Recipe Catalog
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Recipe from Dmitry Pogorelov, chef of the Hamster restaurant.
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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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Catfish steaks are a tender and juicy dish, perfect for fish lovers. Catfish, with its pleasant texture and mild flavor, undergoes an unusual preparation: it is soaked in a fragrant mixture of milk, salt, and honey. This process makes the meat even more tender and gives it a slight sweetness. Fried in a hot pan to an appetizing golden crust, the steaks reveal their rich flavor palette. Black pepper adds spicy notes to the dish. In European cuisine, this method of preparing fish is valued for its balanced flavors and simplicity of execution. Catfish steaks pair wonderfully with mashed potatoes, creating a harmonious and nutritious dish worthy of a festive dinner or cozy family lunch.
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Pasta with vongole and scallops is a true embodiment of Mediterranean cuisine, combining the freshness of seafood with a fragrant sauce made from white wine and garlic. Vongole, known for their delicate sweetness, harmonize perfectly with meaty scallops, creating a layered flavor enriched by the sea breeze. Olive oil and chili add spiciness to the dish, while butter adds softness to the texture. Historically, this recipe originates from Italian cuisine, where seafood pasta holds a special place among light yet refined dishes. It should be cooked quickly to preserve all the freshness of the ingredients and served immediately—this way the pasta remains juicy and the seafood reveals its true flavor. It pairs perfectly with a glass of chilled white wine, highlighting the elegance of this classic European dish.
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Spaghetti vongole in wine is an exquisite dish of Italian cuisine born on the coast where fresh seafood combines with the aromas of garlic, chili pepper, and white wine. Legend has it that fishermen prepared it right on the shore after a successful catch using the simplest yet flavorful ingredients. Vongole, tender sea clams, open up in the boiling sauce absorbing spicy aromas and a subtle acidity from the wine. The spaghetti coated in this rich sauce acquires a silky texture and a taste of the sea. The dish is perfect for a romantic dinner or gathering with friends highlighting Italian culture's enjoyment of food and its simplicity. The spicy notes of chili add a slight kick while fresh tomatoes soften the flavor creating a perfect balance that awakens the appetite and fills with Mediterranean aromas.
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Sakhalin vongole in spicy sauce is a true embodiment of marine flavor with vibrant spice notes. This dish, inspired by the richness of Sakhalin seafood, combines the freshness of clams with the rich aroma of thyme, garlic, and tomatoes. The spicy sauce with a hint of Tabasco and the freshness of cilantro gives the mussels a distinctive character, while white wine reveals their tenderness. Crispy pieces of ciabatta soaked in garlic oil add texture and aroma to the dish, creating a harmony of flavors. Perfect for a romantic dinner or a gastronomic journey through Russian cuisine that embodies love for seafood.
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Velvety vongole cream soup with smoked paprika is a true embodiment of Italian gastronomic elegance. This recipe originates from Italy's coastal regions, where fresh shellfish are an integral part of the cuisine. Vongole, with their delicate sea flavor, transform into a silky base for the soup when combined with potatoes and cream. Fragrant smoked paprika adds a light smoky note to the dish, creating a rich flavor contrast. This soup not only warms but also offers exquisite pleasure, highlighting the depth of Mediterranean culinary tradition. It is perfect for serving on cool evenings alongside a glass of dry white wine. Each sip reveals a refined harmony of ingredients, turning the meal into a true culinary journey.
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Recipe from the brand chef of the Chang restaurant Denis Prokhorov.
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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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