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Roman Trusov
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salads and cold appetizers

10/03/2020

Herring under a fur coat


This is also a summer story, although the salad itself is winter. Whatever you do, but the salad is top-End and is in demand and popular in the restaurant menu. Once good profitability and excellent sales - you need to enter in the menu. The only problem is, all the standard feeds are pretty boring. Came up with this. All as in the classics, the core of herring with pickled onions, layers of mayonnaise and other layers.. I thought it looked interesting. (you can judge) but there were difficulties with technology and efficiency. A very delicate ball, breaded in currant powder, a kind of highlight. When impact was needed to provide accurate calculations for the cooks in the cold shop. The feed made the whole process of giving back a little more complicated, so we had to reformat the design.
07/03/2020

Carp mousse with vegetable vinaigrette


On cold aromacare chips from turmeric and vegetables, mousse of carp. This dish was made on tour in Kazan, the format of a gastro dinner in four hands. The idea was interesting, but the dish does not last long, so the feed should be instant. The thing is that the cold smoke chips quickly become less crispy. Another feature of this position : before making the carp mousse, the meat was marinated in a special aggressive dressing, it completely destroyed the small bones in the fish.
03/03/2020

Asian tuna with Kari pudding, plum and turnip confit


I came up with this recipe in the summer of 2019. an Interesting combination, many guests asked: "Oh, what are these spicy-sharp balls?"or" is it a turnip??? "Yes, this is our turnip. Good design and originality brought this position to the top. It even made the cover of the menu.
20/02/2020

Cucumbers stuffed with mackerel


A relatively new dish in my menu, a video recipe, can be viewed in the appropriate section. Harmonious taste, structure, interesting design. What else do you need for the restaurant menu?!
13/01/2017

tiradito


Those who live in Latin America, the Japanese began to carve seafood and fish laying on a plate, tucking a bright dressing. The dish is a bit like ceviche, sashimi, carpaccio. Light lime sour, juicy meat shrimps, little pripalennoe burner and crispy Funchoza make this dish unique.
04/01/2017

Sushi with trout and soft curd cheese


The new sushi concept, Peruvian-Japanese direction
09/12/2016

Carrot salad with caviar Halibut


The most common carrots with garlic and mayonnaise in addition caviar halibut and sea cock.
19/08/2016

Asparagus with squid and zest of citrus and cucumber


Salad of asparagus Korean-style squid. Zest gives the dish a special flavor.
30/04/2016

Garlic-anchovy sauce with shrimp, garlic chips and cucumber


In this dish the main character - a sauce. It was he who sets the basic taste of the dish. Other products only successfully harmonize and define additional notes gastronomic palette. Thin shavings of fresh cucumber is refreshing, juicy slices of tiger shrimp give the density of the dish, and the crunch of potato chips. A combination of different patterns, the prevalence of acute aftertaste allow successfully complement the taste of a light lager.
28/04/2016

Salad with crab sticks and pickled radish


Standard taste lettuce, decided a little beat. He adds zest to a blueberry foam and pickled radish. Corn chips crunch dilutes the consistency of salad.
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