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