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Olivier with eel

4 servings

30 minutes

Recipe by Maxim Tarusin, chef of the restaurant "Voskhod".

Energy value per serving

CaloriesProteinsFatsCarbohydrates

306.3

kcal

12.6g

grams

25.4g

grams

8.5g

grams

Ingredients

4servings

Jerusalem artichoke

140

g

Lightly salted cucumbers

120

g

40

g

Unagi (eel) sauce

40

ml

220

g

4

pc

to taste

40

g

Tobiko (flying fish roe)

40

g

120

g

Cooking steps

1
Boil the Jerusalem artichoke for 15-20 minutes over medium heat. Cut the cooked Jerusalem artichoke into cubes.
Required ingredients:
1. Jerusalem artichoke: 140 g

2
Cut 180 grams of eel, the remaining 40 grams will be used for salad decoration.
Required ingredients:
1. Eel: 220 g

3
Slice the lightly salted cucumbers.
Required ingredients:
1. Lightly salted cucumbers: 120 g

4
Prepare unagi sauce. Mix mayonnaise, unagi, and sambal.
Required ingredients:
1. Mayonnaise: 40 g
2. Unagi (eel) sauce: 40 ml
3. Sambal: 40 g

5
Slice the cucumber and cover the salad with it. Top with caviar, eel slices, and quail eggs.
Required ingredients:
1. Cucumbers: 120 g
2. Tobiko (flying fish roe): 40 g
3. Eel: 220 g
4. Quail egg: 4 pieces
5. Cuttlefish ink: to taste

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