Wild carp

Carp cutlets are a refined dish of Italian cuisine that combines the tenderness of fish with the rich flavor of pistachio puree. Carp, known for its juiciness, undergoes careful processing: its fillet is minced with onion and butter, making the cutlets incredibly soft. The pistachio puree, made by soaking and whipping the nuts, adds a nutty depth and sophistication to the dish. A garnish of fresh mixed salad and tomatoes adds lightness and freshness, creating a harmonious combination. This dish is perfect for special occasions when one wants to enjoy the elegance of flavor and richness of textures. It can be served with white wine that highlights the subtle notes of creaminess and nuttiness.

Another beautiful recipe that is best put off until a leisurely weekend. From the Delicatessen restaurant

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.

Fish soup made from fresh river fish is a classic Russian dish symbolizing closeness to nature and simplicity of taste. Its history dates back to ancient times when fishermen cooked fragrant soup over a fire right by the shore. The broth, rich in flavors of perch and carp, gains a slight sweetness from the addition of a piece of sugar. Potatoes add heartiness while tomatoes provide a hint of acidity. Spices like bay leaf and black pepper deepen the aroma. Uha is served hot, perfectly complemented by fresh bread and traditionally enjoyed outdoors, savoring the pure taste of natural ingredients. It’s not just soup – it’s a whole story of Russian hospitality, comfort, and enjoyment of simple yet exquisite flavors.