L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

Fried flounder with butterFrench cuisine

Paella dish

Australian Meat PieAustralian cuisine

Paella dish

Spanish pantumaca sandwichSpanish cuisine

Paella dish

Spanish meat stew cocidoSpanish cuisine

Paella dish

Finnish pie kalakukkoFinnish cuisine

Paella dish

Spaghetti AmatricianaItalian cuisine

Paella dish

BeshbarmakKyrgyz cuisine

Paella dish

Irish Roast CoddleIrish cuisine

Paella dish

Indian Chicken Murgh MakhaniIndian cuisine

Paella dish

TiramisuItalian cuisine

White okroshka with seafood, smoked cod and vegetables

1 serving

30 minutes

Recipe from Vladimir Sidorov, chef of the restaurant "Cheretto More".

Energy value per serving

CaloriesProteinsFatsCarbohydrates

236.6

kcal

20.4g

grams

13.1g

grams

10.4g

grams

Ingredients

1serving

1

pc

30

g

30

g

Cooked peeled prawns

20

g

75

ml

Single cream 10% fat

30

ml

Tan (salty yoghurt drink)

50

ml

15

g

15

g

White wine vinegar

10

ml

1

sprig

5

ml

Cooking steps

1
Cut the celery stalk into sticks and marinate in vinegar for 15 minutes.
Required ingredients:
1. Celery stalk: 15 g
2. White wine vinegar: 10 ml

2
Cut cucumbers into strips, and radishes and sea scallops into thin circles.
Required ingredients:
1. Cucumbers: 30 g
2. Radish: 30 g
3. Sea scallops: 1 piece

3
Place the sea scallop, cod, and peeled boiled shrimp in the center of the plate.
Required ingredients:
1. Sea scallops: 1 piece
2. Smoked cod: 15 g
3. Cooked peeled prawns: 20 g

4
Garnish with pickled celery, dill sprigs, and drizzle with herb-infused oil.
Required ingredients:
1. Celery stalk: 15 g
2. Dill: 1 sprig
3. Olive oil: 5 ml

5
Mix milk, cream, and tan and pour into a plate.
Required ingredients:
1. Milk: 75 ml
2. Single cream 10% fat: 30 ml
3. Tan (salty yoghurt drink): 50 ml

Similar recipes