Ruffe

The name of the shchi is due to the Tambov landowner Rakhmanov, who was a great gourmet, taught serfs the art of cooking from French books and, they say, "ate up" the two-million family capital. Looking at the recipe for Rakhmanov's shchi, where the main ingredient is sturgeon, it is easy to believe. Rakhmanov's name is listed in the names of several more extravagant dishes, for example, buckwheat porridge boiled in the juice of fried hazel grouse. We took the recipe and history from the monumental work of Vlad Piskunov "Russian Cuisine. The Best of 500 Years.

The perch in Japanese cuisine is a refined dish that combines the freshness of river fish with the sophistication of Japanese cooking. Its roots can be found in the traditions of Japanese fish casseroles, where tender fish fillet is subtly accented with citrus notes. The perch fillet is marinated with lemon and spices, acquiring a light tanginess and richness of flavor. Baked fish with mandarin slices, fragrant parsley, and creamy Gruyère cheese creates a unique balance of sweetness and saltiness. The creamy texture of sour cream ties all components together, making the dish wonderfully juicy. It pairs perfectly with rice, highlighting the Japanese style of presentation. The dish not only delights the palate but also offers aesthetic pleasure through its vibrant color combination.

Three types of fish are boiled in rooster broth. For cooking you will need 100 ml of wine and 50 ml of vodka - in the soup, not inside the cook.