Recipe Classic "Olivier"

Njengoko bathetha kwiprogram enye: "Hayi, yiyiphi iholide, ewe ngaphandle kwebhola" Olivier ". Ngaba konke kubuhlungu kangaka? I-recipe yesaladi enomnandi yaba yimihla yemifuno ebilisiwe kunye ne-mayonnaise kwaye, ngaphezu koko, kwisitya.

Yaye makhe silungiselele iresiphi yangempela yesaladi "Olivier". Ewe, kunjalo, akunjalo ngokwenene, kuba, njengokuba uyazi, uMfokazi waseFransi u-Olivier akazange abonakalise imfihlelo yakhe yeresiphi. Kuhlala nje ukuqiqa ukuba yiziphi iziqholo ezongeziweyo kwisaladi yakhe. Kodwa kwakukho iirekhodi eziza kunceda ubuncinane ukuba zifikelele kwintsikelelo yaloo saladi yangempela, ababeye bayithandayo.

Xa ulungiselela i-classic "Olivier", khumbula ukuba:

• I-sausage ayikho indawo "ku-Olivier", iresiphi yangaphambili ichaza ukusebenzisa i-hazel grouses, okanye, ukuba ngaba neengxaki ze-grouse-ulwimi lwentlungu;
• Ubungqina bee lobster kunye nepajas caviar;
• I-mayonnaise yomsila kwisaladi "I-Olivier" yeklastiki kufuneka ilungiselelwe ngokuzimeleyo, kwaye ingasetyenziswanga kuthengwa kwisitolo;
• ngenxa yokungabikho kwama-lobster, unokulungisa isaladi nge-neckray neck ;
• i-soybean paste, ekhankanywe kwi-recipe - "iSoybean-Kabul", okubizwa ngokuba yi "Fishybean".

Umvuzo "Olivier" - iresiphi yeklasi

Izithako:

• i-hazel grouses (iifayili) - i-piece;
• iiplanga - ezili-10;
• ulwimi - 1 piece;
• caviar black pajusna - 50 g;
• gherkins - 100 g;
• ikhukhamba entsha - 1 pc.;
• idiza ye-soya - 100 g;
• capers - 50 g;
• i-lettuce, amaqabunga - 100 g;
• amaqanda anzima-abilisiwe - ama-3.

I-sauce:

• ioli yomnquma - 200 g;
• i-yolk - i-1 piece;
• iviniga, isardadi yaseFransi - ukunambitha.

Ukulungiselela

Uninzi lwazo zonke kufuneka udibanise kunye nokulungiswa kweqela, ukuze usebenzise izibophelelo kwisaladi. Izinyoni kufuneka zifakwe kwioli eninzi imizuzu embalwa uze upheke umhluzi wokubilisa kunye nokudibanisa kwamaDiraira, ama-mushroom kunye neminqumo yexesha elimalunga nehafu yeyure. I-hazel grouse kufuneka ihlukaniswe kuphela xa ipholisa ngokukhawuleza ize ifudumale. Ngaphandle koko, i-fillet ithenda iya kumisa, okanye ayiyi kuhlukaniswa namathambo. Iifom zokhula kufuneka zifakwe kwi-foil kwaye zifakwe efrijini.

Ngeengxaki zolwimi lwezilwanyana ziya kuba ngaphantsi, oko kukuthi, iyakubiliswa ngendlela eqhelekileyo kuthi. Emva koko ususe i-peel uze upholile kumhluzi ofanayo apho uphekwe khona.

Abafayo abapheka umdlavuza, banokwenza oku ngokwabo, kodwa, njengendlela yokukhetha, unokusebenzisa umhlaza wesibeleko olungiselelwe umhlaza.

Siyinqumle i-caviar ngamabhubhu amancinci. Nabani ongayaziyo, pajasnaya caviar icinezelwe i-caviar.

Iikhukhamba zihlambulukileyo kwaye zigalelwe ii cubes. Amaqanda anqunyulwa ngamacube. Ukusuka kwi-capers, susa konke umswakama kwangaphambili. Sinqumle i-fillet ebandayo yefilbert kunye nolwimi zibe yi-cubes.

Iphutha eliqhelekileyo kukugawula amaqabunga e-saladi. Baza kuphazamisa u-Olivier ngokukrakra. Amaqabunga omvuzo kufuneka ahlulwe ngezandla kwiinqununu zobungakanani obufunwayo.

Ewe, ngoku, sibeka ndawonye yonke into eyagqitywa kwaye igqoke nge-mayonnaise. Imayonnaise iphekwe ngolu hlobo lulandelayo: ngesivinini esiphezulu, qalisa ukubetha i-yolk eqinileyo, kwaye ungeze i-oyile yeoli yeoli, ungagqithisi. Unokongeza ngaphambi kwongeza i-pinch yetyuwa kwi-yolk, oku kuya kunceda inkqubo. Kwi-sauce ehlanjulweyo, yongeza isardadi ukuba uyinambitha, kunye namaconsi ambalwa eviniga. Siza kuzama, mhlawumbi, kuyimfuneko ukuthulula encinci, kwaye ubumnandi.

Ewe, ngoku uyazi indlela yokwenza isaladi "u-Olivier". Ukutshintsha, "u-Olivier" kunye nealmum unelungelo lobomi. Kodwa ngokubanzi, akunzima kakhulu, akunjalo? Ewe, le saladi ayiyiyo yonwaba yonke imihla, kodwa ikwazi ukuyifumana iresiphi yayo, kwaye ngezinye izihlandlo ayiyi kubuhlungu umntu ukuba ayisebenzise.