Recipe Catalog
No recipes contain all the words, showing recipes that match some of them
Dzmari means "vinegar", and kin means "cilantro". Catfish is a rather strange fish, a bit cottony. When it is cooked poorly, it feels like you are chewing a washcloth. But if you cook catfish correctly, it turns out very tasty. Catfish in kindzmari is exactly that case.
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Kinzmari is a traditional Georgian dish that combines tender fish and aromatic marinade. Its roots run deep in Georgian cuisine, known for its rich flavors and fresh ingredients. The boiled fish absorbs vinegar, garlic, and cilantro, gaining a tangy zest and subtle herbal aroma. The marinating process makes the fish meat tender and infused with spices, while serving it cold highlights its refreshing character. Kinzmari pairs perfectly with fresh bread, greens, and light vegetable appetizers, creating a harmony of taste. This dish not only delights gastronomes but is also part of Georgia's culinary heritage passed down through generations.
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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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Corn is combined with a sauce of vegetables and bacon - this is mak-shu. And then you need to dip the deep-fried catfish into this mixture. Simple and exciting.
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Blue toothfish with narsharab sauce is an elegant blend of European cuisine and spicy Eastern motifs. The blue toothfish, known for its tender, buttery flavor, is cooked in a dry hot pan to retain its juiciness, while the rendered fat enriches the texture. Slow cooking under a lid enhances its natural taste, and the narsharab sauce made from pomegranate juice adds a tangy acidity and light sweetness. This dish is perfect for a romantic dinner or a cozy family gathering, pairing well with white wine and fresh vegetables. Its simplicity makes it accessible even for novice cooks, while its rich flavor surprises with depth and harmony.
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Marble catfish with fish potato puree and marinade is an exquisite dish of Russian cuisine that combines the tenderness of fish with the rich flavor nuances of aromatic sauce. The origins of this recipe stem from the traditions of using freshwater fish in Russian gastronomy. Catfish, with its dense texture and rich taste, is perfect for frying to a golden crust. The potato puree, enriched with cod fillet and butter, acquires a velvety consistency and a pleasant marine hue. The marinade made from shallots, carrots, and tomatoes, seasoned with cloves and star anise, brings a balance of sweetness and spiciness that harmoniously reveals the flavor of the fish. The dish pairs wonderfully with a glass of white wine and will be a true decoration for a family or festive dinner.
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This recipe from the Saratov restaurant Soho has a lot of ingredients, but don't be scared, a good half is needed to make homemade mustard. Another quarter is for the spicy Spanish tomato sauce romesco. The method for preparing catfish is simple. The fish is first salted in brine (saline solution), this method is good for its infallibility - the catfish itself, without outside help, will take as much as it needs. In the restaurant, the fish is cooked in a coal oven, but you can use the oven.
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Baked zubatka with tomatoes and onions is a refined dish of European cuisine that combines simplicity of preparation with exquisite taste. Zubatka, with its tender meat and vibrant sea aroma, becomes especially juicy when baked. Onions add a light sweet caramel note to the dish, while tomatoes provide a pleasant acidity and freshness. Fish seasoning and garlic add spiciness, making the flavor richer. This dish is perfect for both everyday dinners and festive tables. The harmonious combination of ingredients makes it versatile in presentation: baked fish can be served with boiled potatoes, fresh vegetables, or simply enjoyed for its rich flavor without additions. The simplicity of preparation and excellent result make this recipe a true find for seafood lovers.
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The recipe was shared with us by the chef from the Red Wall restaurant for the O2 festival menu.
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Catfish in a Pan-Asian style is the harmony of Thai cuisine embodied in a delicate, aromatic dish. Based on traditional Asian ingredients, this recipe combines juicy catfish fillet marinated in coconut milk with lemon sorghum and chili, with a refreshing vegetable garnish infused with sesame oil and lime juice. The deep flavor is complemented by airy rice noodle 'chips' and a spicy unagi sauce that envelops the fish in a warm smoky aroma. Each element complements one another, creating a balanced dish perfect for a special dinner or a gastronomic journey into the world of Eastern flavors.
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Zubatka in creamy sauce is an exquisite dish that combines the delicate texture of fish with the rich flavor of creamy sauce infused with hints of seaweed. Zubatka, lacking a pronounced taste, absorbs the complex aromas of broth and cream, creating a harmonious balance. A light preliminary salting helps retain the fish's juiciness, while gentle stewing leaves it slightly undercooked, adding a special delicacy to the dish. White pepper adds subtle spicy accents that highlight the creamy base. The dish pairs wonderfully with vegetables, providing lightness and freshness. Inspired by maritime traditions, it is perfect for a leisurely dinner where one can enjoy complex flavors and textures. This masterpiece of author cuisine can surprise and delight even the most discerning gourmets.
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Kish with zubatka is an exquisite dish of French cuisine that combines delicate pastry with a rich, creamy filling. This recipe is inspired by traditional French quiches but gains uniqueness from the use of zubatka—a fish with a firm, juicy texture and delicate flavor. Vegetables like carrots, peas, and romanesco add freshness and lightness, while parmesan brings in savory notes. Baked in the oven, the quiche develops a golden crust while remaining soft and tender inside. Perfect for dinner or festive occasions, it pairs wonderfully with white wine and fresh salad.
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Recipe from Dmitry Pogorelov, chef of the Hamster restaurant.
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Fillet of wolf fish in egg batter is a tender and juicy dish where the fish is covered with a light and aromatic shell. Wolf fish is famous for its dense yet soft meat that pairs perfectly with the savory batter. The origins of this recipe lie in culinary creativity where classic breading techniques blend with modern ingredients. Almond flour adds a subtle nutty note while parmesan enhances the flavor richness. Fried to a golden crust, the fillet retains its juiciness inside, and the mayonnaise dressing along with fresh basil completes the flavor composition. This dish is suitable for both everyday dinners and special occasions, impressing with its refined taste and appetizing appearance.
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Zubatka steak is a refined dish of Russian cuisine that captivates with its delicate taste and juiciness. Zubatka, known for its tender and slightly sweet meat, acquires an appetizing golden crust when fried while remaining incredibly tender inside. Coating in flour helps create a thin crispy layer that retains the fish's juiciness. The flavor of zubatka is beautifully complemented by light notes of black pepper and salt, highlighting its natural sweetness. The dish is traditionally served with airy mashed potatoes and fresh green salad, creating a harmonious combination of textures and flavors. Zubatka steak is perfect for both a cozy home dinner and a festive feast, delighting with its exquisite yet simple character.
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