Nettle brownies and sea urchin: Festival "Arctic Cuisine" to be held at the RUSSIA EXPO

The House of Russian Cuisine will host a series of gastronomic masterclasses by participants of the federal project "Gastronomic Map of Russia" in the direction of "Arctic Cuisine". Teams from the Murmansk region and the Republic of Sakha (Yakutia) will treat guests to regional seafood, dishes and desserts.

PROGRAM OF THE DAY

13:00 - 14:00.

Cloudberry ice cream with nettle brownies and lichen

Cloudberry ice cream with brownies featuring thyme and nettle

An updated format of a classic dessert, carefully crafted from local Arctic products: cloudberries, lichen, thyme and nettle. White chocolate brownies with thyme and nettle evoke the taste of herbal tea, which is delightful with cloudberry jam, reinterpreted here as ice cream.

Participants: Andrei Vinogradov, chef of the "Arctic Moon" corner (Murmansk region) at the House of Russian Cuisine, Kristina Burmistenko, cook of the "Arctic Moon" corner (Murmansk region) at the House of Russian Cuisine.

14:00 - 15:00.

Masterclass on preparing sea urchins

A masterclass with a tasting of sea urchins from the Barents Sea. Special techniques and secrets for consuming marine delicacies from the Arctic zone of the Russian Federation.

Participants: Alexei Kotelnikov, head of the "Ezh za ZOZH" ("Urchin for Health") project, expert on live seafood.

15:00 - 17:00.

Frozen whitefish stroganina show

Fish prepared by freezing — caught by fishermen at temperatures from -40 to -60 degrees. A traditional dish of the indigenous peoples of the Far North. Freshly frozen lake or river freshwater fish: whitefish, muksun, omul, grayling or nelma — sliced into shavings or plates with a special knife.

Participants: Danila Kozlov, founder of the "Azbuka Severa" (ABC of the North") store chain.

Boiled foal meat

Foal meat holds a special place in Yakutian cuisine. It is boiled, baked and used to make stroganina.

Participants: Sergei Fedoseev, chef of the Republic of Sakha (Yakutia) corner "Azbuka Severa" (ABC of the North").

Kerchekh with Yakut flatbread

Kerchekh (whipped cream) is prepared from cooled heavy cream (25-30%) or whole milk with thick sour cream added. The cream is whipped into a thick, fluffy mass, and during whipping, sugar, syrup, jam, or berries can be added to taste. Served in a dessert dish.

Participants: Ilya Novikov, sous-chef of the Republic of Sakha (Yakutia) corner "Azbuka Severa" (ABC of the North").

House of Russian Cuisine, June 26, 13:00 – 17:00