Recipe Catalog
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Jellied fish made from pike perch, salmon or trout is a refined dish of Russian cuisine, rooted in the traditions of royal feasts. The fish is gently infused with the aroma of broth, while the gelatinous structure gives it a noble shape. The taste of the dish is delicate - the combination of the fish's softness with the light spiciness of capers and the freshness of cucumbers creates a harmony of flavors. Chilled jellied fish is perfect for festive tables, adorning them with its elegant appearance. It is complemented by crayfish tails or crabs, adding a touch of marine sophistication. A mustard sauce with capers or gentle mayonnaise serves as a wonderful addition that deepens the flavor of the fish even further. This dish embodies sophistication, lightness and festive spirit that impresses not only with its taste but also with its noble appearance.
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The recipe was shared with us by the brand chef of the Central House of Writers restaurant, Fyodor Verin.
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The recipe was shared with us by the brand chef of the restaurant "CDL" Fedor Verin.
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The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
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Pelmeni are not just food, they are entertainment. And it is good to make them together with a large company. To make it a little more interesting, we suggest choosing fish dumplings. Chef Vladimir Bogozhavets shared the recipe with us.
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This exquisite Peruvian recipe combines tender lightly salted salmon, aromatic herbs, and refreshing lemon to create a perfect balance of flavors. Peruvian cuisine is renowned for its seafood, and such a dish is often served in Lima's restaurants as a refined appetizer. Salmon and trout have a rich flavor that pairs beautifully with the light acidity of lemon. The fish is served in thin slices garnished with herbs, making the dish elegant and appetizing. Very salty trout can be soaked in water beforehand to achieve the perfect texture. This dish is ideal as an independent appetizer or as part of an exquisite dinner, adding a touch of freshness and sophistication to the meal.
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Stuffed salmon (sockeye), baked in the oven, is a dish that combines Mediterranean simplicity and exquisite taste. In ancient times, fish was a primary food source in coastal regions, and baking it with stuffing became a tradition in many cuisines. This recipe reveals the tenderness of red fish infused with spices and butter, while the filling of cheese, carrots, and onions adds juiciness and aroma. The turmeric rice and vegetable garnish provide balance and brightness to the dish. Before serving, the fish is drizzled with lemon juice to enhance its freshness and make the flavor even richer. This dish is perfect for a family dinner or festive table, impressing with its richness of flavors and appetizing appearance.
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Baked salmon under a cheese crust with potatoes is a harmony of flavors and textures, combining the tenderness of fish, the juiciness of vegetables, and a golden cheese crust. This recipe comes from European cuisine, where simplicity and ingredient quality are valued. Salmon, rich in healthy fats, gains a rich flavor infused with the aromas of sautéed onions and carrots. Tomatoes add a fresh tanginess, while melted cheese forms an appetizing golden crust. The side of potatoes boiled with dill and butter makes the dish hearty and cozy. It’s a great treat for family dinners or festive gatherings when you want to delight loved ones with something special yet simple to prepare.
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Egg roll with salmon and avocado is a harmony of flavors and textures, combining the tenderness of the egg pancake, the buttery richness of avocado, and the sophistication of red fish. This recipe is a modern interpretation of traditional snacks inspired by Japanese and French culinary techniques. Salmon adds a light saltiness and noble aroma to the dish, while sesame adds a nutty note. The roll is convenient for serving; it can be sliced into portions, creating an elegant dish for festive tables or a refined snack. The ease of preparation combines with restaurant-level presentation, making this roll an excellent choice for those who appreciate style and taste.
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Lightly salted salmon is a traditional Russian dish symbolizing simplicity and sophistication of taste. Salted fish has always been an important part of the diet in northern regions where fishing thrives. This recipe preserves the freshness of salmon and highlights its natural flavor by adding only salt and sugar in perfect proportions. The fish acquires a tender texture and a harmonious blend of sweet and salty notes, making it a versatile snack. It pairs wonderfully with black bread, butter, and fresh herbs, decorating festive tables or complementing everyday meals. Thanks to gentle salting, salmon retains its juiciness and appetizing appearance, remaining an indispensable delicacy that can be stored for up to two weeks for enjoyment at any convenient time.
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Baked pike perch under cheese with omelet is a refined dish of European cuisine that combines the tenderness of white fish, the richness of cheese, and the airy texture of an omelet. Marinated pike perch infused with the freshness of lemon and aromatic spices is baked under a golden crust of cheese, creating a harmony of flavors. The omelet made with horsetail adds a special note, providing lightness and an original touch. The dish is garnished with bright slices of baked tomato, fresh herbs, and olives, making it not only delicious but also aesthetically pleasing. An ideal choice for a festive dinner or romantic evening, this recipe will captivate with its sophisticated taste and simplicity in preparation.
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Baked pike perch with pistachios and citrus potatoes is an exquisite dish of Russian cuisine, combining tender fish fillet with a crunchy nut crust and aromatic garnish. The tradition of baking pike perch dates back centuries when fish was considered a symbol of wealth and prosperity. The pistachio crust adds subtle nutty notes that enhance the natural flavor of the pike perch, while the orange juice-soaked potatoes provide a light tanginess and freshness. The harmonious combination of textures makes this recipe perfect for a festive dinner or a cozy family gathering. The dish is served hot, complemented by fresh herbs and a light wine sauce that highlights its sophistication.
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Crispy pike perch with cucumber is an exquisite recipe of Russian cuisine that combines the tenderness of fish and the crunchy texture of the coating. The pike perch, coated in tempura batter and panko breadcrumbs with French fries and fennel seeds, acquires an appetizing golden crust after frying in oil. The harmony of flavors is complemented by homemade dill mayonnaise and lightly salted cucumber, adding freshness and a slight tang to the dish. It is garnished with powdered greens that emphasize its aesthetics. This presentation makes it a wonderful choice for festive tables or exquisite dinners where the balance of textures and rich flavors are appreciated.
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Fried pike perch with warm salad is a refined dish of Estonian cuisine, combining tender crispy fish fillet and aromatic salad with tomatoes and arugula. The origins of this recipe are linked to the tradition of Baltic peoples to prepare fish simply but with a delicate taste. The light acidity of white wine and butter create a harmonious texture that highlights the freshness of the ingredients. The dish has a bright, rich flavor where the sweetness of tomatoes is balanced by the spiciness of celery and the slight bitterness of arugula. It is perfect for a light dinner or festive table, especially when paired with a glass of dry white wine. It cooks quickly while preserving all the richness of natural flavors and the health benefits of the ingredients. In this rendition, pike perch becomes a true gastronomic gem of Estonian cuisine.
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Pike perch with onions and cream, minced, breaded and deep-fried - a new take on a popular and simple product. Crispy crust with a tender fish filling - you can eat it just like that, or with mayonnaise with an Asian accent, our recipe tells you how to cook it. Recipe from the Samara restaurant "Smorodina".
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