Mizuna

Recipe by Andrey Fedoseyev, chef of the restaurant "Bor".

Radish and herb summer toast is a light, refreshing dish perfect for summer breakfasts and snacks. This recipe draws inspiration from traditional Russian summer appetizers where fresh seasonal ingredients take center stage. Crispy rye bread toasted to a golden crust pairs wonderfully with a creamy cheese spread that has a smooth texture and a hint of sour cream's tanginess. Bright, juicy radish adds zest to the dish while fresh parsley and cilantro enhance the flavor with their aromatic notes. Mizuna leaves contribute a delicate bitterness that makes the toast even more interesting. This toast can be served as a standalone dish or as an appetizer for summer lunch, pairing beautifully with refreshing drinks. Its simplicity in preparation and refined taste make it a true favorite for those who appreciate seasonal cuisine.

The recipe was shared with us by the chef of the restaurant Sixty Sergey Kondakov.

Halibut mousse is a refined dish of European cuisine that combines the tenderness of fish with a creamy texture. Its roots trace back to haute cuisine traditions where the lightness and airiness of the mousse create a unique flavor. The crustless sautéed halibut blends with ricotta, stevia leaves, and nasturtium to form a harmonious balance of salty and herbal notes. Agar-agar provides structure while the nitrogen siphon adds airiness. Bean puree garnishes with mizuna, onion coulis, and pumpkin cream add depth of flavors creating a rich composition. The dish is served with carrot slices and sprouts of cabbage and radish for freshness and crunch. This mousse is a true embodiment of sophistication, perfect for special occasions when one wants to experience the interplay of textures and the delicate taste of seafood.

This delicate and refined broccoli, celery root, and salad greens purée soup is a true embodiment of French culinary elegance. Light, rich in vitamins, and with a velvety texture, it brings a sense of freshness and harmony of flavors. Broccoli adds a light nutty note, celery contributes subtle sweetness, while the mix of greens gives an expressive, slightly spicy touch. Historically, such cream soups emerged in France as a way to highlight the natural taste of ingredients and create a tender, warming consistency. It is perfect as a light main dish or an exquisite starter for lunch. Served with cream or goat cheese, it creates the ideal combination of creamy softness and aromatic greens. This soup is gastronomic poetry that offers a moment of true enjoyment.

Marinated salmon with seaweed and miso is a refined blend of Japanese and Western culinary traditions. The salmon, delicately salted, gains a rich flavor, while light cold smoking adds subtle smoky notes. Dressed with a tangy vinaigrette based on miso and lemon, this recipe reveals the full depth of seafood flavor. Crispy slices of green apple, radish, and daikon add freshness, while seaweed and mizuna complete the composition with their umami nuances. This dish is perfect as an elegant appetizer for gourmets or as a centerpiece for an Asian-inspired dinner. The balance of salty, sweet, sour, and smoky makes it a gastronomic masterpiece, while the ease of preparation allows one to enjoy its taste at home.

A very light salad, the base of which is herbs and equal parts of radish and daikon. If the heat is not enough, feel free to add black or green radish. Or even both.