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The Russian Dish

THE DISH

DISH NAME: NORTHERN SEA

The dish was created by Michelin-starred chef Eugene Vikentiev for bartenders competing in the MAMONT MISSION III in Saint-Petersburg, Russia.


THE CHEF

Eugene Vikentiev, judge at the MAMONT MISSION III

Star chef, current chef of Hamlet + Jacks in Saint-Petersburg. Former chef of Il Palazzo, La Maree, Grato, «Em, «Volna», «Mozhno», «Vinny Shkaf» and Tatin.

THE PREPARATION

Watch Eugene’s video about the MAMONT MISSION III dish and preparation method.

INGREDIENTS:

80 g halibut
70 g crab bones
15 g carrots
15 g onion
10 g celery
30 g terragon
20 g salt
30 g salmon
10 g chives
10 g cuttlefish ink
100 ml water
10 g agar
50 g sour cream
50 g horseradish
10 g salt
30 g seaweed
10 g dill
20 g vegetable oil
10 g gelatin

PREPARATION METHOD:

Vacuum the halibut at 50 degrees centigrade for 20 minutes.

Saute the crab bones together with vegetables, add water (to cook the broth) and let evaporate until desired consistency.

Cube the salmon and mix with chives, salt, lemon zest. Create small “stone” shaped pebbles out of the mixture.

Diffuse the cuttlefish ink in water with agar and bring to boil while mixing with a whisk. Prepare nitrogen and some toothpicks.

Place the pebbles on top of the toothpicks, dip in nitrogen and glaze with the cuttlefish ink mix. Repeat the process by dipping in nitrogen and glazing with ink once more.

Mix the sour cream with horseradish and salt until a smooth consistency, strain through a fine sieve and fill into a siphon. Add two cans of nitrogen.

Mix the broth with 1 sheet of gelatin and pour the mixture over the halibut. Let the gelatin cool.

Note from chef: the visualization of the dish is reminiscent of landscapes of the Barents Sea.