Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
Recipe by the chef of the restaurant "Sea on Patrikakh" Evgeny Meshcheryakov.
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150
Recipe by Evgeny Mikhailov, chef of the Drinks @ Dinners restaurant.
14
6
80
Chicken galantine with aromatic broth is a refined dish of Thai cuisine that combines the tenderness of chicken meat with the rich flavor of broth. This dish has roots in French culinary traditions but is enriched in its Thai version with the aromas of truffle, sage, and rosemary. Prepared with care, galantine has a velvety texture and a delicate aroma that unfolds during slow simmering in vegetable broth. It is perfect for festive tables, surprising guests with its complexity of preparation and depth of flavor nuances. Served sliced with sauces or garnishes, this galantine becomes a true gastronomic find for high cuisine enthusiasts.
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120
Galantine made from guinea fowl with liver and mushrooms is an exquisite dish of European cuisine that captivates with its harmony of textures and flavors. The tender meat of the guinea fowl is infused with the aroma of porcini mushrooms, sage, and basil, while the liver adds richness and a hint of sweetness. This recipe has roots in French gastronomy, where galantine is considered a true culinary art. The dish is served chilled, sliced thinly, making it ideal for festive appetizers. Baking in its own juices gives it exceptional juiciness. Galantine pairs perfectly with light salads, pickled vegetables, and piquant sauces based on balsamic vinegar. This gastronomic masterpiece will enhance the taste of fine wine and adorn any table.
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6
120
Uha made from sturgeon and pike perch is a classic dish of Russian cuisine that combines the tenderness of sturgeon with the firm texture of pike perch. The origins of this recipe date back to ancient times when hearty uha was an essential part of the meals for fishermen and hunters. The broth, rich in fish flavor, gains a slight sweetness from carrots and spiciness from onions. Potatoes make the dish filling, while dill adds freshness and aroma. When served, uha warms and provides comfort, especially on cool days. It is not just a soup but a whole ritual — the clear broth, tender fillet, and herbal notes create a harmony of taste. Its best use is during family lunches or gatherings with friends where uha becomes a symbol of unity and traditions.
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20
Recipe from the team of chefs of the restaurant "Noah's Ark.
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20
The recipe is taken from the "Book of Tasty and Healthy Food" of 1939. The style and spelling of the original are preserved.
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120
Galantine is the French name for jellied dishes, it is fish (in our case it is salmon) or boneless meat in jelly. To appreciate the full beauty of the jellied dish, it must be carefully, without scratching it, removed from the mold where it solidified. Here, cling film will help: if you line the mold with it, leaving long ends on all sides, the contents can be removed without loss. For the fish broth, you need to put a kilogram of fish bones, a couple of shallots, a leek, 30 grams of champignons, a few sprigs of thyme, one bay leaf and some black peppercorns in a saucepan. Fry it all in butter, then pour in 150 ml of white wine, evaporate the wine and pour in 5 liters of water. Bring to a boil and cook over medium heat for forty minutes.
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60
Fish galantine is an elegant and refined dish of European cuisine inspired by classic gastronomic traditions. Its origin is linked to French culinary techniques, where the main goal was to create delicate, flavorful appetizers from fish and meat. The galantine has a rich taste that combines the tenderness of white fish, the expressiveness of salmon, and the creaminess of cream. A special cooking technique ensures an airy texture, while baking in foil helps retain the juiciness of each layer. This dish is perfect for both festive dinners and exquisite receptions. Fish galantine can be served chilled, sliced into portions, accompanied by a light sauce or fresh herbs. The flavor of this dish unfolds gradually, leaving a delicate aftertaste of sea freshness.
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45
Galantine of sea bass is a refined dish of French cuisine that combines the tenderness of white fish with an exquisite texture. Its history dates back to aristocratic feasts where galantine was considered a symbol of the chef's mastery. The fillet of sea bass is transformed into an airy stuffing with the addition of cream and eggs, while pistachios add a light nutty note. After slow cooking in a film, it gains density and richness of flavor, revealing its true potential after cooling. Served cold, sliced with bread, it complements elegant appetizers. This delicacy pairs perfectly with light white wines, highlighting its subtle taste and French gastronomic tradition.
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80
Sturgeon ceviche is a refined blend of Latin American culinary tradition and the delicate taste of noble sturgeon. This recipe originated in the coastal regions of South America, where the freshness of ingredients plays a crucial role. The light yet rich flavor of sturgeon pairs beautifully with the bright notes of lemon and lime that add freshness and zest to the dish. Olive oil softens the acidity, while red onion and sweet and spicy peppers add flavorful accents, creating a harmonious balance of tastes. Ceviche is not just a dish; it is a true delight for gourmets, perfect for warm summer evenings, light snacks, and exquisite aperitifs. Marinated in citrus sauce, sturgeon meat acquires a tender texture that reveals a wealth of flavors in every bite.
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30
Potatoes cooked in the comfortable environment of chicken broth and butter at a gentle simmer are the perfect side dish for the rich flavor of sturgeon fish baked inside a salt shell.
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60
Recipe from Pavel Petukhov, chef of the Zaryadye gastrocenter.
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100
Solyanka with sturgeon is an exquisite dish of Russian cuisine that embodies the traditions of rich and hearty soups. Solyanka is distinguished by its rich flavor, harmoniously combining the tanginess of pickles, the softness of olives, and the brightness of tomato paste. Sturgeon, the royal fish, adds tenderness and a noble taste to the solyanka. This soup is prepared in aromatic fish broth that simmers slowly to reveal all flavor nuances. Onions, sautéed cucumbers, and tomato paste enrich the soup with a dense texture while lemon and sour cream add freshness and softness. Solyanka is served hot, sprinkled with herbs, making it not only delicious but also aesthetically appealing. It is ideal for a festive table where one wants to impress guests with a refined combination of traditional Russian flavors.
12
8
100
Stuffed tomatoes à la Niçoise is a refined dish rooted in the traditions of southern France, where fresh vegetables and aromatic herbs are the foundation of gastronomy. Ripe grape tomatoes serve as a wonderful shell for a rich meat filling that combines the juiciness of pork and the tenderness of veal, enhanced by zesty garlic and the freshness of parsley. Baking gives the dish an appetizing golden crust and reveals depth in flavor nuances. Serving them hot allows one to experience a harmony of textures—the softness of the tomato and the density of the filling enriched with garlic oil aroma. These tomatoes make an ideal addition to a light lunch or dinner, creating a Mediterranean cozy atmosphere on your table.
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