Many cuisines around the world use fish and seafood as the main ingredients in their dishes, which are gaining popularity among the world's gourmets. Salad with squid and tapinad sauce, sturgeon baked with salmon mousse, Olivier with coho salmon - we have compiled a selection of five non-standard and, most importantly, delicious fish recipes that will be an excellent solution for both a cozy evening together and a noisy party with guests.
Commentary from Viktor Golubev, Bistro Chef at Petrovsky Bazaar: “Salads are best served at home at the table with your family, but seasoned right before serving. White wine is perfect for them, because it is it that goes well with fish. My choice is Chablis 2017, which is sold in our bistro. French cuisine means small but dense dishes. Then the dinner can be continued with a light dessert in the form of an eclair or ice cream and a cup of coffee."
Salad with squid and Tapinad sauce
“A light salad that combines Italian and French cuisine. Simple ingredients are used for the salad, but with tapinad sauce they acquire new, interesting flavors. Thanks to squid and potatoes, such a salad will replace the main meal, and together with a glass of dry white or sparkling wine it will become an excellent solution for dinner”, - Viktor Golubev.
Ingredients:
- Squid 160 g
- Mini potatoes 80 g
- "Tapinad" 30 g
- White onion 40 g
- Garlic 10 g
- Green onion 10
- Butter to taste
- Mix salad 100 g
- Tomatoes 100 g
Ingredients for Tapinad sauce
- Olives 30 g
- Olives 30 g
- Capers 15 g
- Anchovies 25 g
- Pickled cucumbers 50 g
Cooking method:
Peel the Commander squid from the film and fry in a pan for 10-15 seconds on each side. Cut into strips. Boil mini-potatoes and fry with white onions and garlic. Stir all the ingredients with the mixed salad, season with the sauce, add green onions and salt to taste. Decorate with tomatoes on top.
Tapinad sauce Cut the pickled
cucumbers into small cubes, punch the rest of the ingredients with a blender at low speed. Stir in pickles.
Salad "Hall"
“We decided to play the traditional Russian feast in the French manner. The dish is ideal for a company, especially for men who prefer strong drinks - vodka is ideal for herring,”- Viktor Golubev.
Ingredients:
- Caspian herring "Zalom" 120 g
- Mini potatoes 100 g
- White onion 50 g
- Mix salad 100 g
- Uzbek tomatoes 100 g
- Pickled cucumbers 50 g
- Sour cream 50 g
- Olive oil 20 g
- Salt to taste
- Borodino bread in portions
- Scented oil
- Garlic 10 g
- Horseradish 10 g
Cooking method:
Boil mini-potatoes and fry with onions and garlic, salt to taste. Make a dressing separately: mix sour cream, horseradish and olive oil. Mix salad with tomatoes, potatoes and pickles. Season with sour cream, horseradish and olive oil sauce. Fry Borodino bread, spread with scented butter on top. Place the herring on top. Serve the salad with croutons.
Sturgeon baked with salmon mousse
“This dish shows the whole palette of fish flavors. The combination of red and white fish, flavored with lemon and the addition of delicate cream is a classic combination in a new style”, - Victor Golubev.
Ingredients:
- Whole sturgeon 1.5 kg
- Salmon 0.5 kg, fillet
- Cream 22% 0.5 l
- Salt to taste
- Lemon 1 pc.
- Philadelphia cheese 0.2 kg
- Red currant 1 pack
Method of preparation:
Peel the sturgeon, rinse well, leave intact. In a blender, make a mousse of salmon and cream, rub through a sieve. Stuff the sturgeon with salmon and cream mousse and bake in the oven for 45 minutes at 180 degrees. Garnish with lemon, Philadelphia cheese and red currants. You can assent both hot and cold.
Olivier in Bistro style from Petrovsky Bazaar
“We all know how many people, so many opinions, what a recipe for a“real Olivier”should be. Bistro performed the classic New Year's feast, created by a French chef, in its own way: with smoked fish and flying fish roe ", - Victor Golubev.
Ingredients:
- Coho salmon (smoked) 0.1 kg (fillet)
- Pickled cucumber 50 gr (barrel)
- Potatoes 100 gr
- White onion 50 gr
- Garlic 10 gr
- Sour cream 20 gr
- Olive oil
- Salt to taste
- Flying fish roe
Method of preparation:
Cut all ingredients into medium cubes. Fry potatoes with onions and garlic. Season with sour cream, olive oil. Lay out all the ingredients in layers through a round shape: the first layer is potatoes, the second layer is coho salmon, the third layer is pickled cucumber, the fourth layer is flying fish roe. Decorate with herbs.
Photo: Getty Images
Related materials
- From the royal table: three "royal" fish dishes
- 4 fish salad recipes for a summer lunch
- Cooking at home: 5 recipes for Greek food and drinks
- Why fans of the Mediterranean diet are not at risk of depression