Olivier with roast beef
Author:
Григорий Соловьев
Servings: 1
Cooking time: 20 min
Olivier with roast beef by Grigory Soloviev, head chef of Carne Vino restaurant
Ingredients
| boiled potatoes 40 g |
| boiled carrots 15 g |
| canned peas 25 g |
| boiled egg 1 pc |
| roast beef 40 g |
| green onion 6 g |
| borodino bread 75 g |
| homemade mayonnaise 30 g |
| cucumber jelly 40 g |
| FOR HOMEMADE MAYONNAISE: |
| yolks 3 pcs |
| table mustard 10 g |
| table vinegar 20 ml |
| sugar 14 g |
| salt 2 g |
| vegetable oil 220 ml |
| FOR CUCUMBER JELLY |
| cucumber juice 40 g |
| gelatin 1,2 g |
| salt a pinch |
Instructions
Step 1
Prepare the cucumber jelly. In a water bath, add the diluted gelatin to the freshly squeezed juice from the cucumber, adding a little salt. Shape the jelly into a cucumber shape, when it hardens, slice it like a cucumber.
Step 2
Prepare homemade mayonnaise. Mix the yolks with the sugar, salt and mustard. Continuing to mix, gently introduce vegetable oil little by little. At the end of mixing add vinegar, stir.
Step 3
Finely dice the potatoes, carrots and egg. Add green peas and dress with homemade mayonnaise. Decorate the salad with cucumber jelly. Serve with green onion feathers and borodino bread.
