2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The main New Year's fuss is over, but there are still so many other holidays ahead - the Old New Year, February 23, March 8, etc. And this means that again you need to prepare the menu and surprise guests with something very tasty. Several generations have become too accustomed to the classic Olivier, but it’s impossible to refuse it either. Today we will share with you a recipe for salad "Olivier" with fish. Pretty unusual, isn't it? Your family and friends will absolutely love this salad, and therefore it will become a lifesaver at any event.
Salad story
French chef Lucien Olivier, having lived in Russia for quite a long time, decided to open a restaurant in Moscow. Together with the merchant Pegov, they created an unsurpassed place filled with European chic. But despite the wide range of French dishes, over time they simply became boring to the rich. It was at that moment that Lucien decided to regain his former glory and came up with an original salad recipe that delights us to this day. The original recipe consisted of boiled eggs, gherkins, boiled potatoes and grouse meat andpartridges, as well as veal tongue. Everything was seasoned with Provence sauce and served on a plate decorated with crayfish tails. Today's "Olivier", of course, is quite different from this salad. Peas were added, meat began to be replaced with sausages. We offer you a completely unusual Olivier recipe - with fish. This is the kind of salad that was prepared during the Russian Empire.
Recipe "Olivier" with red fish
So, to prepare this truly royal dish, you need to prepare:
- 600 grams lightly s alted red fish (preferably trout, salmon or salmon);
- 5 fresh cucumbers;
- 9-10 gherkins;
- 8-9 boiled potato tubers;
- 8 boiled eggs;
- 300 grams canned green peas;
- 200 grams of mayonnaise.
The original recipe for this "Olivier" with fish includes black caviar. Therefore, for those who are not afraid of high costs for the festive table, from 150 to 300 grams of caviar can be added to this list of ingredients.
Cut all of the above ingredients into thin slices or strips, despite the fact that we are used to standard dicing. Olivier with fish is a more refined salad, and therefore the method of serving is important. The components are gently mixed and seasoned with mayonnaise, which is best prepared on your own. Dressing "Olivier" with fish is necessary immediately before serving, but in no waybefore. Otherwise, cucumbers and gherkins will give extra juice, which will significantly change the taste of the salad. The seasoned salad is laid out on portioned plates, decorated with herbs and caviar. Black caviar, if desired, can be replaced with red.
How to choose red fish
Of course, all ingredients for salads or appetizers should be fresh. In this section, we will teach you how to choose one of the main products for "Olivier" with red fish. Unfortunately, in stores most often painted fish is sold. Therefore, it should be understood that the brighter the piece of fish, the more likely it is that you have a well-dyed product in front of you. This is mainly done at the moment when the fish begins to deteriorate and loses its presentation. Despite the conditional naturalness of food dyes, they still carry harm to the body. Therefore, you do not need to choose the brightest piece of fish. It should be a more delicate pink with white streaks.
Unfortunately, it is not always possible to check the fish in the store. It is very easy to do this at home. Make one sandwich with butter and a slice of red fish, leave it for 10-15 minutes. If after this time the butter and bread turn pink or red, then such fish is not suitable for consumption - it contains too many dyes that are dangerous to your he alth. Natural fresh fish should not stain the oil.
In closing
Today you discovered a new Olivier recipe - with fish. Must tryprepare it for the coming holidays. The main secret of making a truly delicious salad is the freshest ingredients. And, of course, you need to cook with love - in this case, all your dishes will be incredibly appetizing and beautiful. Do not be afraid to experiment and create your own recipes - so your table will never be boring and monotonous. Bon appetit!
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