Hermitage-Style Olivier with Poached Chicken, Shrimp and Homemade Mayonnaise

Method

1. Put the chicken, bay leaves and salt in a 18 cm pot with cold water to cover by 2 cm. Heat over high heat until almost boiling, then turn down to low heat and poach for 15 min with the surface barely trembling. Lift it out when it reaches 74 °C in the centre or shows no pink when cut. Add the shrimp to the same liquid for 2 min, until pink and opaque, then lift them out. Letting the chicken cool briefly in the liquid keeps it juicy.

   Add in this stepChicken breast 160 gBay leaves 1Salt ½ tspRaw peeled shrimp 100 g

   high heat→low heat

2. Put the potatoes and carrots, unpeeled, in another 18 cm pot with salt and cold water, bring to the boil over high heat, then simmer over medium heat for 22 min. Lift each one out when a knife slides in, and let them cool completely.

   Add in this stepPotatoes 300 gCarrots 80 gSalt ½ tsp

   high heat→medium heat

3. Lower the eggs into boiling water and cook over medium heat for 10 min until hard-boiled, then cool them in cold water.

   Add in this stepEggs (for the salad) 1

   medium heat

4. Make the mayonnaise: whisk the room-temperature yolk, mustard, salt and half the lemon juice in a bowl set on a damp cloth so it doesn't slide. Whisking constantly, add the oil drop by drop at first, then in a thin stream once it starts to thicken. Adjust the thickness and taste with the rest of the lemon juice. If it splits, whisk a fresh yolk and add the split sauce to it little by little to rescue it.

   Add in this stepEgg yolks for the mayonnaise (pasteurised if possible) 1Dijon mustard ½ tspSalt ¼ tspLemon juice 1 tspSunflower oil (or another mild oil) 100 ml

5. Peel the cooled potatoes, carrots and eggs and cut them, along with the chicken, into 7 mm dice. Dice the cornichons the same size, scoop the seeds out of the cucumber with a spoon and dice it. Keep a few shrimp whole for garnish and halve the rest. Put everything in a large bowl with the capers and the well-drained peas.

   Add in this stepCornichons 4Capers 2 tspCucumber ½Peas (frozen, thawed) 60 g

6. Fold in as much mayonnaise as you like (about 3 tablespoons per serving) with the salt, white pepper and half the dill. Cover and chill for 30 min. Use leftover mayonnaise within 2 days.

   Add in this stepSalt ¼ tspWhite pepper 2 pinchDill, chopped 1 tbsp

7. Set a 8 cm ring mould in the middle of each plate, fill it with salad, press lightly with the back of a spoon and lift the ring away. Garnish with the reserved shrimp and the rest of the dill.

   Add in this stepDill, chopped 1 tbsp