Recipe Catalog

Chilean sea bass with onion marmalade and spicy sweet potato sauce is a refined dish that combines the tenderness of fish, the sweet caramelized depth of onion marmalade, and the velvety spice of sweet potato sauce. Sea bass, a fish with soft white flesh, pairs perfectly with the sweet-and-sour marmalade based on red wine and honey, giving it a rich, complex flavor. The dish is complemented by a spicy sweet potato sauce with hints of creamy sweetness and spices, creating harmony on the plate. It evokes European culinary traditions where exquisite sauces and perfect texture are key to admiration. Serving it with watercress salad adds freshness and transforms it into a true work of gastronomic art.

Recipe by Vasily Ratner, chef of Smoke BBQ (St. Petersburg).

Onion marmalade with red wine is a refined and aromatic side dish that comes from European culinary tradition. Its deep flavor combines the sweetness of caramelized onions, the richness of red wine, and a subtle acidity from vinegar. Grenadine adds a light fruity note, while butter softens the texture. This marmalade pairs wonderfully with cheeses and meat dishes, especially duck or beef, and can also be an unexpected addition to sandwiches or appetizers. Its rich and complex taste makes it a favorite among gourmets who appreciate the balance of sweetness and spiciness. The ease of preparation and sophistication of the result make onion marmalade an ideal choice for special occasions or gastronomic experiments.

For this recipe you will obviously need onions. More precisely, a lot of onions. And also some wine, sugar, honey and balsamic vinegar. The finished marmalade is delicious with rillettes, dried duck, crispy toast or just with a spoon

Lamb with onion marmalade is an exquisite dish of French cuisine that combines the tenderness of meat with the rich sweet-spicy caramelization of onions. This recipe draws from the traditions of French gastronomes, skillfully balancing flavors and textures. Slowly braised onions infused with cumin and brown sugar turn into a soft, aromatic marmalade that complements juicy lamb cutlets seared to a golden crust and infused with fresh lemon juice. This combination creates a harmony of flavors—from sweet to tangy, from soft to rich. The dish is perfect for a romantic dinner or an elegant festive table, impressing guests not only with its taste but also with its original presentation.

Chicken liver pâté with onion marmalade is a true embodiment of French culinary sophistication. The tender, velvety pâté made with cognac and nutmeg has a rich flavor that harmoniously complements the sweet-spicy onion marmalade. The dish's history is rooted in French culinary traditions where liver has always been valued for its texture and rich taste. Served with crispy pieces of rustic bread and garnished with fresh watercress and sea salt, it turns a meal into a gastronomic delight. Perfect as an appetizer for festive tables, it pairs wonderfully with red wine. This dish is not just food; it's a small journey to the heart of France filled with refined flavors and aromas.

Onion marmalade is an amazing combination of sweetness, spiciness, and subtle flavor. This unusual recipe has roots in Russian cuisine, where caramelized onions often complement meat dishes. Red onions turn into a silky mass during stewing, infused with the aroma of star anise, cloves, and cinnamon, while wine vinegar adds a slight tanginess. The taste of this marmalade is multifaceted: it starts with a soft sweetness, then reveals the depth of spices, and finishes with a delicate acidity. It pairs perfectly with meat, cheeses, and even a simple slice of rye bread. This marmalade can be served as a savory addition to festive tables or enjoyed as a gourmet find in everyday meals.