Lake Trout Sausages

This is my last lake trout recipe for a while, I promise! Not only do these sausages buy you a couple days before you have to eat them (because you have to eat your trout tartare and your seared trout fillets first, remember?), they also make use of a lot of fish trimmings. I serve […]

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Pickled Lake Trout

So you’ve caught all that trout, you’ve pan-seared or cured the best fillets, and you still have plenty of fish left. Pickle it! This recipe is perfect for smaller fish, as pickling will dissolve the bones, sparing you the tedious task of removing them. Moreover, the jars can be kept refrigerated for over a month. If you […]

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Crimean Fishcakes with Mussel Sabayon and Tomato Compote

Crimean Fishcakes with Mussel Sabayon and Tomato Compote

Here’s another recipe made with seafood that can be found in Crimea: skate, shrimp, and mussels. (See also my Crimean Seafood Orzo). Following Ukrainian cuisine’s propensity for all things ground, the fish and the shrimp are minced to form nice little round patties. The vibrantly yellow mussel sabayon packs a lot of bivalve flavor which complements […]

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Russian Food - Salmon Coulibiac

Salmon Coulibiac

Originally, a kulebyaka was a closed pie filled with several layers, often separated with pancakes to prevent mixing. The dish could be served at any time during the meal, and fillings consisted of almost anything, including meat, fish, mushrooms, onions, cabbage, buckwheat, hard-boiled eggs — sweet ingredients to create a dessert pie weren’t unheard of either. However, it […]

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Crimean Seafood Orzo

When thinking about Ukrainian food, seafood is probably not the first thing that comes to mind. We tend to forget that in addition to its countryside and its heaps of sausages and potato pancakes, its pierogi and beet soup, Ukraine boasts an important coastline on the Black Sea — 2,782 km, second only to Turkey. A good […]

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Arctic Char Vojvodina

Marina Polvay really has a fertile imagination. The woman who (kind of) brought us the Veal Dubrovnik strikes again with the Fish Vojvodina. The recipe supposedly originates from the northernmost province of Serbia and consists of freshwater fish, such as pike or perch, layered with mushrooms and cream, then baked. Needless to say, nobody seems […]

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King Crab Ravioli, Caviar and Vodka Cream

King crab, caviar and vodka: are there any ingredients that better exemplify haute Russian cuisine? I served this dish as a first course on New Year’s Eve. Enjoy with champagne (just not necessarily the Soviet kind)! For the pasta dough, I am using a modified version of Gordon Ramsay’s dough recipe. Stay away from dough recipes that […]

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