Fish dishes from the Mizu restaurant


It is for these people that love such warm weather and this time of year that the year-round aqua club «Voda» (water) in St. Petersburg’s resort district was built. The club has a pool and a restaurant that is divided into a wet and a dry zone where you can have lunch almost without having to get out of the water.

Hardly do the first rays of summer sun begin to shine through St. Petersburg windows when the phrase «Summer’s almost here!» can be heard everywhere you go. After a long snowy winter there’s nothing better than escaping to outside the city with family and friends to relax, have fun and slip into water, heated up by the hot summer sun. It is for these people that love such warm weather and this time of year that the year-round aqua club «Voda» (water) in St. Petersburg’s resort district was built. The club has a pool and a restaurant that is divided into a wet and a dry zone where you can have lunch almost without having to get out of the water. RTG TV host Nadezhda Lebedeva visited this aqua club and found out what’s on the menu.

 

Recipe «Chilean sea bass served over vegetables in a passion fruit sauce»

Recipe «Tuna tataki salad»  

Recipe «Strawberry parfait»  

Chilean sea bass served over vegetables in a passion fruit sauce recipe serves 1 person; preparation time and cooking time ~ 40 minutes Ingredients: 170 g. sea bass fillet, 150 g. birch sap, 40 g. red bell pepper, 40 g. courgette, 40 g. aubergine, 2-3 pea pods, 2-3 tbsp. sweet Thai chili sauce, olive oil, salt, black ground pepper, lime leaves. Ingredients for the sauce: 50 ml. sherry, 1 passion fruit, 1 orange, ½ lemon, ½ tsp. starch, sugar. Directions: Place the fillet of sea bass in a saucepan and pour in the birch sap. Add in the dried lime leaves as well along with some salt and pepper. Bring the sap to a boil and let the fish boil in it for 10 minutes. To make the side dish, chop the courgette and aubergine into half coins. Cut off the ends of the pea pods and slice the red pepper. Saute the vegetables in olive oil for 4 minutes before putting in the sweet Thai chili sauce and stirring. When making the passion fruit sauce, squeeze the juice from the orange and from half of a lemon into a saucepan. Put in 2 pinches of sugar and the sherry and let the alcohol boil off a bit. Next let the starch dissolve in cold water and pour the liquid into the saucepan with the fruit juices. Cut the passion fruit in half and scoop out the flesh and seeds, adding both into the pan. Let the mixture boil off until only half is left. Arrange the vegetables on a plate with the sea bass on top. Drizzle the sauce on top of the fish and use it to decorate the edge of the plate as well. Tuna tataki salad recipe serves 1 person; preparation time and cooking time ~ 30 minutes Ingredients: 100 g. tuna, 80 g. romaine lettuce, 1 cucumber, 1 red bell pepper, olive oil, ground black pepper, kim chi sauce. Ingredients for the sauce: 2-3 cloves garlic, fresh parsley, fresh coriander, 10 ml. olive oil, kim chi sauce, salt. Directions: Roll the tuna fillet in the black pepper and cook it on both sides in a frying pan without oil for 2 minutes. To make the sauce, combine the parsley, coriander, garlic and olive oil in the blender. Blend and then add in a tablespoon of the Kim chi sauce and some salt and stir. To make the salad, rinse and cut the lettuce, cucumber and red pepper. Put the vegetables into a salad bowl and drizzle on some olive oil. Dip only the tip of a spoon into the Kim chi sauce and mix it in with the salad. Place a large scoop of the salad on a plate. Cut the tuna fillet into 4 pieces and arrange them around the salad. Put a drop of the sauce on top of each piece of fish and serve. Strawberry parfait recipe serves 7 persons; preparation time and cooking time ~ 3 hours Ingredients: 450 g. large strawberries, 3 egg yolks, 100 g. white chocolate, 100 g. sugar, 10 ml. lemon juice, 65 g. crushed waffle cones, 150 ml. cream, 10 g. chocolate glaze, fresh mint, salt. Directions: Rinse the strawberries and remove the stem from 2/3 of them. Cut each of these strawberries into 4 pieces and place them in a saucepan with the sugar. Mix everything together and bring the contents to a boil and leave them to cook for several minutes. Melt the white chocolate in a double boiler with the egg yolks. Once the chocolate has melted and everything has been mixed together, let the mixture cool off a bit. Put the boiled strawberry mixture into the blender and puree it. Then pour it into the chocolate mousse in a thin stream while stirring constantly. Next add in the teaspoon of lemon juice and a pinch of salt. Let the mixture cool a bit before whipping the cream and adding it in and mixing. Cut the remaining 1/3 of the strawberries. Cover the pan you’ll put the parfait in with cling film and put in half of the parfait. Sprinkle a layer of the crushed waffle cones (1/2 of what you have) on top and then lay down the chopped strawberries. Then spread the second half of the parfait over the strawberries and sprinkle a final layer of the waffle cones down. Put the dish in the fridge to cool for 2-3 hours. Remove the finished dish from the fridge and cut the dessert into portion-sized pieces. Garnish with the chocolate glaze, fresh mint leaves and fresh strawberries before serving.