Food

Omnivore Food Festival: Ilya Shalev and Alexei Zimin prepare three dishes of radish and wild garlic

Last week in Moscow the Omnivore gastronomic festival was held for the second time, in which chefs from Russia, France, Belgium, Riga and Italy took part. Life around talked with each of the participants and wrote down recipes from their workshops. In today's material - the recipe of Ilya Shalev and Alexei Zimin from the Moscow cafe Ragout, from the second day of the festival.

ILYA SHALEVAND ALEXEY ZIMIN

City: MoscowA restaurant: RagoutKitchen: a mixture of French and English culinary traditions, using local products and sophisticated cooking techniquesFeatures:Aleksey Zimin is not a professional cook, he is the chief editor of the Afisha-Food magazine. Ilya Shalev is a medical doctor, a chef by training, a real and with great experience. Their cuisine together is a hybrid of a French bistro with a London gastropub. They try to cook from farm products, choosing those that are appropriate for the season.

“Our kitchen is completely stolen, we steal in the best places and try to adapt it to our Petelinsky chicken. We do not look for tricks in recipes, but try to understand the products without stuffing them in difficult circumstances.

The task of all that we do today is to show how good these two spring vegetables are together, how great it is to arrange simple products with a little effort. Our food is not an installation in a museum of modern art, but rather a buffet in the same museum. "

Cafe "Ragu" under the heading "New place"

GLAZED REDIS

Complexity:average⎪ Time for preparing: 20 minutes.








INGREDIENTS:

Main
100 g radish10 g olive oil10 g buttersaltsugar
Wild garlic pesto
300 g of fresh wild garlic50 g parmesan100 g olive oil30 g pine nuts
Salad
Olive oillemon juicewild garlic

COOKING

RADISH

Wash the radish, remove the tops and roots and cut in half, leaving the beautiful red parts intact. Put in a saucepan and add olive oil with butter, salt and a little sugar. Put on a strong fire and wait for the moisture to evaporate. At this point, the radish should be soft and glossy.

Radish changes color during heat treatment, so the mode should be very gentle so that the delicate thin film of red does not fade. It should not turn into rubber, it should still be solid, but lose its tension. Radish has a special type of bitterness and pungency; it can be given different states, for example, caramelized with liquid, to slightly change the color and texture.

ASSEMBLING DISHES

Put the radish in a plate and sprinkle with fresh parmesan. Garnish with drops of wild garlic pesto, and make a salad of several fresh leaves, seasoned with oil and lemon juice.

It turns out something in between salad and soup. Ramson and radish have a similar set of signs - bitterness and bright color. The main disadvantage of wild garlic is a short period of life, and the main advantage is that it keeps color well during heat treatment.

SOAD FROM RADISH WITH THE REMED

Complexity:average⎪ Time for preparing: 30 min. If using blanks





INGREDIENTS

Main
200 g radish50 g of cucumbers5 g truffle oil
Wild garlic pesto
300 g of fresh wild garlic50 g parmesan100 g olive oil30 g pine nuts
For the dish you will need 50 g of wild garlic pesto
Gorgonzola Ice Cream
400 g cream300 g milk200 g of yolks350 g gorgonzola

COOKING

Ramson

Let the ramson in hot salt water and immediately cool.

Very few vegetables retain chlorophyll during heat treatment, so for centuries there has been a war among cooks to preserve green. Therefore, even if you make asparagus soup, it is not superfluous to add spinach there, because it stays green. The beauty of wild garlic in the same.

SOUP

Put radish, cucumber, wild garlic pesto and a spoonful of sour cream in a blender. Punch with the addition of olive and truffle oil and xanthan.

Xanthan is a powder that allows any liquid to turn into a jelly-like substance. Xanthan makes a light gel from cream-radish cream, then, passing the gel through a siphon to whip the cream, we get a stable jelly-like foam.

ICE CREAM

Ice cream. Bring cream with milk to a boil and pour into a container with yolks, add gorgonzola, punch everything in a blender, strain, and then scroll in an ice cream maker.

INNINGS

Put everything in an ice dish, place a gorgonzola ice cream cone on top. Garnish with olive oil and balsamic cream.

COD WITH SCALES FROM RADIS AND PASCING FROM REMEDIES IN ASIAN STYLE

Complexity:average⎪ Time for preparing: 30 min. If using blanks

 




INGREDIENTS:

Main
150 g cod40 g radish
Asian sauce
10 g wasabi100 g soy sauce30 g honey10 g ginger5 g garlicolive oil
Wild garlic pudding
200 g ramson puree2 yolks1 egg100 g creamsalt, nutmeg, pepper

COOKING

A FISH

Grease the fish with yolk, salt and carefully lay the sliced ​​radish in the form of scales on it. Put in the oven on steam for 7-8 minutes.

This is cod, but any fish can be used. When cooked, the radish flakes stick to the fish. The beauty of radish is its flexibility for all tastes and conditions.

PUDDING

Pierce the ramson to the state of mashed potatoes, add cream, yolks, egg and spices. Bring this mixture to a thickening in a water bath.

Here you need to be careful and make sure that the liquid is not digested.

SAUCE

Stir all the ingredients.

Since the dish resembles something Asian, we thought of serving wasabi sauce to it. When mixing all the ingredients for the sauce, a vinaigrette is obtained that gradually thickens.

INNINGS

Put the pudding and fish on a plate, garnish with sauce and salad.

Any cheese, especially goat cheese, is suitable for this combination, and pumpkin oil is especially good for radishes.
 

Omnivore food festival - A culinary festival for talented chefs who love experimentation. It has been held since 2005 in the French Deauville, and since 2009 also in New York. This year the festival has become international. A distinctive feature of Omnivore is the choice of participants - mainly experienced chefs who create "young gastronomy" and experiment without regard to generally accepted canons.
Photos: Olya Eichenbaum

Watch the video: Omnivore World Tour Festival Paris 2014 (January 2020).

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