7 Olivier recipes from top chefs - video recipes at home

Salad with crab from Ilya Safronov

On the "home cooking" to the charming Lara

Katsov came the famous illusionist Ilya Safronov. He shared his recipe for his favorite dish.

Olivier history began in the second half of the XIX century and continues to this day. Abroad, he is called "Russian salad", and sometimes - "potato" or "meat", although there are many versions without meat and potatoes.

The best cooks of the country admitted that New Year's Eve prepare this salad, and shared their recipes.

We respect tradition, and New Year - a bowl of salad Olivier!

BTW: to prepare the perfect Olivier, remember a few simple rules.

1 All the ingredients must be cold.

2 proportioned. Take approximately 1 potato per person, and the other ingredients - based on this amount.

3 cut products into cubes the same size.

4 Fill salad with mayonnaise classic: experiments with Olivier in misplaced sauce.

5 add salt and pepper to taste lettuce only after refueling.

7 recipes of the most important New Year's salad

RECIPE FROM OLIVIER Alexander Seleznev

7 Olivier recipes from top chefs - video recipes at home

In this recipe, there is the usual sausage and potatoes as well as peas: this salad - fish. As a part - sturgeon, shrimps and red caviar.

Ingredients:

200 g smoked sturgeon

200 g of boiled shrimps

2 fried quail

10 g caviar

150 g of fresh cucumber

150g pickles

50 g capers

200 g of boiled carrots

10 pieces. boiled quail eggs

Homemade mayonnaise Herbs for decoration

How to prepare:

1. All products are cut into small cubes, season with mayonnaise and mix.

2 When a portioned cylinders, decorate the top 1 h. Spoon of caviar, half quail egg and a sprig of greenery.

RECIPE FROM OLIVIER Chef Mark Statsenko

Ingredients:

60 g of boiled potatoes

60 g of boiled carrots

30 g of canned peas

30 g of smoked meat chicken

2 tbsp. spoon of red caviar

1/2 Art. tablespoons chopped fresh parsley

2 pickles

1 cucumber

1 boiled egg

60 g of sauce "Ayoli"

For the sauce:

2 fresh chicken eggs (yolks)

1 tbsp. l. Dijon mustard

1 tbsp. l. lemon juice

A pinch of salt

Pinch of ground pepper

50 ml of olive oil

How to prepare:

1. All vegetables cut "as usual" cube, salt and pepper, stir, season with aioli sauce, add the chicken and caviar, greens, stir and serve.

2. Sauce: Beat egg whisk mustard and slowly pour in the olive oil, in the end, add the lemon juice, salt and pepper, mix well.

RECIPE OLIVIER CHEF RESTAURANT "THE GARDEN" ADRIANA KETGLASA

Ingredients:

10 g of smoked sturgeon

10 g of lobster

10 g crabmeat

10 g of crayfish

10 g anchovy oil

10 g of pickled venison

7 g of smoked duck

10 g of boiled language

5 g of fresh cucumber

5 g salted cucumber

5 g of celery stalk

5 g daikon

10 g of celery jelly

10 g of jelly cucumber

Cayenne pepper

1 egg yolk quail egg

For the sauce:

167 g lettuce 6 egg yolks

40 g of olive oil

40 g of unrefined vegetable oil

1 g of sauce "Worcester"

20 g of vodka

20 g of fresh horseradish

2 g sherry

How to prepare:

1. All the ingredients are cut into cubes and put on a plate, including diced jelly cucumber and celery. Quail egg put in the freezer for 12 hours, then unfreeze - the protein does not change its structure, and the yolk will become like a ball of butter, put it on top of the ingredients in the center of the plate.

2 Whisk the mayonnaise in a blender base: in the whipped yolks pour a thin stream of oil. Then add one by one the remaining ingredients and fresh, grated on a fine grated horseradish.

3 When serving sprinkle the dish with oil and anchovy sauce.

RECIPE OLIVIER chef of the restaurant "GUSYATNIKOFF" Cyril ZEBRINA

This salad recipe is close to the original recipe of Lucien Olivier. This version combines the elements of the primordial recipe and modern additions.

Ingredients:

30 g of smoked meat guinea

20 g of boiled calf tongue

15 g of fresh cucumber

15 g of pickles

20 g of boiled carrots

60 g of boiled potatoes

30 g of sauce "Provence"

5 g capers

3 pcs. crayfish

30 g chicken Aspic

4 things. quail eggs

How to prepare:

1. All the ingredients are cut into neat slices large.

2 Spread layers promazyvaya each Provansal mixed with chopped capers.

3 Hands betray shape slides or do anything in a salad bowl conical, then to turn over. 4 As a slide is ready, coat with sauce and overlaid it with slices of boiled potatoes and quail eggs, cut lengthwise.

5 Garnish with chopped crayfish tails and very cold broth of poultry (Aspic).

RECIPE FROM OLIVIER chef of the restaurant "CAFE Chekhov" DENIS transported

Ingredients:

40 g of potatoes ( "slices" spoon-cut French)

30 g carrots

20 g of green peas

20 g of pickled cucumber

60 g of crab

10 g caviar

Herbs for decoration

40 g Home-made mayonnaise on the quail eggs

How to prepare:

1. Boil the potatoes, carrots, peas.

2 Put the ingredients figured on the plate.

3 cucumbers cut lengthwise and roll in "rolls".

4 Mayonnaise: Mix the egg yolks with the olive oil, add mustard, lemon juice, and salt.

5 In a pastry bag otsadit mayonnaise on the plate.

6. Garnish the dish with greens and serve.

RECIPE FROM OLIVIER club president CHEFS PETERSBURG Ilya Lazerson

Ingredients:

30 g Boiled veal tongue

30 g of pickles

1 egg

5 pieces. crayfish

30 g of boiled potatoes

30 g of boiled carrots

20 g of meat (beef)

6 g of pickled capers

mayonnaise home

How to prepare:

1. Potatoes, carrots, boiled eggs, cool.

2 All the ingredients are cut into small cubes, season with homemade mayonnaise.

3. Serve, giving a cylinder dressing. Garnish with herbs if desired.

By the way: here are a few secrets to cooking Olivier salad. When the meat is cooked, it should cool in the broth. The potato cubes already cooked with the addition of acid (vinegar) - then it does not absorb a mayonnaise and retains its shape. The homemade mayonnaise to add a little spice to the Worcester sauce.