Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
The fern is not only the oldest plant on Earth, but also one of the most useful . IN food Can use only young shoots With more Not blossoming leaves . By to taste fern reminds fried mushrooms , therefore It is suitable not only as a side dish for meat dishes, but also as a separate dish, for example, a salad is a great option!
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This exquisite recipe is a symphony of flavors inspired by nature's gifts. Sea scallops, tender and sweet, harmoniously combine with forest fern, adding a subtle bitterness to the dish. Celery adds textural density, while the sea buckthorn-orange sauce with a hint of acidity fills the dish with sunny freshness. Such a combination of ingredients can be found in author cuisine striving for balance in flavors and textures. This dish not only delights gastronomes with its rich taste but is also a true work of culinary art embodying the harmony of the sea, forest, and gardens. It is perfect for special dinners and occasions when you want to surprise guests with an unusual combination of ingredients.
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Spicy arugula with Kamchatka crab is a true embodiment of Mediterranean elegance with hints of northern seas. Italian cuisine is renowned for its skillful combination of fresh ingredients, and this salad is a perfect example. The tender meat of Kamchatka crab, lightly sautéed with garlic, reveals its sweet flavor that harmoniously complements creamy mozzarella and the softness of avocado. Pine nuts add a subtle nutty depth to the dish, while freshly squeezed grapefruit juice adds a citrus sparkle. All this is united by arugula—a leafy green with a spicy bitterness that brightens the flavor. An ideal dish for a summer dinner; light yet rich enough to captivate gastronomes with its refined balance of textures and aromas.
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The pie with Kamchatka halibut is a true gastronomic journey to the northern regions of Russia. The rich, juicy halibut harmoniously combines with aromatic onions, tender yeast dough, and a crispy crust. This pie reflects Russian cuisine, where seafood holds a special place. Historically, in coastal regions, fish was a primary food source, and fish pies became a beloved dish in homes for centuries. The taste of this pie is rich and deep: the soft halibut fillet literally melts in your mouth, while the fried onions add sweet caramel notes. The pie is perfect for cozy family dinners and can also be an exquisite treat on festive tables, bringing warmth and the taste of sea freshness.
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A more intricate version of fish Olivier - chef of the Moscow restaurant "32.05" Vladislav Rybkin. Salmon - smoked, crabs - an echo of the crayfish necks of "that very Olivier", and caviar - for life to be a success.
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Recipe by Kirill Martynenko, chef of the Moscow restaurant Boston
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Recipe by Kirill Martynenko, chef of the Moscow restaurant Boston
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Crab meat bruschetta is an exquisite combination of crispy wheat bread and tender crab meat, enriched with the spicy notes of homemade mayonnaise and sambal paste. This recipe is inspired by the Italian tradition of light appetizers but gains sophistication from northern sea delicacies. A juicy mix of chopped Baku tomatoes, fresh shredded cabbage salad, and carrots complements the flavor, creating a balance between sweetness, spiciness, and a slight tanginess. The final touch is red caviar, adding a luxurious accent to the dish. Bruschetta is perfect as an appetizer on a festive table or for a gourmet breakfast. Its rich seafood flavor pairs well with white wine or light sparkling drinks, making each tasting unforgettable.
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Sergey Eroshenko's version: this Olivier is served in his restaurant "Honest Kitchen". There are no potatoes in this Olivier, it was replaced with persimmon, and instead of traditional beef or tongue - Kamchatka crab meat.
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Cucumber spaghetti with smoked trout, Kamchatka crab, and aromatic sauce is a true culinary masterpiece that combines the freshness of vegetables, the tenderness of seafood, and an exquisite balance of flavors. This dish was born from the desire to merge Italian traditions with refined marine notes. Cucumber noodles replace classic spaghetti, adding freshness and lightness, while smoked trout and crab meat contribute richness and delicacy. The sauce made from olive oil, sherry vinegar, grainy mustard, and maple syrup creates a perfect blend of sweetness, acidity, and mild spiciness. This dish is perfect for a light dinner or an impressive presentation at a festive table, surprising guests with its unconventional approach and refined taste.
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Recipe from the chef of Hands neo-bistro Vyacheslav Kazakov.
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Pasta with Kamchatka crab is an exquisite gastronomic masterpiece that combines tender crab meat, subtle garlic notes, and aromatic freshness of asparagus. This dish draws inspiration from modern author cuisine, blending seafood delicacies with classic Italian traditions. The Kamchatka crab gives the pasta a unique sweet flavor that is harmoniously complemented by creamy butter and a hint of Tabasco's spiciness. Lemon zest added before serving refreshes the dish, giving it a refined zestiness. This pasta is perfect for special occasions, romantic dinners, or simply to enjoy the richness of flavors. The simplicity of preparation combines with high culinary elegance, making this dish worthy of the best restaurants. Savor each bite while feeling the balance of tenderness and flavor richness.
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Recipe by Denis Zavolokin, chef of the restaurant "Poseidon" (Sochi).
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Chef Mikhail Koshcheev shared the recipe from the Park restaurant menu with us.
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Fried fern is a traditional dish of Korean cuisine, deeply rooted in the country's gastronomic culture. Its history dates back to ancient times when Koreans used wild plants for food. The cooked fern has a soft texture, slightly crispy on the outside and tender inside. The sharp notes of red pepper, the aroma of garlic, and the richness of soy sauce create a rich flavor bouquet that perfectly complements rice or meat dishes. It is not just a side dish but a true embodiment of the philosophy of Korean cuisine based on balance of flavors and health benefits. Fried fern is often served as part of banchan – a set of appetizers accompanying the main dish. It not only satisfies but also opens new dimensions of taste sensations where tradition and modernity intertwine.
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