Olivier with crab and red caviar
from the chef at Food Embassy
Ingredients
| Pickled cucumber 20 g |
| Fresh cucumber 20 g |
| Chicken egg ½ pc. |
| Boiled carrots 20 g |
| Boiled potatoes 20 g |
| Mayonnaise 15 ml |
| Crab fillet 40 g |
| Red caviar 10 g |
| Hollandaise sauce 30 ml |
| Quail eggs 2 pcs. |
| Frozen green peas 10 g |
| FOR HOLLANDAISE SAUCE: |
| Chicken yolks 3 pcs. |
| Butter 100 g |
| Lemon juice 30 ml |
| Ground black pepper 1 pinch |
| Salt 2 pinches |
Instructions
Step 1
Prepare Hollandaise sauce. Melt butter and cool to room temperature. Heat water in a saucepan to 80 degrees and set the heat to low. Place a bowl on top and pour the yolks and lemon juice into it. Beat them well in the water bath (4-5 minutes) and then introduce the butter in a thin stream, without stopping beating. At the end, add salt and pepper and whisk again.
Step 2
Boil the quail eggs soft-boiled. Boil the chicken eggs hard-boiled. Cool. Boil green peas and cool. Cut cucumbers, carrots, potatoes and chicken egg into small cubes. Add green peas and mix everything with mayonnaise.
Step 3
Place the salad on a plate, decorate with quail egg halves. Put "Hollandaise" sauce and crab fillets on the salad. Decorate with red caviar.
