Recipe Catalog
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Turbot baked in parchment with tarragon is a refined dish of Russian cuisine that combines the tenderness of white fish with the aroma of fragrant herbs. Tarragon, known for its delicate flavor, gives the fish a special freshness, while lemon juice and garlic enhance its natural softness. Baking in parchment preserves the juiciness of the fillet, allowing the spices and olive oil to fully unfold. This dish is perfect for a light dinner or festive table, and its sophisticated taste will delight even the most discerning gourmets. The simplicity of preparation makes it accessible for any level of culinary skill, while the minimal set of ingredients highlights the natural beauty of this recipe.
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The chef of the cafe "Cosmos" shared the recipe with us.
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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Salmon with zucchini baked in parchment is the essence of French cuisine, where simplicity meets sophistication. This cooking method, known as 'en papillote', allows the fish to retain its tenderness and rich flavor enhanced by the aromas of lemon, dill, and butter. Light, airy, almost weightless, it reveals the subtle facets of gastronomic pleasure. Zucchini adds freshness to the dish while shallots provide a pleasant spiciness. This recipe is perfect for those who appreciate healthy yet exquisite food. It should be served right in the opened parchment to enjoy the moment when the aroma unfolds in all its fullness.
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Salmon with leeks, baked in parchment, is an exquisite dish of European cuisine that combines the tenderness of fish with the aroma of caramelized leeks. This cooking method has been known since ancient times when chefs sought ways to preserve the natural juices of ingredients by sealing them in paper. Wine and olive oil add depth to the flavor, while fresh herbs give the dish lightness and freshness. Baking in parchment retains all the juiciness of the salmon, making it soft and rich. It’s an ideal option for dinner when you desire elegance without complicated preparations.
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Trout baked in parchment is a refined and exquisite dish of Russian cuisine that combines the tenderness of fish with the aroma of fresh vegetables. This cooking method originates from the traditions of baking products in paper or leaves, which helps retain all juices and flavor nuances. The soft and oily trout absorbs spices, while fresh vegetables like carrots, sweet peppers, and leeks add crunch and natural sweetness. Baking in parchment allows the fish to maintain its juiciness and reveal its natural flavor while making it a light and healthy dinner option. This dish is perfect for those who appreciate simplicity in preparation and natural ingredients.
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Cod with tarragon and creamy sauce is an exquisite dish of Russian cuisine that embodies a harmony of flavors. Tarragon gives the fish a subtle herbal aroma, while the creamy sauce with hints of mint and lemon provides a velvety texture and a light tanginess. Baking in the oven helps the cod retain its juiciness and gain tenderness, complemented by an airy creamy accent. Historically, this recipe emerged as a modern interpretation of traditional fish dishes that used herbs to enhance flavor. It can be served with rice or steamed vegetables for a light and balanced dinner. This option is perfect for a romantic evening or festive table, combining simplicity in preparation with refined taste.
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This dish is very quick to prepare and makes a wonderful and easy dinner. It will look great in the center of the table, or cook portioned pieces of about 180 g each. For variety, replace the cod with haddock, hake or any other firm white fish.
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Red cod baked with vegetables is a refined dish of Italian cuisine that combines the tenderness of fish with aromatic vegetables. Italians value simplicity and freshness of ingredients, and this recipe reflects the traditions of Mediterranean cooking. Light and nutritious, it is perfect for a family dinner or a romantic evening. Cod fillet soaked in lemon juice and spices gains a rich flavor, while the softness of natural yogurt gives the dish a special creamy texture. The onion-carrot layer adds sweetness and depth of flavor, while green onions complete the composition with freshness. The fish is baked in the oven to perfection, retaining its juiciness and turning appetizingly golden. This dish pairs harmoniously with white wine and fresh salads, highlighting its elegant character.
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Baked cod with shrimp and garlic is an exquisite dish of European cuisine that captivates with its simplicity and harmony of flavors. The tender cod fillet absorbs the aromas of garlic, fresh cilantro, and white wine, creating a refined taste with light citrus notes from lemon juice. Juicy shrimp add a marine sweetness, while baking in the oven reveals all the nuances of flavor combinations. This dish is perfect for both festive dinners and cozy family gatherings, highlighting the richness of European gastronomic traditions. Serving it with its own aromatic juice makes it particularly appetizing, and the combination of simple ingredients turns it into a true delight for gourmets.
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Baked cod fillet with shrimp and garlic is an exquisite dish of Russian cuisine that combines the tenderness of white fish with the rich flavor of seafood. Its simplicity in preparation and refined taste make it an ideal choice for both everyday dinners and festive gatherings. The cod fillet infused with the aroma of garlic, cilantro, and white wine gains special juiciness, while the shrimp add a light sweetness and marine freshness. Baking in the oven helps retain the natural juices of the ingredients, making the dish soft and rich. A hint of lemon juice enhances the fish's flavor, while herbs complete the harmony of aromas. Served hot, garnished with fresh cilantro and drizzled with released juices, turning each bite into a small gastronomic delight.
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Baked cod with herbs is a classic dish of Russian cuisine that combines simplicity of preparation and exquisite taste. The tender white meat of the cod absorbs the aromas of garlic, lemon juice, and fresh herbs, creating a refined blend of freshness and spiciness. The crispy bread crust, browned in the oven, adds texture and an appetizing golden hue. Historically, fish has always been an important part of Russian culinary tradition, especially in coastal regions. This dish is perfect for family dinners and festive gatherings, delighting guests with its lightness and sophistication of flavor. Baked cod with herbs embodies the harmony of simple ingredients that reflect Russia's traditional culinary values.
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Baked cod with carrots under cheese is a refined and warming dish of Russian cuisine that delights with its delicate flavor and appetizing texture. The fish, infused with the aromas of cognac, milk, and spices, becomes surprisingly tender and rich. A delicate creamy sauce made from flour, butter, and heavy cream gives it a velvety structure. Carrots add a light sweetness and freshness, while the finishing touch – baked hard cheese with crunchy almonds – creates an exquisite combination of textures and flavors. This dish is perfect for a cozy family dinner or a festive table, revealing the harmony of traditional Russian tastes and culinary mastery.
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The recipe is taken from the book "Scandinavian Summer". "I believe in quick and easy cooking on weekdays, especially in the summer when you want to spend as much time as possible outdoors. Cod with mustard in various variations is popular all over Scandinavia. This recipe requires only about three minutes of preparation plus baking time, when the fish is briefly cooked in the oven, and you can make side dishes for it. I usually choose various greens, although many people prefer mashed boiled potatoes with butter and parsley. Crithmum grows off the west coast of Denmark, in salty bays, and all along the North Sea coast from Norway to Sweden and Finland. Oddly enough, I did not like it while living in Scandinavia, but in the UK, critmum has recently become so popular that I tried it, and it has taken pride of place in my diet. I love it - it's full of all sorts of useful things and practically no calories. It's also naturally salty , so salt it very moderately.
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Recipe from Svetlana Krotkova's book "I Choose Fish! A Complete Guide to Selection and Cooking from a Third-Generation Fishmonger.
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