Recipe Catalog
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It sounds surprising, it would seem - where is tea and where is mackerel, nevertheless this method is widespread, and with its help mackerel can be made brighter (although where else can it be more), more tender and more complex.
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Mackerel is one of those rare fish that has so much flavor that it's more than enough. Therefore, for the fish itself, in principle, nothing but salt and sugar is needed. The other ingredients stated in the recipe help the onions and potatoes acquire character .
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Quick spiced mackerel brine is an exquisite recipe from French cuisine that reflects the sophistication of simple ingredients. Mackerel soaked in a spiced brine with fragrant and black pepper, bay leaves, and onion acquires a rich, slightly tangy flavor with subtle spicy notes. This curing method reveals the fish's natural tenderness and enhances its vibrant sea aroma. Due to the short brining time, the mackerel retains its juiciness, while moderate saltiness makes it an ideal snack for a glass of white wine or fresh baguette. The dish fits perfectly into festive gatherings or serves as a stylish element in gastronomic tastings.
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Tender quick-salted mackerel is a refined dish of Russian cuisine that embodies the richness of flavors and aromas of traditional home salting. This method preserves the juiciness of the fish, giving it a delicate texture and rich taste thanks to the combination of salt, sugar, and spicy spices. Bay leaf, allspice, and coriander harmoniously reveal the deep aroma of the fish, while the final touch—green onions and Borodinsky bread—makes the presentation especially appetizing. This salting method is perfect for lovers of homemade delicacies, allowing them to enjoy the freshness and naturalness of mackerel without unnecessary additives. The finished fish pairs well with traditional side dishes or serves as an independent snack on a festive table.
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Recipe from Svetlana Krotkova's book "I choose fish! A complete guide to choosing and cooking from a third-generation fisherman.
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Spicy brined mackerel is a traditional dish of Russian cuisine that embodies the harmony of taste and aroma. This method of salting fish delicacies has been known for centuries and allows for the preservation of the richness and tenderness of mackerel. The brine, infused with spicy notes of coriander, bay leaves, and two types of pepper, gives the fish a special piquant touch while highlighting its natural oiliness. A light sweetness from sugar balances the saltiness, creating a perfect flavor balance. After marination, mackerel acquires a firm yet soft texture, and serving it with red onion adds freshness and a hint of sharpness. This dish pairs wonderfully with potatoes or rye bread and makes an excellent appetizer for festive gatherings.
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Salad with brined cheese and beetroot is a vibrant combination of flavors and textures from Russian cuisine. Beetroot, with its natural sweetness, perfectly complements the delicate saltiness of feta cheese, while pine nuts add a crunchy note. Dressed with olive oil and lemon juice, this salad gains lightness and freshness. The dish is suitable for both everyday meals and festive tables due to its elegance and rich flavor. In Russian tradition, beetroot holds a special place, and this salad serves as a great example of its versatility in gastronomy.
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Canned mackerel is a bright representative of Spanish cuisine, embodying Mediterranean fish preservation traditions. Spaniards have long canned mackerel, tuna, and bonito to enjoy the rich taste of the sea year-round. The soft mackerel fillet, pre-cooked with bay leaves, black pepper, and chili, acquires a subtle spice aroma. Removing the skin and bones makes the texture tender, while sterilizing the jar ensures preservation. This canned fish is perfect for making tapas or adding to salads or pasta. Its spicy flavor pairs wonderfully with extra virgin olive oil, adding depth and richness to dishes. This simple yet elegant preservation method allows you to savor the taste of the ocean in every bite.
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Cocktail from the Moscow bar Community. Head bartender Vasily Zheglov.
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This ice cream is sold at "Pueroport", a branch of "Chainaya Vysota" in Gorky Park.
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The Tea Time cocktail is an exquisite signature drink inspired by the traditions of English tea drinking. It combines the freshness of herbal tea, the tartness of lemon juice, and the sweet depth of honey syrup, creating an elegant balance of flavors. Hendrick’s gin adds noble floral-cucumber notes, highlighting the complexity of the composition. Garnished with a thin slice of cucumber soaked in rose syrup and sprinkled with sesame seeds, this cocktail delights not only the palate but also surprises with its aesthetics. Perfect for leisurely evenings, cozy conversations, and connoisseurs of refined taste.
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Ksenia Krylosova, owner of the Tempo coffee shop, shared the recipe with us.
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Shulyum with tuzluk is a fragrant meat dish with a rich broth that warms the soul. Its recipe dates back centuries when nomadic peoples cooked hearty meat soups over fire. Fresh pork ribs, aromatic bay leaves, and black pepper give shulyum a distinctive flavor, while tender potatoes and onions make it softer. The dish's highlight is tuzluk, a hot broth with garlic served separately that adds a spicy note to the dish. Shulyum can be garnished with greens and served as a hearty dinner or lunch. It pairs wonderfully with fresh bread and homemade preserves, creating a sense of coziness and tradition.
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Mustard in cucumber brine is an exquisite touch to any dish of German cuisine. This recipe has roots in the traditions of Berlin's gastronomic experiments, where sharp and rich flavors harmoniously combine. It is made from dry mustard powder diluted with aromatic cucumber brine, giving it a piquant sourness. Honey softens the spiciness, while vegetable oil creates a velvety consistency. After resting in warmth, the mustard acquires a rich, deep flavor that perfectly complements meat appetizers, smoked foods, and even fresh bread. It can be used as a standalone sauce or as a base for complex marinades. This is not just a seasoning – it's an art of gastronomy that gives food character and expressiveness.
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Cucumber brine cookies are an amazing blend of tradition and bold culinary experimentation. Its roots may trace back to an era when nothing went to waste, and housewives invented ways to use even the brine. Today, this recipe surprises with an unexpected harmony of flavors: the light sourness of cucumber brine enriches the sweetness of sugar, creating a unique combination. The cookies turn out crispy and crumbly with a pleasant caramel note, while butter gives them a tender texture. They pair perfectly with a cup of tea or coffee and can also be an original addition to the dessert table. This simple yet unusual recipe demonstrates how unexpected ingredients can create remarkable gastronomic discoveries.
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