¿Cómo Hacer la Ensaladilla Rusa Más Gourmet del Mundo?

What if Russian salad wasn't just a tapa? Today I'm reinterpreting a summer classic with Michelin-starred techniques: medium-rare veal, traditional Russian salad, and a tuna mayonnaise inspired by Italian "Vitello Tonnato." #RussianSalad Assembled in a half-round mold, cold-pressed, finished with glossy gelatin, and plated with a gourmet touch. A recipe with a popular soul and the execution of a starred restaurant. 🔪 Techniques, ingredients, and step-by-step presentation. 🎯 Perfect for surprising an elegant dinner or reinterpreting classics with a chef's eye. #HauteCuisineAtHome #GourmetRecipe #JRFchef 🥔 INGREDIENTS FOR THE VEAL 1 kg Veal round 1 Bresa (mirepoix) 1 tsp. Peppercorns + cloves 1 Bay leaf 250 ml White wine 750 ml Mineral water FOR THE SALAD 250 g Potatoes 150 g Carrots 75 g Peas 1 Hard-boiled egg 150 g Tuna mayonnaise FOR THE TUNA MAYONNAISE 100 g Tuna in olive oil 1 Whole egg 170 ml Sunflower oil 30 ml Light olive oil 1 tsp. Sherry Vinegar 🎬 CHAPTERS 🎬 00:00 Introduction 00:19 The Beef Steak 02:32 The Russian Salad (Part 1) 04:33 The Tuna Mayonnaise 05:03 The Russian Salad (Part 2) 05:38 The Tuna Mayonnaise Bonbon 06:33 Gelatin Gloss 06:45 Filling and Assembly 08:15 Plating 📌 More exclusive recipes at: https://cocinaras.com 📌 Print the recipe at: https://cocinaras.com/ 📌 Follow me on Instagram:   / jrfchef