Olivier "Lucien"


Olivier "Lucien"
Author:

from the chef of Dr. Zhivago's restaurant.

Ingredients


Quail 200 g
Crawfish necks 240 g
Potatoes 120 g
Carrots 60 g
Peas 100 g
Salted cucumber 100 g
Capers (chopped finely) 40 g
Homemade mayonnaise 140 g
Egg 8 pcs.
Truffle oil 16 g
Salt 20 g
HOMEMADE MAYONNAISE:
Vegetable oil 800 g
Yolk 1 pc.
White vinegar 7 g
Dijon mustard 80 g
Salt 8 g
Sugar 40 g

Instructions


Step 1

Bake the quail with salt and pepper in the oven until cooked through. Cool down and cut into fillets.

Step 2

Mix all chopped vegetables with meat, crawfish necks and dress with homemade mayonnaise.

Step 3

In a deep plate lay out the ready salad. Decorate with halves of boiled quail eggs and crawfish necks. Lightly drip truffle oil on the salad.

Step 4

Homemade mayonnaise: Beat the egg yolk, add mustard, vegetable oil, vinegar, salt and sugar. Mix everything thoroughly.


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