From sockeye salmon to crayfish tails: the gastronomic Far East at the Gastronomic Rows of the National Centre RUSSIA
The menu of
the "East" corner at the Gastronomic Rows of the National Centre
RUSSIA has been updated. Guests are invited on a culinary journey across the
Russian Far East. The focus is on rare products of exceptional quality, which
can be fully appreciated thanks to a respectful approach to their natural
flavour.
The concept
of the "East" corner is built not on the principle of a classic
"restaurant menu", but as a story about territories, people, and
their activities. There are no overcomplicated combinations here: the chef's
task is to highlight the pure taste of the Far Eastern delicacies and present
them in a form that is understandable and appealing to a guest from any part of
the world.
A perfect
start to familiarising yourself with the menu is a pumpkin cream soup with Far
Eastern shrimp and "rough-torn" cheese. A velvety puree of sweet
butternut squash has a creamy base with delicate hints of ginger and nutmeg.
Fillets of select northern shrimp and a generous handful of
"rough-torn" aged cheese create an expressive contrast of textures
and flavours: the soft soup, the sweetness of the seafood, and the slight saltiness
of the cheese come together into a cohesive and memorable composition.
Those who
like cold starters should pay attention to the salad with crayfish tails and
smoked salmon. The most tender crayfish tails and slices of noble salmon are
complemented by chicken eggs, boiled potatoes, and fresh cucumbers. A signature
creamy sauce delicately binds the ingredients, highlighting the natural flavour
of the seafood delicacies without overpowering them.
Baked Amur
pike-perch under a cheese crust with croutons is a tribute to classic Far
Eastern fishing traditions. Fillets of pike-perch, known for their white, firm
yet tender texture, are baked under a cap of melted cheese with herbs,
potatoes, and mushrooms. Fragrant garlic croutons perfectly complement the
dish. The simplicity of the recipe here is deceptive. To achieve flawless fish,
the freshest ingredients and precise cooking times are essential.
A
particular pride of the corner is the Fisherman's-style pelmeni (dumplings)
made with sockeye salmon. These are signature hand-made dumplings with a juicy
red fish filling, boiled in a classic dill broth. When served, they are
accompanied by a special sauce made from crayfish shells. The deep flavour of
the broth and the delicate sweetness of the sockeye salmon transform the familiar
dish into a bright gastronomic accent of the Far East.
Fish
cutlets with mashed potatoes and crayfish tail sauce are an option for those
who appreciate comfort food but prefer presentation thought through to the
finest details. Homemade cutlets made from select fish fillets are fried to a
golden crust and served with silky mashed potatoes made with cream. A creamy
sauce with crushed crayfish tails adds depth of flavour to the dish, reminding
of the rich waters of the Far East.
The menu of
the "East" corner at the Gastronomic Rows of the National Centre
RUSSIA is an opportunity to embark on a gastronomic journey to the Far East,
discover new flavour combinations, and enjoy exquisite delicacies. Come
and visit — it will be delicious!
The image of the Northern Lights at the National Centre refers to the rich cultural heritage of the peoples of the North.
The aim of the programme is to build a team for public service and development institutions of the Far East and the Arctic.
