Herbs: parsley, dill, laurel, chives, thyme, salt and white pepper
1 celery root
Fresh fish, clean it, gut and remove the gills.
Dry it with the serviette and rub the fish with salt and white pepper.
Leave the marinating fish for two hours, and in the meantime you can peel the celery root, cut it into small cubes (1 centimeter), begin to fry it over low heat, and then add olive oil, salt and thyme.
Now you can prepare herbs:
Wash thin bunch of parsley, dill, chives and 3 leaves of fresh bay leaf.
Stuff the fish's belly with herbs and put the carcass on a foil or a grill for roasting.
Sprinkle the fish plentifully with lemon juice and insert pieces of lemon to the gills. Bake until done.
I’ve been cooking since I was about 8, I remember I was already in the second grade and my parents began to go on tour with the theatre very often, and I stayed at home with friends of my mum, babysitters and relatives. But my main friends were neighbours in a communal flat, in the very old area of Kiev — Podol. I enjoyed meeting them in the shared kitchen. There I realized that domestic work and food could cheer me up. I’m 35 now, and I enjoy washing my floor, doing hand washing and spreading condensed milk and raspberry jam on waffle cakes. When I was in drama school in the UK, I couldn’t afford lunches in a canteen and I cooked pasta with herbs, thai rice and soup. During lunchtime I took out my lunch box and ate what I cooked — it was funny, but everyone thought I was posh, cool and had very picky eating habits. My path to the professional kitchen led through the kitchen sink.
Цель проекта Food’nChef — показать тех, кто часто остается за кулисами – шеф-поваров. Мы каждый день завтракаем, обедаем или ужинаем в кафе, ресторанах и бистро, но при этом в основном общаемся с официантами и менеджерами.
Однако те, кто непосредственно отвечают за еду, часто остаются незамеченными. В этом большом международном проекте я бы хотел восстановить справедливость и показать этих замечательных людей и их блюда.
Это действительно уникальный проект. Я путешествую по миру и рассказываю о лучших поварах и блюдах, которые они готовят. В каждой истории есть захватывающие факты о поварах, а также рассказ об их любимом блюде.
About the Author
Aleksandr Slyadnev (www.slyadnev.com) – a food-photographer and a member of The Ukrainian Association of Professional Photographers (UAPF) – is among 10 most interesting photographers of the planet according to authoritative 500px photo community and among 100 best food-photographers of the world according to The British Journal of Photography.
Aleksandr cooperates with many international companies and restaurants, shoots for food magazines, books and different publications. He has taken pictures of famous and world-known chefs and their dishes. His customers are popular Michelin-starred restaurants and restaurants with other prominent gastronomy awards.