Cod fillet

Batter for fish with dark beer is a bright representative of British cuisine, originating from the iconic dish fish & chips. The dark beer in the batter gives the fish a special depth of flavor, a slight bitterness, and an airy texture. The combination of flour and corn starch makes the batter crispy and tender, while ice-cold water makes it particularly light. The golden crust crunches with the first bite, and the juicy cod fillet melts in your mouth. The perfect accompaniment is classic French fries and tangy tartar sauce. This dish embodies the coziness of British pubs where it is traditionally served with a pint of ale or stout. Simple to prepare yet exquisite in taste, batter for fish with dark beer will be a highlight of any feast.

The recipe was shared with us by the chef of the Amber restaurant Andrey Kashirin.

Recipe taken from the magazine "Culinary Workshop.

Cod baked in a parchment envelope is an elegant dish of European cuisine that preserves the flavor and juiciness of the fish. This cooking technique comes from French gastronomy, where the parchment 'envelope' serves as an ideal way to seal in all the aromas. Cod soaked in white wine and lemon juice acquires a subtle refreshing taste, while roasted vegetables add sweetness and richness. Sautéed onions and garlic create a noble base, and parsley adds a fresh green note. Opening the envelope on your plate reveals an exciting aroma of the sea and herbs, making this recipe perfect for both a weekday dinner and a festive occasion. The simplicity of preparation combines with restaurant quality — a true culinary surprise!

Fish under marinade is a classic dish of Soviet cuisine that combines tender cod fillet with a rich sweet-and-sour marinade. Its origin is linked to the tradition of preserving food by covering fish with a fragrant vegetable sauce to enhance flavor and improve storage. Fried fish absorbs the marinade, which blends the sweetness of jam, the acidity of tomato paste, and the spicy aroma of cinnamon, cloves, and allspice. The result is a balanced dish with depth of flavor that can be served hot or cold. It pairs perfectly with rice or mashed potatoes, revealing a full range of tastes. This is not just a fish dish but a true memory of past feasts filled with the warmth of home dinners.

Spanish cod salad is a light and refreshing dish that reflects the simplicity and elegance of Mediterranean cuisine. Its roots trace back to the traditions of Spanish fishermen who prepared similar salads from fresh catches and local vegetables. Tender cod, cooked in just a few minutes, harmonizes with sweet tomatoes and tangy red onions. Capers add a distinctive sharpness, while lemon juice and olive oil complete the flavor with freshness and richness. This salad is perfect for a light dinner or snack when you crave something healthy and tasty. Easy to prepare, it delights seafood lovers and adds a touch of Spanish sunshine to any table.

Cod with pil-pil sauce is a gem of Spanish cuisine that originated from the fish taverns of the Basque Country. This simple yet exquisite dish reveals the tenderness and juiciness of cod thanks to a sauce made by emulsifying olive oil with fish juices. Garlic and spicy chili pepper add zest, creating a harmony of flavors: soft fish, rich oily texture, and a hint of heat. Cod with pil-pil is traditionally served with fresh bread or a side dish that enhances the depth of aroma. This dish is perfect for family dinners and gatherings with friends when you want to enjoy authentic Mediterranean flavors.

Chef Andrey Titov shared with us a recipe from the Brodo restaurant menu.

Recipe from Svetlana Krotkova's book "I Choose Fish! A Complete Guide to Selection and Cooking from a Third-Generation Fishmonger.

Cod with vegetable topping is a refined dish of Portuguese cuisine that combines tender cod fillet with the spicy heat of jalapeño and chili. The roots of this recipe trace back to Portugal's coastal regions where fish has always played a central role in cooking. Fried in olive oil with Himalayan salt, the cod develops a light crispy crust and is then topped with a creamy layer of mayonnaise and aromatic vegetable topping. The contrast of textures—juicy fillet and spicy filling—makes the dish truly special. The flavor harmoniously blends the tenderness of the fish with spicy notes and a hint of acidity. Perfect for a special dinner, it can be served with white wine or fresh vegetables. Simple to prepare yet elegant in presentation, it is sure to impress guests.

Tomato soup with cod is the quintessence of Portuguese cuisine, rich in seafood aromas and vibrant Mediterranean flavors. The history of this dish goes back centuries when fish was the main source of sustenance for coastal dwellers. Salted cod soaked in spices and tomatoes acquires a tender texture, while the spicy notes of garlic, chili pepper, and lemon juice make the taste expressive and lively. Slow-cooking vegetables reveals the sweetness of carrots and celery, and drizzled with first-press olive oil, the dish gains an exquisite velvety structure. This soup pairs perfectly with crusty bread and a glass of white wine, offering a sense of coziness and warmth. Simple to prepare yet rich in flavor, it is ideal for family dinners or friendly gatherings.

Kefir pie with fish and cabbage is a cozy dish of Russian cuisine that combines the tenderness of the dough with a rich filling. Its roots go back to the traditions of village baking, where simple ingredients were transformed into hearty and aromatic pies. The fish gives the pie lightness, while the cabbage adds juiciness and softness. The kefir dough makes it especially airy, and butter adds richness to the flavor. It is perfect for a family dinner or warm gatherings with friends. Serve it hot, enjoying the crispy crust and tender filling, complemented by fresh herbs or sour cream. This pie evokes home traditions and delights with its simplicity and harmony of flavors.

Cod fillet with cauliflower is a refined dish of Russian cuisine that embodies the harmony of the delicate taste of fish and the creamy texture of vegetables. Historically, cod was popular in Russia due to its availability and nutritional properties, and its combination with cauliflower adds lightness and sophistication. Baked in cream with aromatic Provencal herbs, it acquires a rich flavor with subtle herbal notes. Onions and carrots sautéed to golden tenderness create an appetizing base that enhances the depth of flavor. This dish is perfect for a family dinner or festive table, delighting with its rich aroma and pleasant texture. It is recommended to serve with greens that refresh and highlight the natural sweetness of the ingredients.

Recipe from chef Sergey Ligay, for the restaurant "Musson".

Recipe from Ilya Karpaev, chef of the restaurant Kislovsky Taste & Place.