Basil sprouts (microgreens)

This recipe from the Saratov restaurant Soho has a lot of ingredients, but don't be scared, a good half is needed to make homemade mustard. Another quarter is for the spicy Spanish tomato sauce romesco. The method for preparing catfish is simple. The fish is first salted in brine (saline solution), this method is good for its infallibility - the catfish itself, without outside help, will take as much as it needs. In the restaurant, the fish is cooked in a coal oven, but you can use the oven.

Shrimp ceviche with suluguni is an unusual blend of European and South American culinary traditions. Shrimp, fresh vegetables, and spicy lemon kimchi sauce create a bright, refreshing flavor with a hint of heat, while the delicate suluguni cream adds sophistication and softness. This recipe is perfect for a light summer dinner or a festive feast. Ceviche with cheese cream becomes a true gastronomic discovery, balancing the freshness of seafood with the rich texture of suluguni. Serving on an ice plate makes the dish even more refined, while rice chips add a crunchy note. Ceviche is a symbol of lightness and flavor enjoyment; it pairs wonderfully with white wine or refreshing drinks.

The former chefs of the Strelka bar - a New Zealander and an Englishwoman - have created a dish from the tastes of Russia, where they have been working for many years. They wrap smoked fish with sour cream and dill sprigs in thin leaves of pickled beetroot - despite the familiarity of the products, these dumplings look unexpected.