Olivier Salad with Quail and Crawfish Tails
Salads • Argentinian
Description
Recipe by Emily Johnson from the restaurant 'Let's Eat'
Ingredients
- Quail Egg 6 pieces
- Potato 3 pieces
- Pickled Cauliflower 3 pieces
- Pickled Apples 2 pieces
- Eel 3 pieces
- Crab sticks in brine 6 pieces
- Cucumbers 1 piece
- Celery stalk 2 stalks
- Gelatin 0 oz
- Capers 2 spoons
- Frozen green bean pods 4 spoons
- Olives stuffed with lemon 6 pieces
- Quail Egg 5 pieces
- Parsley to taste
- Whole egg 1 piece
- Mustard Greens 1 tablespoon
- Olive Oil 6 teaspoons
- Worcestershire Sauce 1 tablespoon
- TABASCO® to taste
- Red Caviar to taste
Step-by-Step Guide
Step 1
If desired, you can prepare cucumber-celery jelly in advance. Soak 2 sheets of gelatin (4 g each) in cold water. Squeeze the juice from a large winter cucumber and a couple of celery stalks – you need about 1 cup. Heat the juice almost to boiling, squeeze the soaked gelatin sheets, add them to the juice, and stir until completely dissolved. Then pour the juice into a rectangular mold (preferably glass) in a layer about 1 cm thick. Once the juice has completely cooled, place it in the refrigerator, and when it has set into a firm jelly, cut it into small cubes.
Step 2
Cook the quail breasts in a slow cooker or sous vide: season with pepper, seal in a vacuum bag with a piece of butter, and cook at 145°F for 20 minutes. If you don't have either of these gadgets, bring well-seasoned chicken broth to a boil, immerse the quail or chicken breasts in it, cover with a lid, and let it sit until completely cooled.
Step 3
Prepare homemade mayonnaise. Using an immersion blender, blend the egg yolk with the mustard and gradually add the oil in a thin stream. Once the emulsion stabilizes, add Worcestershire sauce, salt, and Tabasco.
Step 4
Peel the potatoes and boil them in well-seasoned chicken broth until they can be easily pierced with a toothpick but are not falling apart.
Step 5
Boil quail eggs so that the yolk remains soft: place them in boiling water, bring it back to a boil, then immediately remove the pot from the heat, cover it with a lid, and let it sit for 15 minutes. After that, transfer the eggs to very cold water (with ice), and about 10 minutes later, peel them directly in the water.
Step 6
Remove the yolks from the eggs and blend them together with parsley and a small amount of mayonnaise until smooth. Season with salt and pepper to taste. Fill the egg whites with the resulting mixture. Garnish with red caviar.
Step 7
Blanch the green peas in hot water and remove the skins. After that, heat a skillet with a piece of butter, and when it starts to foam, quickly 'bathe' the peas in the foam.
Step 8
Chop the lettuce leaves. Cut the quail breasts, potatoes, pickled apples, and pickles into small cubes or thin strips (julienne). Halve the capers. Chop the olives into small pieces.
Step 9
Mix the meat, potatoes, lettuce leaves, gherkins, olives, peas, and capers with mayonnaise.
Step 10
Arrange the salad on a plate and, if desired, sprinkle with green jelly. Smooth it out on top and place the stuffed quail eggs. Garnish with a crayfish shell.
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