friends, people around me told me that i wouldn't get far with this, but i left and came to khabarovsk, it's not without reason, these are emotions from the city. khabarovsk, madonna, foam went, and from new khabarovsk recipes, condensed milk in sauce, that was definitely unexpected, and super emotions from the fact that we got to shantar, one of the most inaccessible places in the world, 5 hours and we landed with incredible nature, beauty, with whales and bears, yes, but i wouldn't want them to eat me today.

dyat, i'm with you today, fine, everything will be, let's see, oh, finally, from moscow to khabarovsk 8:00 flight, good thing that from the airport to the hotel, where i... decided to stay no more than half an hour, not just stay, but spend these days in comfort. this is one of the oldest hotels in the city, it is located in the center, and you can get here from the airport both independently and with the help of the transfer service provided by the hotel. hello, hello, your room is ready, you can go to the elevator to the dark wall on the left, have a good rest. thank you big. well hello, comfortable 35 m,

i will sleep on these square meters, admire the views from the window on these, and these 8 km will help you get yourself in order, that's how nice it is here. square meters, by the way, i found some more delicious square meters, i 'll show them to you now, they are on the first floor of the hotel, because one of the best restaurants in the far east is located here, we came in at a good time, because the restaurant is celebrating its twelfth birthday, which means there will be exquisite treats.

hello, what kind of treats are these, this is meat crab, crab meat, yes, yum-yum-yum, not only crab meat, there is a sea here, crab meat, it is good and tasty, thanks for that, i must tell the local chef and his team, by the way, here he is, boseyra, what is his name? and i am dima, dima, federico, very nice, i walk here, walk, i am thrilled with all this beauty, and also deliciousness, so this is a fish corner, yes, have you tried anything yet, no, definitely not from this corner, so what do you advise, then i suggest you try kamchatka crab, in lettuce leaves we have such a taco with mango sauce cucumber, oh, that is how tacos, but without the flatbread, and how can you do that, you just have to do it with your hands.

it's dangerous here, i need to leave quickly, otherwise soon, oops, let's help you gain weight, i want to offer you to try our russian snack, this is aladi on kefir - with salmon caviar, and underneath it is a pillow of whipped butter with orange zest, cool. oh, airy, until this moment i didn't even imagine that you could combine pancakes with caviar so deliciously. knowing for sure that you 've never tried it at all, the one in the shell, yes, in the shell like this with onions, our you won't find a local specialty anywhere else. this is aukha perch, or chinese perch. oh, oh, it melts like butter, a very juicy

fish, we had one dish, aukha with chanterelles, mashed potatoes. and marinated red with frozen, if you want, i can teach you how to cook, it would be stupid to refuse such an offer, and it doesn't matter what kind of perch you have on the table, the universal recipe will work with any fish, but today we have an exclusive. fedorika, the uniqueness of our perch is that it is found only here in khabarovsk, in the amur river basin, just recently it was removed from the red book, and now we can... officially cook it, wow, this is the first time i've heard that we're cooking something that was in the red book until recently, here we have a unique opportunity to try something, such an opportunity, yes, we'll cook our fish with leaves, thick potatoes and pickled red currants, the fish needs

to be cut into steaks and marinated, so have you ever marinated fish in milk, what in milk, look, we need milk in order to hit... the excessive smell of fish, pour milk into a deep bowl, add salt, allspice and a couple of sheets of noodles, and now the fish, wow, how long has it been marinated today, nothing, 4 hours, so what next, then we bake the potatoes, in a bed of salt, yes-yes-yes, fill a deep baking tray with coarse salt, put the potatoes on it, you need to directly... uh, dip it in salt or just put it on top, you can do it like this and press it down a little and send it to the fire - that is , to the oven, how long, how many degrees? 40 180° for about 20 minutes. if you have a burner at home, can you add a smoky smell to the cooked potatoes

? mm, yes, yes, yes, yes, yes, now we peel the potatoes, listen, we peeled the potatoes with our hands like this, we burned our fingers, what do you have iron hands, what... in a frying pan with melted butter, melted butter decanter, like wine, mm, what's the aroma, so, please explain, butter and fish, you understand, yes, that for an italian this is a little unusual, we

would use olive oil, federico, you're a little lost on the other side of russia, everything here is so fatty, rich, you know, because it can be cold there. our fish is about to get hot, oh, look, look, look, like this, you see, it's moving, it's still alive, so that it - we'll get a good color, we'll just press it down on top, with a press, yeah, that's it, what are we doing now, frying or sealing it, we'll seal it now, while the fish is cooking, we'll go back to our side dish, the potatoes need to be broken, but it's interesting here, yes, it seems like some kind of coarse puree, but at least beforehand due to the burner, the smell of smoke, we will have a very aromatic one, and we will also slap in there such, you know, a lively

spoon of butter, like in risotto, slap it like that, that's enough, put the sauté pan on the fire and add chicken broth , chopped dill. oh, how your aromatics smell, stir vigorously, don't forget about salt, and matzi, this is probably the most complex, but the best puree of my life, then fry the chanterelles with garlic and thyme, the aroma is crazy, just crazy, though i don't understand how you can associate this with fish, but in fact here each ingredient harmonizes, potatoes with... mushrooms, fish with mushrooms, then you know what i suggest you convince me of this, so, let's take all the ingredients, arrange the plate and try it, our dish looks incredibly

aesthetically pleasing, portion, tools here, please, colleague, i'm coming, what a nice crust the fish has here, so... and you also added berries, so, these are red currants, we marinated them in season in order to prepare a dish from them in winter, marinated in what, marinated - in syrup with the addition of apple cider vinegar. currants here are instead of lemon for us, you know, when you pour lemon over fish to make it sour. you have a particularly khabarovsk interpretation of fish dishes, right? for example, here are chanterelles, puree and berries. in my head i see a forest, game, that's it, there's fish. i want to treat you to another popular dish, it's a mixture with our far eastern

fern and tunica sauce, can you imagine, but you definitely won't find ferns in italy, so it's very interesting, let's try it, it's very reminiscent of a classic dish from italy, from northern italy. let's remind my friends that now a little bit of advertising, just a little bit, you

feel it too, makheev, welcome to the new entertainment show for the whole family, miracle, gemelya, you have a cool name, you chose it yourself, no, mom, where did you come to us from, from kazakhstan, you are looking for a groom, yeah, yeah, i already have a lot of grooms, it's not enough. you came to conquer grooms in russia. our show is a place where every kid can show off their skills and talents to the whole country. i'm a really crazy tomboy. let's go, let's go, let's go to the party. i know you know what you're talking about in fish. yes, we will do it like a rocket takes off. let's go. it was we who caused this strange creature with our experiments. a miracle with arseny popov, today at 20:00 on ntv. two bikhit

at a bargain price, only in a delicious point. are credit card debts attacking? i'll show you a couple of tricks. we collect all credit card debts on one holva conveniently. we pay off 24 months, and also don't forget about purchases in installments. holva - simple installment techniques. you confirm the transfer. we will protect against spam and scammers now in messengers. setting protection in the service my security in the beline application for free. beline is the safest operator. right now in the shops fix price ice cream is almost free, chocolate, vanilla, a cup, or maybe an eskimo? take it. all at once, while it's so profitable, the collar hasn't washed off, and there are also white stains, you still

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but call us right now and the lightning will be yours for only. 1,699 rubles. leamax purchases with a plus. mom, what are these letters for? for a fairy tale. in the three ninth kingdom, in the three tenth state. they show a bridge here and there, oh right, we are in khabarovsk.

tell me, would you like it if someone stepped on your ridge? no, hektsir likes it because it is mountainous. it is located only 20 km from khabarovsk, in the bolshekhektsirsky nature reserve, by the way, it is not the only one here, the entire reserve is strewn with mountains, and...

and the only people in khabarovsk who decided day, good day, alora, what is the weather like for you to grow them, chow friends, bongiorno, good here, today is capricious, but for a snail this is the most ideal time, so you can get to know them too, yes, let's go, we'll tell you, so, and what kind of snail houses are these? what is this? these are snail houses, indeed, they are also a dining table for a snail, our snail reproduces, hatches eggs, that is, from 80 to 120 cocoons, yes, like a fish, caviar, yes-yes-yes, okay, yes, in the west in western countries it's called aphrodite's pearl, such a beautiful

name, what do i want to see this pearl, caviar, the snail plants right in the ground, wow, it can't be, it's really like fish caviar, only white, the balls are perfect, by the way, you can also eat them, so, listen, i, i'm generally in shock, these snails are also famous for their cosmetic properties, they secrete mucin, this is snail slime, which has regenerating. oh place, which is used in cosmetology, in creams, in masks, that is, it is mined in under normal conditions by tickling, we have it, this mucin has come out, it's a pity... people are not like that, it would be possible to save a lot, tickled the girl, no need to spend money on cream, oh, here we go, madonna, foam has come, here it

is, this, from deё, medicinal mucin, from deё, this is the most useful, the most useful, well then what, i will be forever young, forever young beautiful, besides, these snails... make you not only beautiful, but also well-fed. well, tatyana, then where to start to cook very tasty snails and do it like this, so that even i, who am not a fan, would love them even more. we cook the snail in two different sauces, yeah, i suggest starting with a spicy soy sauce, yeah, okay, our snail is already open-faced, if i'm not mistaken, they cook for a very long time, like 4 hours, so that they become soft, this type of snail is a little. another, it cooks very quickly, 20 minutes from the moment of boiling, the snail is ready to eat, that's it, wow, let's start preparing the sauce: pour the soy sauce into

a deep frying pan, then a little balsamic sauce, olive oil and spices and ready medium heat, now we send the snails, about how much they should cook in this sauce, well, the sauce should boil a little, then turn off. soaked, and in the meantime we will prepare the second sauce, creamy garlic with herbs, for this heat and give the snails 10-15 minutes, so that they melted butter we send to the blender, there we beat the cilantro, then pour out the frying pan, add sugar, salt when the oil is well heated snails, at the very end ...

the snails themselves do not have a bright pronounced taste, so with one sauce or another, whatever you meet, he still cooks them well with sauces, they are much tastier, more interesting, come on, throw the skewer, give me your hand, thank you very much, we're going to go to the resort now, you ask, is there really a resort in khabarovsk, there is, only it's not really for us, but for whales, it's not located in the very... it's an archipelago of islands in the sea of ​​okhotsk. from july to september

, hundreds of gray and bowhead whales gather here, hundreds of people who want to see them, so let's fly! only five. for example, this one: it will fly from khabarovsk to nikolaevsk on the amur, from there it's 3 hours by car along a dirt road to mys pirovsky, then by boat to one of the bays, so book in...

languages ​​translates as happiness, oh, and in our language from italian, felicita, felicita, you are felicita, and i am federico. let's get acquainted with a light hand bakhta in the camping on the shore of the bay has everything to have a great time, so well federico, here we have a big house, in which, and this is a big house, this is the biggest house, these are the most comfortable conditions southern khotomorye, logs were thrown ashore, we collected them and built a house like this, it has two rooms, one for boys, the other for girls, this is a hostel on the shore of the sea of ​​okhotsk, here it turns out to be economy class. or is it considered luxury in these parts, it is called a thousand stars, a thousand stars, yes, you open a tent, thousands of stars, and

then further, well, here we have the most needed place. and the houses are in the finnish style, yes , here we have showers, and there are, of course, completely wild ones, well, and the most important thing, probably, this is our restaurant, restaurant, i like it here more and more, this is where you will actually live, a thousand stars two steps from the sea. federica, well, it turns out that we are going to the river to fish now, you are fishing with a machine gun, this is for security, we are going to bear areas, there are a lot of bears there, the most important and first thing is to follow safety rules, never run ahead of me, because i have a gun, i can shoot, well, not at you, at the bear, oh, thank you, you calmed me down, we are going to their territory,

they are the masters there, our most important task is - it is usual, maybe we will not go, that i do not see fish these places to see fish, which i saw there, although wait, so many and so close, i have not seen exactly, maton, how many fish are here, and why are they standing like that, as if you can catch them with your hands, here you can catch fish with your hands, so now now. i approach carefully and slowly, now look, here is a fish, now i lower, slowly lower my hands and take it, but oops,

of course, the local fish already knows. bakhta, so it lets itself be caught, oh, the feeling is as if you will catch it, but quickly tell come on, finally, eh, what a handsome man, well , more precisely, you are a bit scary, of course, but how difficult it was, okay, come on, come on, breathe, catch your breath, i'm a friend. i won't touch you, i just wanted to feel the buzz, that's it, i'll let you out, come on, ciao, i hope you won't be late because of me, my hands, of course, are not very good at fishing, but i hold a fork and spoon wonderfully, let's see what they feed romantics from the mainland here, in this beautiful natural setting, but are

they really needed... this is an exquisite dish with a high kitchen, no, of course, home cooking, what we want, so, a salad, so colorful, multi-colored, onion, tomato, peas and fish, or something, everything here is fish, a very good salad, so summery, and what do we have in the pan, oh, dietary, leggen. but a very appetizing fish soup, allora, fish soup at the end of the world, how do you like it, and what color, bright orange, at first i thought salmon, but then i remembered, puhai from pink salmon, you can eat a lot, and you won't get any calories for it, you know what it is, i'll show you now, here, this is beauty, well, you would

they said now no, well, it's a cutlet. you can feel the pieces of fish and potatoes, eggs, breading, everything is fried, delicious, but the sous vise is already starting to worry. so, i got acquainted with this fish, but you already... you know, i 'm looking forward to meeting someone more, but this is right after the advertisement. aescusan drops help fight five symptoms of vuricosis, aescusan is a good price, she is zosi from the school waltz and katie from the musketeers, well , i was pretty, young, like elena tsyplakova became a screen star at 15, you lena, he says, you are tsuklokova, she

was so popular after this film, especially. among young girls, how many times has she been burned in love? for me, married men do not exist, why did i find my female happiness only on the third try? damn, marry me, marry me for... today at 20:00 on ntv. in georgia , there is an invariable tradition on every table. borjomi. open it, enjoy it. feel the lightness. are you attacking credit card debts? i will show you a couple of techniques.

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and other stars. a music festival for the whole family, velvetfest festival, coming soon to ntv. he will be there driving, he will be flying, distance is no obstacle, to see everything, just call, he will arrive in a jiffy, try to feed the pederi. let me remind you, today we are in one of the most inaccessible places in the world, on shantar, why do people come here, that's why, we all came here for a dream, to swim with whales, we succeeded, we succeeded and how, and today, when we were returning from angachan island, yeah, we saw. who the whale jumped out of the water,

we saw it right with your eyes, three times, really, they say that this is such a rarity, that we were very lucky, just and you, you were there too, you saw everything, and what did you think at that moment, i shackets can jump, it turns out, by the way, he didn't know this, he didn't know, they say, this is the only place in the world where you can swim sapah with china. namely greenland sapah, and i thought somehow from a boat from afar, isn't this what awaits me too, of course, you'll go sape you sit for 6 hours, don't move, wait, oh madonna, i'm ready to wait as long as you want, but not more than 3 days, because i'm only here for 3 days, so let's not sit still, but go to sea, wait, whales, whales, that's

how i'll scream when i see whales, and for this we're leaving nikolay bay, to try our luck in wrangel bay, this trip is nice, and it's made so beautiful by the views that lie on our way. friends, we're there, wrangel bay, appreciate what it is. picturesque, it's more closed, as if it hugs you, and by the way, due to this the water here is calmer and warmer, which is convenient, in principle you can swim, ride boards, sups, i also really like the beach here, sandy, also convenient, plus to this - a well -equipped base, which has all the amenities, but you know, all these bonuses do not stand next to the most important bonus: it is here that we have the greatest chance

of seeing whales. hey, whales, where are you? well, if the sea mountain does not go to federico, federico himself will go to the sea mountain. well, how do you like the image? cool, huh? and even cooler, the fact that wetsuits and subboards are given out for free in all the bases, everything is included in the tour price, beauty! well , friends, i know that i have been subboarding in many places, but here in this bay the peculiarity is that the whales are very curious, when they see a canter, they somehow get a little scared, but when they see boards, such boards, they are curious, they can even come closer, which... actually i hope, then you get such gorgeous photos,

where you are standing and there is a giant whale under you, it is something unreal and this is something i want to try it on myself, so in principle the point seems good, we'll lie down and wait. well, my friends, i tried, waited, rode, waited, rode, it even got hot, i tried, but i still didn't see any whales, although there was hope , especially after the girls at the base told me about a whale that jumped out of the water three times, so they don't come here for... 3 days, but for at least 8 days, to be sure, well

, okay, anyway, the very fact that i know they are here somewhere nearby is still cool, it didn't work out this time, but it won't be the last once again, i remind you that this is one of the most inaccessible places in the world, it costs a lot to visit here, after all , people come here not only for whales, but also for beautiful views, yes, the nature here is wonderful, and the fishing is even better, radik, so what? what, show me how to catch flounder, because i have loved flounder in italian since childhood, but how they catch them, i don’t know, fishing is very simple and laconic in our okhotsk sea, we take bait, lard, lard, so, it means, we have a lot of weight here, yes, this is our sinker that will go down

to the bottom, and we reach the bottom about 7-10 m, yeah, we tap on the bottom, thereby attracting the fish. the fish gets excited by all this and also goes for the smell, and starts to bite , i let go, we reach the bottom, you will feel when it reaches we return it back, when we have reached everything, we have reached it, we hold it, everything, someone, i just felt that someone bit something, i hope i managed to catch it, really from the first time, but from the very first time, from the second, from the third, by the way, too, oh, akoli, this series is generally dishonest fishing, right away

let go, caught it right away, well how so, well, yes, and you agreed, there is probably a person with scuba gear there. what is it? it is flounder, it needs to be cooked. let's entrust this matter to a professional, local chef ivan. he makes flounder in a special way, fries it in semolina and serves it with red caviar in sour cream. so, you see, what an interesting way to cook flounder, what beauty. i like this golden color. i'm sure you will like the taste of flounder too. beauty, tenderness, like... basically it doesn't have semolina tastes, that is, you feel the flounder of a pronounced taste, so it does not affect completely, but at the same time with an additional interesting crunch, now i absolutely have to try this caviar, because i see it in sour cream for the first time, well, in principle

, caviar has its own typical salty taste, sour cream somehow dilutes it, so everything is somehow harmonious, but it surprises me that for so many years in russia i have never seen a combination of these two very russian products, well, caviar sour cream are icons in russia, why did no one guess them connect, i don't know, but it's in vain, because it's really going well, it's just a pity the whale never went in. well, the whales stay in their element, and i'm going to mine, and my element is food, and an italian restaurant where they cook an italian dish, well, that's generally kazamia, my home, so igor, kazamia, welcome to my home, igor

will teach us how to cook petuccini with pesto sauce and stracciatella, for the pasta we'll need semula flour , and wheat flour. the grade is higher and eggs, by the way, forgive me, i have to explain to my friends, what is simula, just white flour usually, and this is semulo, coarse wheat durdokh syrtovy, eco avar, yes, it is coarse, like sand, this is very important, because our paste will be yellow in the end, not white, now you know this too, so we can start cooking, the first thing we will do is prepare the yolks, let's do it! we will make it for one serving, then for one serving we will need five yolks, then we mix two types of flour, dessert for 50, we will mix it a little like this, we will make it like a volcano, instead of lava we put yolks in it and

mix, knead the dough well, then wrap it in cling film and send it to rest for an hour in... the refrigerator, rested, roll it out, come on, i'm ready, look at these italian biceps, come on, calm down, we'll need a pasta machine for this, you 'll have to work with a rolling pin at home, we need to roll out the dough to a thickness of one and a half cm, then sprinkle the dough with flour, roll it into a roll like this, come on - ecco qua eh , cut it out, well, the width should be about 5-6 mm, that's good, as if they are already ready

to be tried, but first they need to be boiled in boiling salted water for 3 minutes, and i'm all set, and what kind of sauce are we going to make, pesto sauce, classic , basil pesto, yes, in a blender bowl we send pre-washed basil leaves, grated parmesan, garlic, pine nuts, or almonds, salt, pepper, add olive oil and beat in a blender until smooth, everything is ready, pesto pan, then paste there and mix, a little more water, so that create a creamy consistency, come on, come on, add salt, pepper, pour in cream, put the pasta on plates , sprinkle with parmesan, friends, don't be scared if you suddenly don't have parmigiana at home, exactly

parmigiana, well, you can use any hard cheese, after all, the longer the aging, the better, and here, by the way, we have strachtello, and strachta, strachtello, strachtello we also produce at our cheese factory, and this is our other thing, yes, we've learned how too. yes, then dive into these smells, and now bon

appetit, bon appetit, you understand, you need to free your hands to use them to express this pelicita, happiness, mom to me, this is very good, now i'll show you something, look, read, on top, what is written, and roma, roma, bottom, khabarovsk, imagine, my native rome is 11,500 km from khabarovsk, and yet, today with you i felt for a minute, like at home, my grandmother would tell you, igor brovissimov, grace, friends, by the way, my grandmother would tell you: look, publicita, a little advertising,

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have known, yes, that here we would see so much new, so much interesting. but what we definitely haven't seen yet on this trip is a new cool recipe, and we are now at this moment let's fix it together with my amik, with my friend ivan, ciao ivan, ivan has been enjoying his job as a chef for 8 years now, and his customers, by the way, too, we'll be making caramelized eggplants today, that's what we call them - asian style, wasabi shrimp, that's interesting, let's get started, we need to cut. eggplant, do you know eggplant in italian, what do you say? no, tell me, melanzana, by the way, eggplant in russian is he, and malanzana is she, we cut her or him into cubes, now we put the eggplants in water for a while, she will remove extra bitterness and will add crunch. we generally cook navok in our restaurant, in a frying pan, it is a high temperature, a chinese wok, but

since - we can do everything. you can also use soybean oil for this preparation. it is sold in any store, here we added a little more sesame oil and added oyster sauce to enhance the taste, you know, the taste of asia, yes we add literally three spoons of our sauce here, this sauce is also sold in stores, now our sauce is absorbed, and our deep-frying is already almost ready for us to start frying our eggplants, but first add starch, we use starch to give crunch, in this case we have corn starch, and you can also

use potato starch if you don't have corn starch, but i'm more of a supporter of corn starch, because the crunch will be even brighter the eggplants will ring, yes, yes, i love such sounds, mix the eggplants in starch and send them to the saucepan. you know, it's like a big theater, a lot of people, a large audience, everyone applauds, ready eggplants, put them on a plate, beautiful, we have our sauce, and we'll also cut some cherry tomatoes, come on, i'll help, oh , gorgeous shine, i really like it. we season it with our sauce, yeah, sweet chili with sesame, the next dish on our festive table is wasabi shrimp, oh wasabi, our wasabi shrimp, they'll be so

interesting, because the sauce will consist of mayonnaise, yeah, condensed milk, what a twist, the main ingredient will still be mayonnaise, we break a couple of eggs into a bowl, beat it so that the yolk and white get married, roll the shrimp in starch and put it in a bowl with eggs, and dip it, yes, right here, we do a little bit of these movements so that it doesn't stick, and if you throw it in right away, it will immediately sink to the bottom and can stick there, the shrimp are already, look how beautiful, oh, beautiful, pink inside, golden outside. yes, so i turn it off, now we will prepare our sauce, for it we will need mayonnaise, then i suggest adding mayonnaise, mahei with lemon juice, it prepared according to a unique recipe with

the addition of natural lemon juice containing vitamin c. this mayonnaise will perfectly complement the taste of a fish or seafood dish. we have mayonnaise, what else do we need? we need wasabi. it, this is what surprises me, condensed milk, how so, well, somehow it turned out that way, that is, it gives us creamy, milky tastes and also sweetness, yes, that is, diluting the liquidity of wasabi, condensed milk in sauce, this was definitely unexpected, we have shrimp, and i suggest rolling it in our sauce so that ... the sauce is evenly on each there's some shrimp left, well, let's serve it now.