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We are going to prepare a traditional Russian Salad taking advantage of the benefits offered by cooking the vegetables sous vide. We will cook at 85ºC to respect the taste of the vegetables and make the mayonnaise with the oil from the tuna to enrich the dish with its flavour.
800 g Kennebec potatoes 300 g carrot 200 g peas 150 g roast piquillo peppers 5 hard-boiled eggs 1 egg 400 g tinned tuna in olive oil 200 g of pitted green olives 40 slices of pane carasau (a thin and crispy Sardinian flatbread sometimes known as “music sheet bread”) Salt
Induction cooktop with temperature control Sous-vide cooking bags Vacuum sealing equipment Blender Grater
Mayonnaise Salad
85ºC Egg, gluten (pane carasau), fish (tuna) 10 servings
Separately bag the peas, the carrots and the washed and peeled potatoes.
Cook them at 85°C for the time necessary for each of them: carrots, 45 min; potatoes, 45 min, peas, 15 min. After cooking, cool in water with ice.
Cut the cooked vegetables, the olives and the piquillo peppers jardinière-style and mix together.
Grate the hard-boiled eggs and add to the rest together with the well-drained tuna (set the oil to one side).
Make mayonnaise using the egg and the tuna oil, then add to the rest, add salt to taste and mix well.
Serve in a bowl and accompany with slices of pane carasau (a thin and crispy Sardinian flatbread sometimes known as “music sheet bread”).
