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The tastiest fish recipes by Uilliam Lamberti

The tastiest fish recipes by Uilliam Lamberti

Our dearest friend Uilliam Lamberi, brand-chef of such popular places in Moscow as Uilliam’sPinchUgolek and “Severyane”, has decided to share some secrets of his kitchen with us. Uilliam maintains social networks actively and constantly proposes culinary riddles to his followers on Instagram and shares recipes, as well as tells about brand-chef’s backstage life through his glasses’ prism. Those posts could be found on Instagram tagged #followmyglasses. Uilliam also was the host of a cooking show on “Channel One” and is a great example of dizzying carrier of a foreigner in Russia. Today Uilliam Lamberti will share wonderful recipes of the tastiest fish dishes with you.

Bruschetta with crab

брускета

You will need:

  • Baku tomatoes 100 gr
  • Corn bread toast
  • Peeled avocado 5gr
  • Cocktail sauce 50 gr
  • Crab meat/crab phalanges 50 gr
  • Iceberg lettuce 70 gr
  • Olive oil 5 gr
  • Grain tarragon to taste

For cocktail sauce:

  • Mayonnaise 100gr
  • Ketchup 15 gr
  • Tabasco 5 gr
  • Garlic 10 gr
  • Cognac 5 gr

Recipe

Mix all ingredients of a cocktail sauce and leave it for a little while. Grease the toast with cocktail sauce. Put cut into sticks iceberg lettuce atop. Chop crab phalanges and avocado into large cubes, slice Baku tomatoes. Put all ingredients on a toast – and the dish is ready. Bon appetite!

Tune tartare

You will need:

  • Tuna 60 gr
  • Figs 50 gr
  • Cream 350 ml
  • Horseradish 60 gr
  • Dried tomatoes 10
  • Yuzu sauce, pumpkin seeds, lemon zest, salt, garlic oil, cress-peas – to taste

Recipe:

Make a horseradish sauce: mix grated horseradish with cream and salt. After that leave sauce for an hour and strain. Whisk the resulting mass. Then lay out sauce, chopped tuna, dried tomatoes and figs on a plate. Sprinkle with garlic oil and yuzu sauce, decorate with cress-peas, pumpkin seeds and grated lemon zest.

The dish is ready!

Dorado cevice

seviche

You will need:

– Dorado fillet 50 gr

– Daikon 15 gr

– Green apple 15 gr

– Cucumbers 40 gr

– Lime 40 gr

– Garlic, grated ginger, onion shallot, celery leaves, nori seaweed, olive oil, black pepper, chilli, cilantro, salt – to taste

 Prepare the sauce first: mix lime juice, ground garlic, ginger, salt and olive oil. Then mix cucumbers with nori seaweed, onion and olive oil. Peel and chop daikon and green apple. Lay out sauce, fresh fish fillet, daikon, apple and cucumbers on a plate. Decorate with celery leaves, cilantro and chilli. Salt to taste.

Bon appetite!

seviche2

Octopus snack

Sneks-s-os-minogom-

You will need:

  • Thin pita
  • Octopus 60 gr
  • Tomatoes 100 gr
  • Celery stalk
  • Iceberg lettuce 100 gr
  • Olive oil, vegetable oil, garlic, chilli, cilantro, black pepper, salt – to taste

Recipe:

Prepare the sauce: boil the octopus and remove from the broth. Whisk 100 ml of cooled broth and 200 ml of cooled vegetable oil with blender.

Then prepare snack: cut pita into 4 pieces and heat in the oven for 30 seconds. Put a quarter of chopped octopus, a quarter of a celery, a quarter of an iceberg on each part. Grate tomato and put on a pita as well. Add garlic, chilli, salt, cilantro, olive oil and the sauce. Wrap up and serve.

2

Mille-feuille

Мильфей

You will need:

  • Three very thin pieces of bread
  • Shrimps 60 gr
  • Arugula 10 gr
  • Oyster sauce 30 gr
  • Egg sauce 30 gr
  • Cucumbers 150 gr
  • One Avocado
  • Dried tomatoes, zucchinis, corn, greenery, pimento, salt – to taste

Recipe:

Grease a piece of bread with egg sauce, season with chopped zucchinis, corn, arugula, avocado slices, dried tomatoes, cucumber pieces and fill with oil and oyster sauce. Then roast shrimps and lay them atop. Cover with another piece of bread and repeat the order of ingredients. Do the same with the third piece of bread. Lay out on a plate and decorate with greenery.

Bon appetite!

мильфей1