pak choi type): 30 g
12
Season with pepper and salt.
- Ground black pepper: to taste
- Sea salt: to taste
13
Add boiled carrots cut into small pieces.
- Boiled carrot: 0.5 piece
14
Mix well and serve.