Recipe Catalog
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Pike quenelles with Nantua sauce is an exquisite dish of European cuisine that combines the tenderness of fish with the rich flavor of a creamy crayfish sauce. The recipe originates from French gastronomy, where fishermen traditionally used river fish in culinary masterpieces. Pike quenelles made using classic techniques have an airy texture due to the combination of choux pastry and cream. The Nantua sauce, made from crayfish butter, gives the dish a unique depth of flavor and an appetizing golden hue. This dish is perfect for a formal dinner, delighting guests with its sophistication and rich aromas. The quenelles are baked in the oven under the sauce, making them even more tender, and serving them directly in the baking dish emphasizes their restaurant style.
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225
Pike dumplings with white sauce are an exquisite dish of European cuisine that combines the tenderness of fish and the velvety texture of the sauce. Historically, such fish dumplings were popular in the aristocratic homes of France and Russia, where the refinement of taste was valued. The main ingredient is pike fillet whipped with a panade and butter, turning into airy and soft dumplings. They are poached in aromatic fish broth and then covered with a white sauce based on milk and egg yolks, which acquires a light creamy structure with a rich flavor when baked. The finishing touch is grated Parmesan, adding zest to the dish. Dumplings are perfect for a festive dinner, and their delicate taste pairs especially well with white wine or light vegetable side dishes.
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150
Pike perch quenelles are an exquisite dish of Russian cuisine that combines the tenderness of fish with the rich aroma of broth. This recipe has roots in the tradition of making fish cutlets but differs with its airy consistency due to the addition of whipped egg whites. The pike perch fillet, softened by bread soaked in milk, transforms into a light, almost weightless mass. Carrots in the broth add a sweet note to the dish while dill refreshes the taste. Quenelles are served with broth, making them especially pleasant to consume in cold weather. They can be considered a dietary version of fish cutlets since they are prepared without frying, preserving all the benefits of natural ingredients. This dish is perfect for both family dinners and elegant guest receptions.
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30
Recipe from the chef of the restaurant "Gretel" Alexander Chelmakin.
14
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30
Recipe by Igor Mardasov, chef of the Harvey & Monica restaurant. Potatoes in two forms at once - in the form of pancakes and thin crispy straws. Pancakes are prepared without flour, and due to the different caliber of grated potatoes, they look interesting and do not fall apart in the pan. As for the potato pie, we have an Asian variety of potato chips that can enliven the landscape of steaks and salads, and also be a decoration for stewed dishes.
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15
This recipe is inspired by the rich tradition of Chinese cuisine, combining tender chicken fillet with aromatic vegetables and savory dumplings fried in the famous Chinese five-spice mix. The chicken, cooked to tenderness, absorbs a rich vegetable sauce, while the crispy dumplings add textural complexity to the dish. The spice mix adds notes of anise, clove, and pepper, creating a multifaceted flavor. This dish is perfect for a family dinner or festive gathering, delighting the eye with vibrant colors and rich aromas. The finished ensemble can be garnished with herbs to emphasize the freshness and naturalness of the components. It is a culinary masterpiece that embodies the best traditions of Asian cuisine!
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Alena Solodovichenko, chef of the restaurant "Dr. Zhivago", shared the recipe with us.
13
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80
Potato dumplings with spinach sauce are a traditional Belarusian dish that combines the tender texture of potato dumplings with the rich flavor of spinach sauce. The origins of the dish delve deep into Belarusian cuisine, where potatoes hold a central place. The soft and airy dumplings are harmoniously complemented by a creamy spinach sauce with hints of nut paste, creating a rich flavor bouquet. This dish is perfect for a cozy family dinner or a light lunch, offering both simplicity in preparation and exquisite taste. Serving hot dumplings enveloped in aromatic sauce turns the meal into a true gastronomic delight.
5
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20
Potato and spinach dumplings with cold tomato sauce are a refined dish of Belarusian cuisine, combining the tender texture of potatoes, the freshness of spinach, and the rich flavor of sun-dried tomatoes. The origins of dumplings trace back to traditional recipes of Slavic peoples where potatoes were the basis for many dishes. These dumplings are airy and aromatic thanks to the combination of nutmeg and olive oil. The cold tomato sauce with thyme and sweet notes makes the dish refreshing and light. An ideal option for a summer lunch or festive dinner, especially when paired with roasted hazelnuts that add nutty accents. Serving the dumplings hot reveals their softness and rich flavor, while the chilled sauce provides a pleasant contrast. A wonderful gastronomic delight for true connoisseurs of Belarusian cuisine.
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80
Stewed dumplings with onions, tomatoes, sour cream, and Worcestershire sauce are an original dish inspired by classic Russian culinary traditions but with a unique twist. Tender dumplings soaked in a rich creamy-tomato sauce reach a new level of flavor: the sweetness of the tomatoes harmonizes with the spiciness of the Worcestershire sauce and the slight tang of the sour cream. Onions sautéed to a golden color add deep aroma and rich taste to the dish. Through stewing, all ingredients unite into a delicate composition, making each bite juicy and flavorful. This dish is perfect for a cozy family dinner and can also be an excellent option for a hearty lunch. It pairs wonderfully with herbs and fresh vegetables, adding fresh and crunchy notes.
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40
The recipe is taken from the magazine "1000 tips for the cook.
8
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90
Pike perch pieces baked in a creamy sauce is an exquisite dish of Russian cuisine where the tenderness of the fish combines with the velvety texture of the cream sauce. Historically, dairy sauces were popular in the aristocratic kitchens of Russia, adding softness and richness to dishes. Here, pike perch known for its firm yet tender texture is first boiled and then baked with a milk sauce, crayfish tails, and cheese creating a rich and harmonious flavor. The addition of mashed potatoes baked with cheese and butter makes the dish hearty yet refined. This dish is perfect for a festive dinner or family gathering, delighting with its aroma and delicate consistency.
8
1
30
Pike perch in egg-mushroom sauce is an exquisite dish of European cuisine that combines the tenderness of fish with the rich flavor of forest mushrooms and an airy creamy texture of the sauce. The origins of the recipe can be found in classic French culinary traditions, where great cuisine pays special attention to sauces. Boiled pike perch retains its natural softness, while the sauce made from clarified butter, egg yolks, and mushroom broth adds richness to its flavor. Mashed potatoes with sour cream and garlic add a cozy creamy note to the dish. Garnished with fresh dill and pepper, this pike perch becomes a true gastronomic delight—light yet rich, perfectly suited for both a weekday dinner and a festive lunch.
10
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30
Pike perch with egg sauce is an exquisite dish of Russian cuisine that combines tender pike perch fillet with a rich and velvety sauce made from butter and eggs. The roots of this recipe trace back to the traditions of aristocratic cuisine, where fish was served with refined sauces. The taste of pike perch is mild and slightly sweet, while the creamy egg sauce adds tenderness and depth. A vegetable garnish of leek and carrots refreshes the composition, while mashed potatoes make the dish nourishing. This recipe is perfect for a festive dinner or a cozy family gathering, allowing one to enjoy the harmony of flavors and traditional Russian culinary art.
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40
Pike perch cutlets with sauce are a true embodiment of Russian culinary tradition, combining the tenderness of fish fillet and the rich flavor of aromatic sauce. Historically, river fish dishes were common in Russian regions, especially in areas rich in water resources. Pike perch is known for its dense yet soft texture that pairs perfectly with cream, bread, and spices. Fried to a golden crust, these cutlets acquire a crispy outer layer and juicy center. A spicy sauce made from pickled cucumbers, dill, and mayonnaise adds freshness and a slight tang to the dish. They are served as a main course with a side or as an independent treat on festive tables. This recipe will delight lovers of Russian cuisine and provide unforgettable gastronomic experiences.
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