Recipe Catalog
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This recipe from the Saratov restaurant Soho has a lot of ingredients, but don't be scared, a good half is needed to make homemade mustard. Another quarter is for the spicy Spanish tomato sauce romesco. The method for preparing catfish is simple. The fish is first salted in brine (saline solution), this method is good for its infallibility - the catfish itself, without outside help, will take as much as it needs. In the restaurant, the fish is cooked in a coal oven, but you can use the oven.
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Tuna salad with olives and tomatoes in romesco sauce is a true embodiment of Spanish gastronomy, combining simplicity and rich flavors. Its roots trace back to Mediterranean cuisine, where the freshness of ingredients plays a key role. Tender tuna infused with olive oil aroma harmonizes with juicy tomatoes, while tangy olives add a vibrant accent. Lettuce adds a crunchy texture, and the famous Catalan romesco sauce brings a unique touch with nutty and spicy notes. This salad is perfect for a light dinner or as an elegant appetizer for wine, awakening the sunny warmth of Spain in every bite.
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Romesco is a traditional Spanish sauce with roots in Catalonia. Originally served as an accompaniment to fish, its rich, nutty flavor and mild spiciness have made it a versatile pairing for meat, vegetables, and even pasta. Its base is roasted red bell pepper, which adds a slight sweetness and smoky note. Almonds contribute depth and richness while wine vinegar refreshes and balances the flavor nuances. Olive oil binds the ingredients together, giving the sauce a velvety texture. Romesco not only delights the palate but also has a warm, cozy character that perfectly complements Mediterranean dishes.
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This Catalan sauce is great with grilled shellfish, butterfish, and meat dishes. For a milder heat, remove the chili seeds.
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On the one hand, offering meat to people who have consciously given it up is a bit of cheating. But that's the way our world works, even vegans miss stuffed peppers and homemade cutlets. I stuff peppers with plant-based minced high beef — in my opinion, this "meat" is the closest to the real thing I've tried. In addition, it's easier to create an even more authentic flavor from a plant-based substitute in the form of minced meat , adding lots of greens, cumin, smoked paprika, and coriander. The result is healthy food with a spicy Caucasian-Balkan accent. Recipe from Vladimir Chistyakov, chef of the Buro TSUM restaurant.
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Chef Sergey Timofeev shared the recipe from the menu of the restaurant "Klevo" with us.
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Blue toothfish with narsharab sauce is an elegant blend of European cuisine and spicy Eastern motifs. The blue toothfish, known for its tender, buttery flavor, is cooked in a dry hot pan to retain its juiciness, while the rendered fat enriches the texture. Slow cooking under a lid enhances its natural taste, and the narsharab sauce made from pomegranate juice adds a tangy acidity and light sweetness. This dish is perfect for a romantic dinner or a cozy family gathering, pairing well with white wine and fresh vegetables. Its simplicity makes it accessible even for novice cooks, while its rich flavor surprises with depth and harmony.
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Romesco sauce is one of the treasures of Spanish cuisine, originating from Catalonia. Its history traces back to fishing villages where this rich and aromatic sauce was used to accompany fresh fish and seafood. The flavor of romesco is rich and multifaceted: the sweet notes of roasted peppers and tomatoes blend with the nutty depth of almonds and hazelnuts, while fresh herbs and wine vinegar add zest. This sauce pairs wonderfully not only with fish but also with meat, vegetables, and even just bread — it can be dipped into for enjoyment with every bite. Preparing romesco is an art of balancing textures and flavors, and its vibrant color and aroma will make any dish brighter and more interesting.
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Zubatka in creamy sauce is an exquisite dish that combines the delicate texture of fish with the rich flavor of creamy sauce infused with hints of seaweed. Zubatka, lacking a pronounced taste, absorbs the complex aromas of broth and cream, creating a harmonious balance. A light preliminary salting helps retain the fish's juiciness, while gentle stewing leaves it slightly undercooked, adding a special delicacy to the dish. White pepper adds subtle spicy accents that highlight the creamy base. The dish pairs wonderfully with vegetables, providing lightness and freshness. Inspired by maritime traditions, it is perfect for a leisurely dinner where one can enjoy complex flavors and textures. This masterpiece of author cuisine can surprise and delight even the most discerning gourmets.
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This exquisite recipe pays homage to Russian culinary tradition that celebrates the richness of aquatic gifts. Sturgeon, beluga, sevruga, and catfish, boiled to perfection, are distinguished by their tenderness and rich flavor worthy of a royal table. The fish garnish is a symphony of freshness and brightness: tomatoes, cucumbers, cabbage, green salad, and potatoes complemented by horseradish, vinegar, and aromatic sauces. Each detail emphasizes the depth of flavor of the noble fish, creating a harmonious combination. Such a dish is suitable for both festive feasts and ceremonial dinners, providing guests with gastronomic pleasure and a sense of connection to Russian culinary traditions.
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Corn is combined with a sauce of vegetables and bacon - this is mak-shu. And then you need to dip the deep-fried catfish into this mixture. Simple and exciting.
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Marble catfish with fish potato puree and marinade is an exquisite dish of Russian cuisine that combines the tenderness of fish with the rich flavor nuances of aromatic sauce. The origins of this recipe stem from the traditions of using freshwater fish in Russian gastronomy. Catfish, with its dense texture and rich taste, is perfect for frying to a golden crust. The potato puree, enriched with cod fillet and butter, acquires a velvety consistency and a pleasant marine hue. The marinade made from shallots, carrots, and tomatoes, seasoned with cloves and star anise, brings a balance of sweetness and spiciness that harmoniously reveals the flavor of the fish. The dish pairs wonderfully with a glass of white wine and will be a true decoration for a family or festive dinner.
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Baked zubatka with tomatoes and onions is a refined dish of European cuisine that combines simplicity of preparation with exquisite taste. Zubatka, with its tender meat and vibrant sea aroma, becomes especially juicy when baked. Onions add a light sweet caramel note to the dish, while tomatoes provide a pleasant acidity and freshness. Fish seasoning and garlic add spiciness, making the flavor richer. This dish is perfect for both everyday dinners and festive tables. The harmonious combination of ingredients makes it versatile in presentation: baked fish can be served with boiled potatoes, fresh vegetables, or simply enjoyed for its rich flavor without additions. The simplicity of preparation and excellent result make this recipe a true find for seafood lovers.
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The recipe was shared with us by the chef from the Red Wall restaurant for the O2 festival menu.
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Volga chicken pie with fish is a remarkable blend of Russian culinary tradition and Volga flavor. This pie, rooted in ancient Russian feasts, was traditionally prepared for festive occasions, symbolizing abundance and hospitality. The tender sour cream dough, soft white fish, juicy potato slices, and aromatic onion create a harmony of flavors: the delicacy of the fish is highlighted by the creaminess of the dough while the potato adds heartiness. Mineral water makes the filling especially juicy, and the golden crust brushed with quail egg gives the pie an appetizing appearance. This chicken pie is served hot to maintain its crispy texture and is complemented with sour cream or a light sauce. It is perfect for family dinners and festive gatherings, offering warmth and the taste of true home cooking.
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