Coleslaw of young cabbage
2020-08-13 / test@t
Olivier with crayfish tails
Ingredients
- 200 g canned crayfish necks
- 8 eggs
- 400 g frozen green peas
- 1 long cucumber
- 6–7 crispy barrel pickles
- 4-5 medium potatoes
- 1 small onion
- vinegar
- salt
- 250 ml vegetable oil
- 4-5 anchovy fillets
- 1 clove of garlic
- 1 egg
- 1 tbsp. l. dijon mustard
- 1 tbsp. l. white wine vinegar
- 1 tsp sugar
- 1 tsp salt
STEP-BY-STEP COOKING RECIPE
Step 1
Peel the fresh cucumber, cut into 1 cm cubes, put in a colander, salt, stir and let drain in the sink for 1 hour. Finely chop the pickled cucumbers.
Step 2
Boil the potatoes in their skins, cool, peel, cut into 1 cm cubes. Hard-boil the eggs, cool under running cold water, peel and chop. Set aside two yolks for garnish.
Step 3
Peel and finely chop the onion. Place in a bowl, pour in 2 tbsp. l. vinegar, pour boiling water over. After 30 sec. fold on a sieve, rinse with cold water and dry. Pour green peas with boiling water for 5 minutes, discard in a colander and dry.
Step 4
For the mayonnaise, place the egg, anchovies, garlic, mustard, vinegar, sugar and salt in a blender glass. Pour in 100 ml of oil, beat until smooth. Pour in remaining butter, whisk into emulsion and refrigerate. If the mayonnaise seems too thick for you, add a couple of tablespoons of pickle from canned crayfish necks to it.
Step 5
Mix all prepared foods with crayfish tails (they need to be thrown in a colander), season with mayonnaise to taste, put in a large bowl. Sprinkle the top with crumbled yolk.
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