Smoked eel

Botvinya made from nettles is a refreshing and nutritious cold soup rooted in Russian culinary traditions. In ancient times, it was served on hot summer days when a light yet rich meal was needed. The main ingredient is young nettle, rich in vitamins and giving the dish a unique herbal flavor. Combined with sorrel and spinach, it creates a pleasant tartness, while horseradish and mustard add spiciness. Kvass and beet juice form a cool base perfectly complemented by fresh vegetables and herbs. Smoked eel adds depth of flavor and richness to the dish, while boiled eggs provide softness and heartiness. Botvinya is not just a soup but a whole ritual of flavors and textures that can offer a sense of freshness and vitality in the summer heat.

This exquisite sandwich is a true work of culinary art, combining the delicate freshness of yellowtail with the rich, smoky aroma of smoked eel. The toasted brioche with a golden crust serves as the perfect base for a refined seafood mixture soaked in a sauce of mayonnaise, lemon zest, and green onions. The light acidity of lemon juice enhances the depth of flavor, while the delicate lemon jelly adds subtle sweetness and freshness. Chilled green onions provide a crunchy texture to the sandwich and complete the harmony of flavors. This dish is an ideal choice for gourmets who appreciate the balance of classic and unexpected combinations.

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.

This is how they make an omelette at the Modus restaurant.

Eel salad with onion marinade and cucumber is an exquisite dish of Pan-Asian cuisine that combines the rich flavors of smoked eel, tangy onion sauce, and the freshness of cucumber. The base of the salad consists of crispy spring roll pastry baskets that harmoniously blend the softness of eel and the spiciness of kimchi mayonnaise. The onion marinade made with teriyaki and caramelized sugar adds a sweet depth to the dish. Tuna flakes and cilantro complete the composition, adding notes of marine freshness and greenery. This dish is perfect as an original appetizer or an exquisite dinner for lovers of Eastern gastronomy. The taste of the salad is a balance of umami, freshness, and mild spiciness that creates an unforgettable gastronomic impression.

The eel soup of House Greyjoy embodies the harsh spirit of the Iron Islands. Its history goes back centuries when fishermen returned from the stormy sea to prepare a hearty soup from what the ocean provided. This soup combines smoked eel infused with the aroma of fire, tender dumplings, and sweet notes of dried fruits that add complexity to its flavor. The broth, made from pig's trotter, is rich and deep, while spices add warmth and zest. It's not just food; it's a tradition that warms after long days in cold waters. The soup is enjoyed hot, garnished with herbs, savoring its rich, smoky taste that transports one to the Greyjoy tavern by the stormy sea.

Aspic made from eel and lime is an exquisite dish of European cuisine that combines the delicate smoked flavor of eel with the refreshing tartness of lime. Its history traces back to classic aspic recipes popular in aristocratic circles of Europe. Layers of beet puree, sweet lime confit, and thin slices of fish create an incredible harmony of textures and flavor nuances, highlighted by a clear jelly broth with light smoky notes. This dish not only pleases the eye but also impresses with its refined taste. Aspic is served chilled, cut into neat portions and garnished with fresh herbs and pieces of eel. It is perfect for festive dinners and special occasions where gastronomic art and elegant presentation are appreciated.

The word "tempura" is of Portuguese origin, or more precisely, Latin, meaning "times". This is how Portuguese missionaries designated the time of fasting. They also shared with the Japanese the recipe for making Lenten food very tasty with the help of batter and deep-frying. In principle, you can fry anything that comes to hand this way.

Temaki are Japanese hand-rolled sushi made with love and skill. Their name translates to 'hand-rolled cone,' reflecting the simplicity and individuality of preparation. The taste of temaki is a harmonious blend of fresh seafood, creamy avocado texture, crunchy cucumber, and the spiciness of wasabi. Tobiko roe adds a light crunch and umami, while smoked eel brings depth and richness. Nori seaweed not only holds the filling but also adds a pleasant ocean note. These rolls are perfect for friendly gatherings as they can be easily prepared without special equipment, and the variety of fillings allows everyone to create their ideal temaki. Serving with soy sauce and wasabi completes the dish with a traditional Japanese touch.

This salad is a true gastronomic masterpiece inspired by Mediterranean cuisine. Its exquisite taste arises from the harmony of smoked eel, the tenderness of sun-dried tomatoes, and the freshness of aromatic herbs. The dressing made from citrus juices, honey, and Dijon mustard adds a spicy sweetness and a hint of sharpness, highlighting the richness of the ingredients. The dish surprises with contrasting textures: juicy vegetables, soft eel, and firm tomato flesh create an unparalleled delight. This salad can be served as a light main course or an elegant appetizer for a Mediterranean-style dinner. Its vibrant colors and refined aroma will make any table festive, while its rich flavor leaves an unforgettable impression.

Unagi-yanagawa is a refined dish of Japanese cuisine that embodies centuries-old gastronomic traditions. The main ingredient is smoked eel, which gives the dish a rich, slightly sweet flavor with a smoky note. Combined with delicate egg mass and fresh frisée salad, Unagi-yanagawa achieves an airy texture and harmonious balance of flavors. Shiitake mushrooms and green onions add a light spiciness, while a special sauce made with mirin, soy sauce, and tuna flakes deepens the taste. This dish is served hot before the soup sauce cools down, allowing one to enjoy its aroma and richness of textures. Unagi-yanagawa is perfect for a cozy dinner, conveying the spirit of traditional Japanese cuisine and its skillful combination of flavor nuances.

The simplest soup - fried vegetables are mixed with miso paste and poured with broth. Recipe by Elena Chekalova.

The 'Unagi Maki' roll is a true embodiment of Japanese culinary culture, combining the delicate taste of smoked eel, the freshness of cucumber, and a hint of wasabi's spiciness. Its roots trace back to the traditional art of sushi, where each ingredient plays an important role in flavor harmony. The tender rice infused with rice vinegar creates the perfect texture, while the nori sheet holds all components neatly together. 'Unagi Maki' is traditionally served with soy sauce, pickled ginger, and wasabi to enhance the depth of flavor nuances. It is not just a dish but a whole ritual of enjoyment filled with tradition and sophistication of Japanese cuisine.

Scallops with artichokes and unagi sauce is an exquisite dish of Japanese cuisine, combining seafood and plant ingredients with the rich flavor of unagi. The sauce, made from smoked eel, mirin, and soy sauce, gives the dish a deep richness. Artichokes, pre-boiled and sautéed in olive oil, add freshness and a light nutty note. Scallops, seared to a golden crust in butter, have a tender texture and mild sweetness. Served on banana leaves with watercress and shiso adds aesthetic appeal to the dish. Truffle oil completes the flavor composition, adding refined nobility. This recipe is perfect for special occasions when you want to enjoy the harmony of Japanese culinary traditions and the original combination of ingredients.