Recipe Catalog
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Recipe by Valery Dergachev, chef of Vinoteca Leo (Rostov-on-Don).
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Pike perch with olives is an elegant dish of Russian cuisine that combines tender pike perch fillet, the aroma of white wine, and the piquancy of olives. This recipe originates from the traditions of Russian gastronomy, where fresh fish has always held a special place. A light sauce enriched with cream and olive oil gives the dish a velvety texture, while garlic adds a subtle sharpness. Sliced olives reveal depth of flavor, making the fish even more expressive. It is perfect for both everyday dinners and festive tables. Pike perch with olives pairs well with a glass of dry white wine that highlights its sophistication. This dish will be a bright accent at any feast, surprising guests with its harmony of flavors.
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Tapenade is an elegant appetizer from Provence that has become an integral part of Italian cuisine due to its rich flavor and versatility. It is a savory paste made from olives and capers, enhanced with chili pepper, garlic, and anchovies. Capers add a subtle tanginess while balsamic vinegar and lemon juice deepen the flavor profile. Olive oil binds the ingredients into a velvety texture. This tapenade is a true embodiment of Mediterranean culinary art, combining salty, spicy, and savory elements. Perfect for serving with crispy toasts, crackers or fresh bread; it can also be used as a sauce for pasta or an accompaniment to meat and fish dishes.
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A popular appetizer from the popular Tula beer restaurant Salden's Porterhouse. The restaurant uses Sicilian olives, but you can easily replace them with whatever you have on hand. Nika Ganich, author of the book "Geography to Taste with Nika Ganich. Tula", shared the recipe with us .
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Pasta with olive tapenade and sun-dried tomatoes is a true gastronomic delight that combines rich Mediterranean flavors. Tapenade, a paste of crushed olives with garlic and basil, adds zest and depth to the dish, while sun-dried tomatoes contribute a sweet acidity. This dish hails from Europe, where culinary traditions value the balance of vibrant flavors and simplicity in preparation. The creamy texture of parmesan harmoniously ties all the ingredients together, while fresh basil adds notes of freshness. Served hot, it is perfect for dinner or lunch, especially with a glass of white wine. Easy to prepare yet rich in flavor, it beautifully complements the atmosphere of a cozy family evening or festive table.
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Jellied fish made from pike perch, salmon or trout is a refined dish of Russian cuisine, rooted in the traditions of royal feasts. The fish is gently infused with the aroma of broth, while the gelatinous structure gives it a noble shape. The taste of the dish is delicate - the combination of the fish's softness with the light spiciness of capers and the freshness of cucumbers creates a harmony of flavors. Chilled jellied fish is perfect for festive tables, adorning them with its elegant appearance. It is complemented by crayfish tails or crabs, adding a touch of marine sophistication. A mustard sauce with capers or gentle mayonnaise serves as a wonderful addition that deepens the flavor of the fish even further. This dish embodies sophistication, lightness and festive spirit that impresses not only with its taste but also with its noble appearance.
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Baked pike perch under cheese with omelet is a refined dish of European cuisine that combines the tenderness of white fish, the richness of cheese, and the airy texture of an omelet. Marinated pike perch infused with the freshness of lemon and aromatic spices is baked under a golden crust of cheese, creating a harmony of flavors. The omelet made with horsetail adds a special note, providing lightness and an original touch. The dish is garnished with bright slices of baked tomato, fresh herbs, and olives, making it not only delicious but also aesthetically pleasing. An ideal choice for a festive dinner or romantic evening, this recipe will captivate with its sophisticated taste and simplicity in preparation.
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Baked pike perch with pistachios and citrus potatoes is an exquisite dish of Russian cuisine, combining tender fish fillet with a crunchy nut crust and aromatic garnish. The tradition of baking pike perch dates back centuries when fish was considered a symbol of wealth and prosperity. The pistachio crust adds subtle nutty notes that enhance the natural flavor of the pike perch, while the orange juice-soaked potatoes provide a light tanginess and freshness. The harmonious combination of textures makes this recipe perfect for a festive dinner or a cozy family gathering. The dish is served hot, complemented by fresh herbs and a light wine sauce that highlights its sophistication.
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Crispy pike perch with cucumber is an exquisite recipe of Russian cuisine that combines the tenderness of fish and the crunchy texture of the coating. The pike perch, coated in tempura batter and panko breadcrumbs with French fries and fennel seeds, acquires an appetizing golden crust after frying in oil. The harmony of flavors is complemented by homemade dill mayonnaise and lightly salted cucumber, adding freshness and a slight tang to the dish. It is garnished with powdered greens that emphasize its aesthetics. This presentation makes it a wonderful choice for festive tables or exquisite dinners where the balance of textures and rich flavors are appreciated.
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Fried pike perch with warm salad is a refined dish of Estonian cuisine, combining tender crispy fish fillet and aromatic salad with tomatoes and arugula. The origins of this recipe are linked to the tradition of Baltic peoples to prepare fish simply but with a delicate taste. The light acidity of white wine and butter create a harmonious texture that highlights the freshness of the ingredients. The dish has a bright, rich flavor where the sweetness of tomatoes is balanced by the spiciness of celery and the slight bitterness of arugula. It is perfect for a light dinner or festive table, especially when paired with a glass of dry white wine. It cooks quickly while preserving all the richness of natural flavors and the health benefits of the ingredients. In this rendition, pike perch becomes a true gastronomic gem of Estonian cuisine.
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Pike perch with onions and cream, minced, breaded and deep-fried - a new take on a popular and simple product. Crispy crust with a tender fish filling - you can eat it just like that, or with mayonnaise with an Asian accent, our recipe tells you how to cook it. Recipe from the Samara restaurant "Smorodina".
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In the Tver restaurant "Pinot grigio, wine and sea" they recommend marinating pike perch in a mixture of vegetable oil, salt, pepper and paprika, and then baking it in the oven. Serve, of course, with potatoes, as well as beurre blanc sauce and , a fashionable trend, avocado mousse.
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Chef Alexey Yashaev shared the recipe with us.
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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Olive tapenade with cherry tomatoes is a fragrant blend of Mediterranean flavors rooted in French culinary traditions. Chopped olives, fresh parsley, and lemon juice create a rich and tangy taste that perfectly complements the sweetness of cherry tomatoes and the nutty aroma of pine nuts. This appetizer pairs wonderfully with crispy toasts or pasta, adding a special depth of flavor to the dish. Tapenade is traditionally served as an aperitif alongside a glass of white wine but can also be a great addition to main courses. Its ease of preparation makes it ideal for a quick yet elegant dinner, reflecting the spirit of southern France where food is an art of enjoyment.
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