Recipe Catalog
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Sturgeon in champagne is a heavy festive luxury. You put it on the table, and everything around it no longer matters. Something else is important: to cut such a gem as steamed sturgeon without spoiling anything. In this case , it happens as if by itself: with a whole fish and a bottle of champagne, the preparation is elementary, the effect is stunning. Sergey Eroshenko shared the recipe with us.
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Eggs baked in a water bath are a refined European dish that captivates with its delicate texture and harmonious flavor. Its roots trace back to French culinary traditions, where the warmth of water allows the proteins to curdle gently and evenly, creating the perfect consistency. The taste of this dish is an exquisite mix of creamy tenderness, savory ham, and fresh vegetables, complemented by the aroma of parmesan. It is ideal for leisurely breakfasts, light lunches, or elegant appetizers. The versatility of the recipe allows for experimentation by adding favorite ingredients. The combination of baked egg with brie cheese and herbs adds a special luxury to this dish. It can be served directly in a ramekin, enjoying each creamy layer and gooey cheese crust.
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Baked sturgeon is a delicate dish that reveals the richness of noble fish flavor. During baking, the sturgeon absorbs a creamy glaze and the aroma of vegetable oil, becoming juicy and tender. This cooking method originates from ancient Russian culinary traditions where sturgeon was considered a royal fish available only to the elite. Its taste is moderately fatty, rich, and delicate, while its texture is firm yet silky. The side dish of boiled or fried potatoes, fresh vegetables, and herbs enhances the dish's sophistication, while mayonnaise sauce with capers adds a touch of spiciness. Such a treat is perfect for a festive dinner or ceremonial lunch, creating an atmosphere of aristocratic dining and delighting guests with fine gastronomic harmony.
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Baked royal sturgeon is a dish worthy of a royal feast. This exquisite fish, a symbol of culinary luxury in European cuisine, is baked with lemon and fresh dill, absorbing their aroma and slight acidity. The olives adorning its head add piquant notes, while the physalis crowns the sturgeon like a tiara. Its meat remains juicy and tender with a pronounced yet gentle flavor. Traditionally, baked sturgeon was served at formal dinners in European courts, and now it can become the centerpiece of any festive table. Its majestic appearance, rich taste, and storied history make this dish not just a treat but a true gastronomic event.
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Champagne-baked trout is a refined dish with a Japanese touch that embodies the harmony of flavors. This exquisite recipe combines the tenderness of fish, the freshness of vegetables, and the lightness of champagne, creating a sophisticated gastronomic impression. Trout infused with lemon aroma gains refreshing acidity, while oregano adds subtle herbal notes. A creamy sauce with white mushrooms and pickles enriched with white wine gives depth of flavor and delicate texture to the dish. It is perfect for festive dinners and romantic meetings, highlighting the elegance of Japanese cuisine. The lightness of champagne gives the trout an airy quality, making it especially tender. This dish is not just a culinary masterpiece but a true art of taste that delights the eye and offers unforgettable gastronomic emotions.
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It is better to boil beluga and other sturgeon fish, as well as catfish, in large pieces and cut into portions before serving: fish boiled in large pieces is juicier and tastier.
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This exquisite recipe pays homage to Russian culinary tradition that celebrates the richness of aquatic gifts. Sturgeon, beluga, sevruga, and catfish, boiled to perfection, are distinguished by their tenderness and rich flavor worthy of a royal table. The fish garnish is a symphony of freshness and brightness: tomatoes, cucumbers, cabbage, green salad, and potatoes complemented by horseradish, vinegar, and aromatic sauces. Each detail emphasizes the depth of flavor of the noble fish, creating a harmonious combination. Such a dish is suitable for both festive feasts and ceremonial dinners, providing guests with gastronomic pleasure and a sense of connection to Russian culinary traditions.
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A cocktail that became famous because it was the one the characters in Casablanca drank in Morocco.
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Sturgeon in tomato with mushrooms is an exquisite dish of Russian cuisine that embodies a wealth of flavors and aromas. Sturgeon, a noble fish from the sturgeon family, combined with tender champignons and a spicy tomato sauce creates an unmatched gastronomic ensemble. In the cooking process, the fish is first scalded and then simmered with white wine and broth, absorbing deep flavors. The sauce made from the broth adds completeness to the dish. It is served with boiled potatoes and lightly salted cucumbers, making it hearty and harmonious. This dish is perfect for festive tables or special occasions when one wants to enjoy classic traditions of Russian cuisine in a modern interpretation.
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Fried sturgeon with tomatoes and onions is a dish that combines the tenderness and richness of Russian cuisine. Sturgeon, a symbol of sophistication, acquires a golden crust in this recipe, revealing its rich flavor. Tomatoes add juiciness and a slight acidity, while caramelized onions provide a soft sweetness. Simple to prepare yet noble in presentation, this appetizer is perfect for both family dinners and festive gatherings. Historically, sturgeon was a privilege of royal tables, and its combination with vegetables makes the dish balanced and nutritious. It is served with potatoes, fragrant herbs, and butter, making it especially cozy and hearty.
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Canned sturgeon in sour cream with potatoes is a refined dish of Russian cuisine that combines the noble taste of sturgeon and the delicate creaminess of sour cream. Historically, sturgeon was only available to privileged classes, but canning made it more accessible. In this recipe, juicy fish soaked in tomato sauce is complemented by the rich creamy flavor of sour cream, creating a harmony of textures and aromas. Boiled potatoes dressed with butter serve as the perfect side dish, highlighting the natural tenderness of the fish. The dish is hearty yet delicate and can be served both on weekdays and at festive tables. Fresh or pickled cucumbers as an accompaniment add a piquant freshness, making the taste more expressive.
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Italian-style sturgeon with pasta is a refined dish that combines the luxury of seafood and the richness of Italian cuisine. Sturgeon, with its firm and tender meat, is simmered in white wine with onions and tomatoes, absorbing the subtle aroma and acidity of the ingredients. The harmony of flavors is complemented by pasta cooked to perfection and topped with butter and grated cheese. The final touch is a rich sauce made from fish juice, lemon, and tomato sauce that adds a light spiciness to the dish. This delicacy is perfect for a festive dinner or simply to enjoy the refined flavors of the Mediterranean. It pairs wonderfully with dry white wines and fresh vegetables. An elegant, balanced dish that highlights Italy's rich gastronomic traditions.
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Recipe from the team of chefs of the restaurant "Noah's Ark.
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The recipe is taken from the "Book of Tasty and Healthy Food" of 1939. The style and spelling of the original are preserved.
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Bagna cauda is a traditional Italian sauce from the Piedmont region. Its name translates to 'hot bath,' perfectly reflecting the serving style: the sauce is kept warm while guests dip vegetables or bread into it. Bagna cauda has a rich, savory flavor where anchovies and garlic play a key role, and butter softens their intensity, creating a delicate creamy texture. This sauce pairs perfectly with seasonal vegetables like artichokes, celery, carrots, and bell peppers and can also serve as a dip for crusty bread. It's not just a dish but a true gastronomic ceremony that brings people together at the table and evokes warm evenings in Italian families.
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