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Knights of the Vine RUSSIA


Cooking Lessons in Moscow
Text by Rashmi le Blan
Photos by Alina Ganenko

ave you noticed how there aren’t many cooking lessons in Moscow? I have always been a foodie and used to love going to cooking courses, or watching beautiful food being prepared in gourmet shops. Since I am lacking that a bit in Moscow, I decided to start something on my own!

Although professionally I have never worked in a kitchen, food has always been my true passion. Now in Moscow, I want to try to share my passion with others. The cuisine will be French and European, mixed in with some fusion. I have started lunch classes: you can cook yourself a two or three-course meal and then enjoy it here.

A sample menu that I have in mind for the mid-day class would be:

  • Coquelet with Tarragon and Cream
  • Fondant au chocolat

This is one of my personal favourites:

  • Peel potatoes, cut into cubes and let boil in salted water until tender.
Brandade of Salmon with green cabbage with poached egg
Ingredients for 6:
800g filet of salmon
800g potatoes
20cl olive oil
2 cloves of garlic
Thyme and bay leaves
1 litre milk
1 litre water
6 / 8 leaves of green cabbage
30g butter
6 eggs
20cl vinegar

In a big pot, add the milk, water, garlic, thyme and bay leaves and the filets of salmon. Bring to boil, and then let it rest for about 10 minutes. Take the filets, skin them and take out any bones. The fish should be cooked enough so that it flakes into pieces. Save the milk for the potatoes and decoration.

Once the potatoes have boiled, mash into a puree with a fork. Add some of the hot milk, then olive oil and the cooked garlic cut into small pieces. Keep the puree hot.

Cut the leaves of the cabbage into thin strips and cook in butter. Add a ½ cup of water and let to cook covered until all the water evaporates. Add this then to the mashed potatoes and mix well.

Boil some water in a pot, and add the vinegar. Break the eggs one by one into a small receptacle. When the water is boiling, create a little whirlpool in the pot with a spoon, and add 1 egg in the centre. Let it cook for about 2 minutes, and then take it out. Cook all eggs in this process.

On a large plate, arrange the above in a ring: first a layer of potatoes, then some salmon, and finish with potatoes. Remove the ring and place a poached egg on top. Break the egg with a knife so the yolk drips out, and serve immediately. Decorate with some dill if desired.

(If you have a special mixer, you could mix the milk into a mousse or foam and use it to decorate around the brandade.)

If you are interested to come and cook, please contact me. I hope that this will be a great way to meet new friends, share and enjoy good food together. I also plan to have cooking or theme evenings, or Sunday lunches, where you can come and cook a meal and then everyone can sit and enjoy the meal with some wine and have a fun time together.

Rashmi Le Blan
(Classes at Metro: Bibliotheka Im. Lenina or Arbatskaya)

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