11 Luxury Olivier Recipes
Olivier is the same the symbol of the New Year, as a decorated Christmas tree, "Blue Light" and caviar sandwiches. We think that even those who advocate for separate food all year long or run from mayonnaise from the fire (although we now doubt the correctness of this), in January, they let go of the salad bowl with peace of mind. In case my mother’s recipe is still tired, we found as many as 11 versions of the main New Year's dish. Many of them are quite luxurious, so we offer to enjoy the situation and meet the crisis with lobster, grouse and caviar - who knows when we get to them next time.
Avocado olivier
Alexander Kubrikova, chefs of the cafe "How to eat"
Ingredients per serving:Salted salmon 150 g Avocado 1 pc. Carrots 1 pc. Fresh cucumber 1 pc. Pickled cucumber 1 pc. Chicken egg 1 pc. Green peas 30 g Mayonnaise Wasabi White toast for decoration
Boil carrots.
Boil poached egg. To do this, add salt and vinegar to boiling water and slowly release the egg that was previously broken into the bowl into the water. On average, poached egg cooks for a couple of minutes.
Mix mayonnaise with wasabi (if you do not want spicy, you can substitute sour cream, the proportions are also arbitrary - whatever you like).
Cut cucumbers, carrots, salmon and avocado into cubes of any size. Add green peas and pepper.
Season the salad and mix well.
Serve the salad, sprinkle it with croutons and garnish with an egg.
Quail olivier
Mikhail Gerashchenko, chef of the restaurant "Ugolёk"
Ingredients per serving: Quail 1 pc. Crispy gherkins 2 pcs. Carrots 1 pc. Cucumber 1 pc. Mini-corn 2 pcs. Boiled beef tongue 100 g Mini potatoes 5 pcs. Quail egg 3 pcs. Capers 10 g Mayonnaise 1 tbsp. l Wasabi 1 tsp. Dijon mustard 30 g Buckwheat groats 100 g Red caviar 2 tbsp. l Garlic 1 slice Thyme sprig Refined vegetable oil 300 ml Liquid nitrogen Olive oil with garlic
Boil buckwheat, then punch porridge blender. Thin a layer of buckwheat puree on a baking sheet, dry and break into portioned chips. Heat the oil in a saucepan or saucepan and fry the chips deep-fried.
Quail quail: with a sharp knife to separate from the bones of the breast, cut the bones from the legs, to separate the wings. Marinate the meat in oil with a clove of garlic and a sprig of thyme for 10-15 minutes. Quickly fry, let cool. To cut in cubes.
Using a vegetable peeler, chop the carrots into long, thin petals that need to be rolled up and blanched in boiling water for about a minute.
With the help of a vegetable peeler, cut fresh cucumber into long thin slices.
Mini potatoes fry on a small amount of oil.
Language cut into cubes of the same size as quail meat. Mini-corn and gherkins - rings.
Cook poached quail eggs.
Mix quail meat, tongue, carrots, potatoes, cucumber, gherkins, corn and capers. Add wasabi to mayonnaise and season salad.
Dijon mustard diluted with water until it becomes liquid. Then, using a pipette or syringe, throw drops of mustard into liquid nitrogen - so that frozen caviar is obtained.
Carefully place the salad on a plate so that each individual ingredient is visible. Put poached eggs, buckwheat chips, red caviar and mustard caviar on top. Sprinkle with garlic butter and sprinkle with pepper.
Olivier with yoghurt dressing
Kati Plotnikova, chef and managing partner of the gastropub "Moments"
Ingredients for two to four servings: Chicken breast without bone 0.5 kg Potatoes 400 g Carrots 300 g Canned peas 1 can Natural yogurt 50 g Dijon mustard 10 g Lemon juice 5 g Bay leaf 2 pcs. Thyme a few sprigs Parsley bunch Onion bulb 1 pc. Garlic 1 pc. Chives
Bring the water to a boil in a large saucepan. Put a bouquet of garni into boiling water: bay leaf, thyme, parsley, onion, garlic and black pepper. There, put the chicken breast and immediately remove the pan from the heat. Cover and leave for 30-40 minutes.
Boil potatoes and carrots in the uniform, peel and cut into cubes.
Do the same with eggs.
For dressing, mix yogurt with mustard, add lemon juice, salt and pepper.
Cut the finished chicken in the same cubes as the vegetables.
Mix all ingredients, fill. If desired, you can sprinkle the salad with finely chopped chives.
Olivier with salted cucumber and smoked meats
Maxim Tarusin, chef "Doctor Zhivago"
Ingredients per serving: Potato 3 pcs. Carrots 1.5 pcs. 3 eggs chicken Salted cucumber 2 pcs. Green peas 25 g Sausage boiled 25 g Smoked tongue 25 g Smoked chicken 25 g Quail egg 3 pcs. Pumpkin or turnip 300 g Mayonnaise 15 g Ketchup 5 g Dijon mustard 15 g Juice from green peas 5 g
Boil carrots and potatoes in a uniform, peel and cut into cubes.
Peel the cucumbers.
Boil chicken eggs.
Eggs, cucumbers and other ingredients, too, cut into cubes.
For the sauce, mix mayonnaise, ketchup, mustard and juice from green peas.
Mix carrots, potatoes, eggs, cucumbers, sausage, chicken, tongue and peas, season with sauce.
Boil pumpkin or turnip until soft, grind in mashed potatoes. Put the mashed potatoes in a thin layer on a baking sheet lined with parchment paper and dry in the oven to make jagged chips.
Boil quail eggs.
Decorate the salad with broken pumpkin chips and quail eggs cut in half.
Olivier chips
Vladimir Mukhin, chef of the restaurant "White Rabbit", brand-chef "White Rabbit Family"
Ingredients for two servings: Potatoes 100 g Carrots 100 g Salted cucumbers 100 g Cancer necks 100 g Fillet of hazel grouse 100 g Shallot 50 g Garlic 20 g Yolks 3 pcs. Mustard 20 g Olive oil 700 ml Dill 5 dried branches
Boil the potatoes in a uniform, then peel and mash. Put mashed potatoes on a silicone mat in a thin layer and dry in an oven at 90 degrees until the state of the chips. Break into four pieces.
In the same way to cook carrot chips.
Boil crayfish neck with dill, then punch in a blender and cook chips.
Pickle cucumbers in a blender and cook chips.
Fry grouse fillet with onions and garlic, then punch in a blender and cook chips.
Prepare the mayonnaise: beat the yolks with mustard, and then, without ceasing to beat, pour a thin stream of olive oil.
Serve the mayonnaise with chips: you need to eat such a salad, combining the ingredients in random order.
Olivier with salmon and currants
Victor Apasev, brand-chef cafe "Arugula" and the restaurant "Tarantino"
Ingredients per serving: Potato 60 g Carrots 60 g Chicken Egg 1 pc. Green peas 20 g Cucumber 60 g Mayonnaise 50 g Soy sauce 5 g Salmon fillet fresh 200 g Salt 20 g Sugar 5 g Red currant 50 g Onion 40 g Wheat flour 20 g Mixed salad leaves 10 g Croutons Odorless vegetable oil 300 ml
Mix salt, sugar and currant berries. Grate this mixture of salmon fillet and refrigerate overnight.
Heat the oil in a saucepan or saucepan. Finely chop the onion in half rings, roll in flour and fry in deep fat. Put on a napkin, let the excess oil drain.
Boil potatoes, carrots and eggs. Peel vegetables, cut into small cubes. Add green peas, soy sauce and mayonnaise. Mix.
Put the salad on a plate with a cooking ring. Top with thin slices of lightly salted salmon, french onions and lettuce leaves. Serve with toast.
Olivier tartar
Alexei Zimin, the main editor of the magazine "Poster-Food", brand-chef cafe "Ragout" and restaurant "House 12"
Ingredients for two servings: Beef tenderloin 300 g Egg 4 pcs. Potatoes 4 pcs. Carrots 1 pc. Canned green peas 100 g Capers 15 g Gherkins 15 g Garlic 1 clove Butter 50 g Sunflower oil 200 ml Honey 1 tsp Dijon mustard 1 tbsp. l Vinegar 2 tsp. Worcestershire sauce 2 ml Tabasco sauce 2 ml Ketchup 1 teaspoon Thyme sprig Shallot 1 head Schnitt onion Parsley Salt flakes
Cut potatoes and carrots into small cubes and boil for five minutes in salted water. Then put in a hot frying pan with butter, thyme and garlic. Salt, put on maximum heat, add honey. When the oil starts to foam, reduce the heat in half and mix. After five to seven minutes, if the potatoes are already soft, remove from heat. Remove thyme from the pan, drain the oil.
Mix the yolks of two eggs with half of mustard and vinegar, salt and pepper. Beat with a whisk, adding sunflower oil until the mixture is smooth. Add a teaspoon of water to fix the emulsion.
Boil two eggs.
From beef tenderloin, remove veins, strands and fat, cut it first into thin, 5 mm, strips across the fibers, and then chop them into small cubes.
Capers, gherkins and boiled eggs cut into slices of the same size as meat, shallots - a little smaller. Also finely chop the chives and parsley leaves. Add all this to mayonnaise.
Mix with beef two tablespoons of the resulting sauce, Tabasco, ketchup and Worcestershire suos. Add green peas and mix again. Serve cold beef along with warm root vegetables, garnished with flakes of salt.
Olivier with crab and popcorn
Mark Statsenko, chefs of the restaurant "Fani Kabani"
Ingredients per serving: Potatoes 70 g Carrots 40 g Meat of crab 20 g Salted cucumbers 45 g Tomatoes 25 g Radish 7 g Peas 5 g Fresh-frozen green peas 15 g Chicken eggs 2 pcs. Olive oil 50 ml Garlic 1 clove Kimchi sauce 1 tsp. Chives 1 tsp. Dijon mustard 1 tsp. Lemon Juice 2 Drops Cress Green Onions Popcorn
For the sauce, beat the eggs, olive oil, garlic, kimchi sauce, mustard and lemon juice. Add finely chopped chives, salt and pepper.
Boil potatoes and carrots. Scald tomatoes and peel them. Cut potatoes, carrots, tomatoes and lightly salted cucumbers into large cubes.
Finely chop the peas and chop the frozen peas. Mix with the rest of the vegetables and season with the sauce.
Put salad on the plate, on top - crab meat. Decorate with thin circles of radish, watercress, green onions and popcorn.
With lobster
Zituni Abdessattara, brand chef "La marée"
Ingredients per serving: Boiled lobster meat 100 g Potato 60 g Carrots 20 g Chicken egg 1-2 pcs. Fresh frozen peas 20 g Pickled cucumber 1 pc. Quail egg 1 pc. Red caviar mayonnaise
Boil potatoes, carrots and chicken eggs. Cut into the same cubes.
Frozen peas also boil, finely chop the pickled cucumber.
Mix potatoes, carrots, eggs, peas cucumber, season with mayonnaise, salt.
Put the salad on a plate. Lay lobster meat on top (if you have problems finding lobster, you can replace it with crab meat). Decorate the salad with red caviar and quail egg, cooked in any way.
Olivier with a duck
Dmitry Zotov, chef of the restaurant "Cast Iron Bridge"
Ingredients per serving: Potatoes 30 g Carrots 10 g Chicken egg 1 pc. Duck meat 30 g Canned peas 10 g Marinated cucumbers 10 g Fresh cucumbers 10 g Mayonnaise Quail egg 1 pc. Mix schizo 5 g Romano 5 g Olives without a stone 1 jar Mangold 5 g
Boil potatoes, carrots and eggs. Leave quail for decoration, clean everything else and cut into medium cubes.
Heat olive oil in a skillet. Salt and pepper duck, then fry on both sides (with skin) to make an appetizing crust. Fried duck cooked in the oven at 180 degrees, remove the skin, cut and mix with the rest of the ingredients.
Add peas to salad, salt and pepper and season with mayonnaise.
Put the olives on a baking sheet and dry in the oven at a temperature of 160-180 degrees, until they become hard. After that, scroll the olives in a blender or break it with your hands - you get an olive "earth".
Put the salad on a plate with a cooking ring. Decorate with schizo, romano and quail egg with a mix, sprinkle with olive "earth" and chard.
Olivier with smoked salmon and caviar of salmon
Konstantin Ivlev, co-owner and chef of the restaurant "Wicked"
Ingredients per serving: Potatoes 40 g Canned green peas 20 g Carrots 30 g Fresh cucumbers 20 g Salted cucumbers 30 g Chicken egg 1 pc. Mayonnaise 40 gr Creamy horseradish 10 g Caviar of salmon 10 g Chives 2 g Fresh salmon 100 g Sea salt 2 g Thyme sprig Garlic clove Rosemary sprig Olive oil 5 g Liquid smoke 1 g
Peel potatoes and carrots and cut into cubes. The same cubes chop cucumbers.
Boil egg, peel and grate on a coarse grater.
Mix the salmon with salt, thyme, garlic, rosemary, olive oil and liquid smoke. Transfer to a vacuum bag and leave to marinate in the refrigerator for three hours. After that, put the bag in warm (65 degrees) water for 15 minutes, then cool, carefully remove the salmon from the bag and dry with a napkin.
Finely break half of the salmon and mix it with potatoes, carrots, cucumbers and eggs. Season with mayonnaise and horseradish.
When serving, put on the salad the remaining pieces of salmon, garnish with chives and caviar of salmon.