Olivier with stewed sterlet.
Olivier with fish by Igor Kornev, chef of Beluga restaurant
Ingredients
| potatoes 200 g |
| carrots 100 g |
| fresh cucumbers 100 g |
| pickles 100 g |
| onions 40 g |
| eggs 4 pcs |
| fresh frozen green peas 150 g |
| sterlet fillet 300 g |
| lemon 1 pc |
| olive oil 50 g |
| fresh thyme 5 g |
| fresh dill 10 g |
| mayonnaise 150 g |
| Baku tomatoes 1 pc |
| dijon mustard 15 g |
| sea salt (for baking vegetables) |
| salt and sugar to taste |
Instructions
Step 1
Wash potatoes and carrots, wrap in foil and bake with sea salt, olive oil and a few sprigs of fresh thyme at 160 degrees for one hour. Cool, peel and dice the prepared vegetables. Cucumbers and onions also cut into small cubes. Boil hard-boiled eggs and chop with a knife. Pour peas for a minute in boiling water, adding 50-60 grams of salt and sugar per 1 liter, then rinse with cold water.
Step 2
Prepare marinade for sterlet: mix chopped lemon, dill, olive oil and salt. Soak the sterlet fillets in the marinade at room temperature for half an hour. After that, transfer the fish to a saucepan, pour cold water over it and simmer over low heat for 20 minutes. Cool and chop into cubes.
Step 3
Prepare the sauce: add the peeled tomato and Dijon mustard to the mayonnaise, cut into pieces, mix in a blender until homogeneous. Mix the vegetables and dress with the sauce, put the cubes of sterlet on top.
