Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
The secret of the pie is in the filling. According to the "folk-Siberian" recipe, raw filling is put into the dough, and according to the "noble-Siberian" recipe, fried filling is put in.
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Fried muksun fillet with warm vegetable salad and fern is a refined dish of European cuisine that combines the delicate texture of fish with the rich flavor of fresh vegetables and 'White Wine' sauce. Muksun, a native of northern waters, is valued for its sweet, mild taste and richness in nutrients. The light crispy crust formed during frying complements the creaminess of butter. The garnish of fern, spinach, radish, and celery adds lightness and freshness to the dish, while the tomato concasse adds a tangy zest. The warmed wine sauce reveals a complexity of flavors, making the presentation harmonious. This dish is perfect for a festive dinner or special occasion, allowing one to enjoy the balance of natural ingredients and subtle culinary art.
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Muksun fish cutlets are a delicate and aromatic dish of European cuisine, perfectly combining the juiciness of white fish with the softness of butter and a light crispy crust. Muksun, a noble fish from northern rivers, is known for its tender taste and rich content of beneficial substances. Combined with pike perch, it creates a harmonious blend of textures and flavors. Fried onions add a pleasant sweetness to the cutlets, while bread and milk ensure airiness and softness. These cutlets can be served with mashed potatoes, fresh vegetables, or a light sour cream-based sauce. They are perfect for a cozy family dinner or a festive table, impressing guests with their refined taste and simplicity of preparation.
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Muksun tartare with beet puree and Thai lime sorbet is a harmony of flavors embodied in European cuisine. The tender, slightly oily muksun fillet diced into small cubes combines with the piquancy of capers, onion, and oyster sauce to create a rich depth of flavor. The creamy beet puree made with spices and orange and lemon juice adds a sweet tang that complements the fish. The final touch is a refreshing Thai lime sorbet that adds citrus lightness and refreshes the dish's palette. This exquisite recipe is a true gastronomic masterpiece perfect for fine dinners, restaurant service, and gourmets who appreciate the subtle interplay of flavors and textures.
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Sliced muksun is a culinary heritage of the northern peoples of Russia, where the harsh climate has shaped unique food preparation methods. Fresh-frozen fish, thinly sliced with a sharp knife, retains its natural structure and freshness, while black Thursday salt and a pinch of pepper enhance the rich flavor of muksun. The slight spiciness of green onions adds freshness and zest to the dish. Traditionally, sliced muksun is served chilled without waiting for it to thaw, giving it an icy fragility and unique perception. It is not just an appetizer but a true gastronomic ritual reflecting the connection between humans and nature and the ancient traditions of northern hunters and fishermen.
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Tartlets with lightly salted muksun are an exquisite European dish that combines the tenderness of fish, the creamy texture of cheese, and a slight tanginess from olives or lemon. This recipe traces back to the traditions of northern regions where muksun is one of the most valuable and delicious fish. Its soft, slightly salty flavor harmoniously complements airy mascarpone, creating a refined gastronomic delight. The crispy base of the tartlets adds a contrasting texture to the dish, making each bite unforgettable. Such tartlets can be served as an elegant appetizer on a festive table or a light aperitif with a glass of white wine. They highlight the subtlety of muksun's flavor, leaving a pleasant aftertaste and a desire for more.
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Muksun is one of those fish whose taste should be protected and not violated. The great chef Sergei Eroshenko, who founded the restaurant "Honest Kitchen", cooked muksun simply with salt and refined olive oil, devoid of any aromas. Here is a recipe from him.
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Muksun cutlets are an exquisite dish of Russian cuisine that embodies northern traditions. Muksun, found in the pure waters of Siberia, is valued for its tender, slightly sweet meat that melts in the mouth. The recipe uses white bread to soften the texture of the mince, while garlic and onion give the cutlets a rich aroma. Juicy meat sealed in a crispy golden crust makes them particularly appetizing. These cutlets are perfect as a standalone dish served with creamy mashed potatoes or fresh vegetables. They are often prepared at cozy family meals, inhaling the warmth of traditions and maintaining a connection with nature. The taste of muksun unfolds gently, leaving light fish notes in the aftertaste, while the balance of spices makes the cutlets harmonious. This recipe is a true gift for lovers of fish delicacies.
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Sugudai is an exquisite appetizer with a northern character, rooted in the traditions of Russian North and Siberian cuisine. This dish reflects ancient methods of preparing fresh fish that preserved its taste and texture. The tender fillet of muksun, rich in valuable fats, is sliced thinly and harmoniously complemented with pickled onions, lemon juice, and vegetable oil. The light tartness of soaked lingonberries and the fresh aroma of dill add freshness and expressiveness to the dish. Sugudai features a delicate, refreshing taste and is often served as an independent cold appetizer that pairs perfectly with rye bread and chilled beverages.
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Rubanina from muksun is a refined dish of the northern regions of Russia, embodying the traditions of fresh fish and simple yet harmonious flavors. This appetizer features a delicate balance of saltiness, spiciness, and light oiliness. Its base is muksun—a delicacy from the northern family of salmonids known for its tender and fatty meat. The fish is slightly frozen, cut into large cubes, and mixed with onion, salt, black pepper, olive oil, and bay leaf for just 15 minutes of marination. As a result, muksun absorbs spicy aromas while remaining cold inside, creating a unique contrast of textures. The dish is served immediately after chilling to enjoy its freshness and rich flavor. It pairs perfectly with rye bread and a glass of dry white wine.
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This is how the chef of the restaurant "Combine" Igor Brusentsev prepares Olivier.
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Shepherd's Pie is a classic British dish rooted in the rural traditions of England and Ireland. Originally created as a way to use leftover meat, it has become a cozy home-cooked meal that perfectly combines a rich meat layer with tender mashed potatoes. This recipe places special emphasis on minced lamb, complemented by aromatic wine, rosemary, and thyme that add depth of flavor. Worcestershire sauce adds richness while tomato paste provides a slight tanginess. The mashed potatoes enriched with cream, parmesan, and egg yolk acquire an airy texture and appetizing golden crust. This dish is an ideal choice for a cozy family dinner as it brings together rich flavors and fills the home with the aromas of true culinary delight.
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Christmas English pie (Mince Pie) is a symbol of festive dining in Britain, rooted in medieval cuisine. Originally, the filling included meat, fruits, and spices, but over time meat was replaced by sweet ingredients. This dessert has a tender, crumbly crust that crunches with every bite and a filling of rich fruity sweetness with a slight tartness from blueberry jam. Perfect for Christmas evenings when you want to warm up with a cup of tea or mulled wine. Mince pie is traditionally served warm, sometimes with a scoop of vanilla ice cream or whipped cream, making it an even more festive and cozy treat.
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"Matchmaking" pies - keitinpiiroa. In the past - a traditional ritual dish of the Karelians. Such pies were fried when matchmakers came to the house. "Matchmaking" pies were treated to the son-in-law when he came to visit the t yet , hence the other name - "pies for the son-in-law". Also, pies for the son-in-law were served on the table of builders when the log house was ready. In some Karelian villages they were baked from flour of the new harvest after the last sheaf was reaped.
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Banoffee pie is an iconic British dessert that originated in the 1970s in an English pub. Its name is a blend of 'banana' and 'toffee', capturing the main flavor notes perfectly. This pie delights with its tender biscuit base, the caramel richness of condensed milk, and the freshness of bananas. The finishing touch is airy whipped cream with a hint of coffee, creating a harmonious balance of sweetness and richness. The simplicity of banoffee pie is its hallmark: despite its exquisite taste, it can be made in just a few steps. It’s perfect for cozy family tea times or festive occasions, consistently delighting guests.
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