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friends around me told me that i wouldn’t go far with this, but i left and came to khavarovsk, yes, these are emotions from the city of khabarovsk, madonna, the foam started, and from the 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, and beauty with whales and bears, i would like

them to eat me, today, they will eat , i'm with you today, everything will be fine, let's see, ah, finally, from moscow to khabarovsk 8:00 flight, that from the airport to the hotel where i decided to stay, no more than half an hour, not just to stay, but to spend these days in comfort, this is one of the oldest hotels of the city, it is located in the center, and you can get here from the airport either independently or using the transfer service provided by the hotel. hello, hello, your room is ready, you can go to the dark wall to the left, have a good

rest, thank you very much, well, hello, a comfortable 35 km, and on these square meters i will sleep, on these, admire the views from the window, and these 8 km will help me get myself in order. these are such nice square meters here. by the way, i found some more tasty square meters. and now i will show them to you. they are on the ground floor of the hotel, because here is one of the best restaurants in the far east. we are lucky to have visited you, because the restaurant is celebrating its twelfth birthday, which means there will be delicious treats.

hello, what kind of treats are these, is this meat crab, crab meat, yum-yum-yum, not only crab meat, there’s a sea of ​​crab meat, it tastes good, thanks for that, i must say to the local chef and his team, by the way, what’s his name? and i’m dima, dima, federico, it’s very nice, i walk here, walk, i’m in awe of all this beauty, even deliciousness, so this is a fish corner, right? have you tried anything yet? no , definitely not from this corner, so what advice i suggest you try is kamchatka crab in salad leaves, we have this taco, with mango sauce and cucumber, that is, like taka, but without blinds, and how so just with your hands.

it’s dangerous here, i need to leave quickly, otherwise soon, oh, let’s help you dial some more , i want to invite you to try our russian appetizer, this is aladii on kefir - with kizhu caviar, and under it a pillow of whipped butter with perexin zest, cool , oh, airy, until this moment i didn’t even imagine that it was possible. it’s delicious to combine alada with caviar, siderik, i know for sure that you ’ve never tried it, this one in a shell, and this one in a shell with onions, our local specialty, not found anywhere else

try it, this is auha perch, or chinese perch, oh, oh, melts like butter, very juicy fish, we had one dish, with chanterelles, crushed potatoes and pickled red currants, if you want, i can teach you how to cook, i’m stupid from such an offer refuse, and no matter what kind of perch you have on the table, the recipe is universal for any fish, but today we have an exclusive one. federica, the uniqueness of our perch is that it is found only here in khabarovsk, in the amur river basin, just recently it was included in 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 until recently was in the red book, but here we have a unique opportunity to try something, such an opportunity, let’s cook our fish with chanterelles and crushed potatoes and

pickled red currants, the fish should be cut into steaks and marinated, so have you ever marinated fish in milk, what's in milk? look, we need milk in order to eliminate the excessive smell of fish, pour the milk into a deep bowl, add salt, allspice, and a couple of sheets of labrushka, and now fish, wow, how long is the marinade, just nothing, 4 hours, so on, what are the steps, then we bake the potatoes, in a bed of salt, yes, yes, fill a deep baking tray coarse salt and put it on it... potatoes, you need to dip them directly - dip them in salt, or just put them on top, you can press them down a little like this and put them in the fire, that is , in the oven, how long, how many degrees? 40 minutes 180°. if you have a burner in the house,

you can give the finished potatoes a smoky smell, mm, yes, yes, yes, yes, yes, now we peel the potatoes, listen, we peeled the potatoes directly with our hands, just like that, we burned our fingers, iron hands, something i suggest you take and use a knife, madonna, what a beautiful color, golden, you need to blot the marinated fish with a napkin, by the way, check, wait, the smell has disappeared, and it has become elastic, look, but it has become really light. fry the fish in a frying pan in clarified butter, decanter clarified butter, like wine, what is 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, you’re a little lost, on the other side of russia, here everything is so fatty, but you understand, because it’s sometimes cold here, our fish will be hot now , oh, look, look, look, like this, you see, it’s moving, still alive, so that it’s uh , we get a good color scheme, we’ll just press it on top, with a press, so it turns out that what we’re doing now is frying it or sealing it , we'll seal it now while the fish is cooking, let's get 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 first , due to the burner, the smell of smoke, we will have a very aromatic puree, and you and i will also plop this one in there , you know, a vigorous spoonful

of butter, like in a resotta, like this , that’s enough, put the saucepan on the fire and add chicken broth. and chopped dill, oh, how aromatic you smell, mix vigorously, don’t forget about salt, ama - this is probably the most complex, but the best puree of my life. next we fry chanterelles with garlic and thyme. the aroma is crazy, just crazy, however, i don’t understand how you can associate this with fish , but in fact, every ingredient here is in harmony, potatoes with mushrooms, and fish with mushrooms, then you know what i suggest you convince me of this, so, let’s take all the ingredients and prepare the plate.

and try it, our dish looks incredibly aesthetically pleasing, portion, tools here , please, colleague, bon appetit, what a nice crust the fish has here, and you also added berries, so these are red currants, we marinated them in season to prepare a dish from it in winter. marinated in what they marinated in syrup with the addition of apple cider vinegar, here we have currants instead of lemon, you know, when fish is poured with lemon so that the sourness appears, you have a particularly khabarovsk interpretation about a dish with fish, yes, for example, there are chanterelles, puree and berries, i see forest and game in my head. that's it, and here 's fish, yes, i also want to treat you to one popular dish from our restaurant amur, it's

roses with our far eastern fern and tuna sauce, can you imagine, but ferns you definitely can’t find it in italy, so it’s very interesting, let’s try, it’s very reminiscent, but here again with yours, it turns out, with your interpretation of khabarovsk, for example, the fern here is refreshing, it adds some kind of even a powerful sea note, this will be a resotta with the fern oh then it will be straight respect, dean, thank you very much, it was interesting, and most importantly the taste. but before we say goodbye, let's remind my friends that now there is a little advertising, just a little bit

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a family affair and we win great prizes. details on this. rf. we overcome any distance, we need a bridge they show here and there, but that’s right, we’re in khabarovsk. tell me, would you like it if someone stepped on your back? no, khiktsir

likes it because it is mountainous, it is located only 20 km from khabarovsk, more. in the tsir reserve, by the way, he is not the only one here , the entire reserve is strewn with mountains, and on weekends there are also tourists who want to take a walk in the fresh air and recharge with the energy of nature. next to the reserve there is a polis, although not a metropolis, but a minipolis. the population is slow, but secured. each resident has their own roof over their head, because they are for snails, and not ordinary ones, but muller’s food snails. tatyana evgeniy is the first and only people in khabarovsk who decided to grow them. chow friends, bondorno. good afternoon. good afternoon. chow. what's the weather like here? today it is capricious, but this is the most ideal time for the snail. so, can i meet them too? yes, come on in and we’ll tell you.

so what kind of snail houses are these? what is this? these are snail houses, indeed, they are also dining table for a snail, our snail reproduces, hatches eggs, that is, from 80 to 120 cocoons, and like fish caviar, yes, yes, yes, okay, yes, in the west in western countries they call it an aphrodite pearl, what? name, i want to see these pearls, caviar, the snail plants it right in the ground, wow, this cannot 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 in general, i’m shocked, these snails are also famous for their... cosmetic properties, they secrete mucin, this is a snail mucus, which has regenerating properties, which is used in cosmetology, in creams, in masks , that is, it is extracted under normal conditions by tickling, this mucin is useful, it’s a pity that people don’t do it that way, it could have saved a lot of money, i tickled a girl for cream no need to spend money, oh, here we go, madonna is foaming. this is the most useful, the most useful, well then, what if it’s forever young, forever young, beautiful, besides, these snails will make you not only beautiful, but well-fed. well, tatyana, then why?

start to cook very tasty snails and make it so that even i, who is not a fan, will love them even more, we cook the snail in two different sauces, yeah, i suggest starting with a spicy sauce, based on soy, yes, okay , we have a snail... already boiled, if i'm not mistaken, then they cook for a very long time, like 4 hours, so that they become soft, this video is a little different, it cooks very quickly, 20 minutes from the moment of boiling, the snail is ready for consumption, everything, wow, let's start preparing the sauce, pour soy sauce into a deep frying pan, then a little balsamic sauce, olive oil and spices and cook over medium heat, now send the snails, approximately how long should they cook in this sauce?

well, the sauce should boil a little, then turn off the heat and give the snails 10-15 minutes so that they are soaked, while we prepare the second sauce, creamy garlic with herbs, for this we put the melted butter in a blender, beat the cilantro in there, then pour into the pan, add sugar, salt and... when the oil warms up well, snails. at the very end we add the garlic, here it starts to boil, turn it off, yes, the snail is ready , such a smelly smell, let’s get these snails out already, by the way, how do we get them in such plows, with plows, come on, i ’ll try the creamy ones first then.

very tasty, the snails themselves do not have a bright, degenerate taste, so with one sauce, with another sauce, with stretin, he still prepares them well with sauces, they are much tastier, more interesting, let’s throw down the skewer, give me a pen, thank you big, we are now going to the resort, you may ask, is there really a resort in... there is, only it is not really for us, but for the whales, it is not located in the city itself, on the shantars, this is an archipelago of islands in the sea of ​​​​okhotsk, from july to september there are hundreds of gray and bowhead whales and hundreds of people who want to see them, so let's fly. just 5 hours by helicopter and we are in one of the most inaccessible places. yes, you

will now say how it’s only 5 hours, wow, well look, if not by helicopter, in other ways it would take much longer, for example, this one will fly from khabarovsk to nikolaevsk on the amur, from there 3 hours by... car along a dirt road to cape pirovsky then by boat to one of the bays, so allow a day for the road, you won’t be mistaken, in in general, how to get there, choose for yourself, this is what to do here, they decided for us , hello, i got there, and i saw you somewhere, somewhere, yes, well, i also saw you somewhere, bang, bang, bakht, the real thing, bakht, ah, translated into turkic languages. fortunately. wow, and we have it from italian, felicita. fenicita. you are felicita, and i am federigo. let's be friends. thanks to bakht, the campsite on

the bay has everything you need to have a great time. so, well, svederika, here we have a big house in which... oh, this is a big house. this is the largest house, this is the most comfortable conditions in the southern hot sea region. logs washed ashore, we collected them and built a house. it has two rooms, one for boys, the other for girls, this is a hostel on the shore of the sea of ​​okhotsk, and here it turns out to be economy class or considered luxury in these parts, it's called a thousand stars, a thousand stars, yes, you open the tent, a thousand stars, then further on, well, here we have the most necessary place, and the houses are in the finnish style, and here we have showers, and there are, i i thought this was completely crazy. well, and probably the most important thing is our restaurant, a restaurant, i like it here more and more, this is where you will actually live, 1000 stars, two

steps from the sea. federica, well, it turns out we ’re going to the river now to fish, you ’re fishing with a machine gun cannon, why is this for security, we are going to bear areas , there are a lot of bears there, the most important and very first thing is to follow the safety rules, never run ahead of me, because i have a weapon, i can shoot. well, not at you, at the bear, oh, thank you, i reassured you, we are going to their territory, they are the masters there, our most important task is to see these places, to see the fish that live there, maybe we won’t go, i didn’t see the fish, although wait, so many and so close, i’m sure i haven’t seen, maton, how many fish there are here, and why are they standing like that?

as if you can catch them with your hands, here you can... catch a fish with your hands, so, so , now, now, quick, no, l'ho presa, l'ho presa, l'ho presa, no, i approach carefully and slowly, now look, here it is a fish, now i lower... slowly i lower my hands and take it, but both, of course, the local fish already knows bakhta, so it allows itself to be caught, oh, it feels as if you will catch it, but even quickly slide , finally, uh, handsome, what, well, rather scary you

are, of course, but how difficult it was, okay, come on, come on, breathe, catch your breath, i, friend, won’t stop you touch, 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 for anything because of me, my hands , of course, are not very good at fishing, well, he’s holding a fork and a spoon, great, let’s see, what... will they feed romantics from the mainland, in this beautiful natural surroundings, but do they really need some gourmet dishes from haute cuisine, no, of course, home cooking, what we want is a salad so colorful, colorful, onion, tomatoes, peas and fish, or something, but here everything is fishy, ​​very

good salad. what summer, and what do we have in the pan? oh, dietary, light, but very appetizing ukha, allora, ukha, at the end of the world, how do you like it, and what a color, bright orange, at first i think salmon, but then i remembered, pink salmon soup, you can eat a lot and no calories you won't get punished for this, do you know what it is? i’ll show you, this is beauty, well, you would say now no , well, it’s a cutlet or it’s a tevteli, i don’t know, it’s a landorgi, because if it was a cutlet, they would be made of minced meat, but here the fish is roughly chopped with a knife, that’s why landorki are a kind of pancakes, you can feel pieces of fish and potatoes, eggs,

breading, everything. delicious, but my conscience is already starting to worry. so, i met this fish, but you know, i'm looking forward to meeting someone more, but this is right after the advertisements. a real treasure, aromatic arabica beans, exquisite multifaceted flavors, enjoy the tastes of ambassador coffee, luxuriously. what is the pin code here? so it looks like you don't remember the correct answer. if a simple question turns into a quiz, may help on appet. naapept helps improve brain function, restore memory and concentrate. it's a good idea to get your head working. an amazing great destiny awaits you. i'm ready to play and it's a great honor for me. preparing for exams can be exciting, it's now or never.

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lottery. we know you do good deeds and without us, with the 12 good deeds lottery you can do even more. buy a ticket at post offices on enloto.ru. as part of the project, a year of goodness, 10 rubles from each ticket. go to good deeds, and you can choose who to help. national lottery, let's do good together. the more provencal from i love to cook you add, the brighter, brighter, and brighter the taste becomes, la, la, brighter taste, brighter the mood, with the brand i love to cook. i'm in a dungeon, and i'm a fish, just like we're in an elevator, and we 're waiting for you, not a second without each other, that's it communication, like reliable mobile internet belaina for continuous communication with loved ones on your side magnet celebrates birthday don’t forget to give yourself gifts gift birthday in magnet erase win discounts millions of rubles in the app every week why to shirak

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everything, just call, he will come, try to feed you, i remind you, today we are in one of the most inaccessible places in the world on shantars, why do they come here, that’s why, we all came here for a dream, to swim with whales, and it was possible, it was possible, just like that, and today, when we were returning from angachan island, uh-huh, we saw a whale jumping out of the water, we saw it right before your eyes, three times. do they really say that this is such a rarity, that we were just very lucky, and you, you were there too, you saw everything, yes, and what did you think at that moment, that whales can jump, it turns out, by the way, he didn’t know

i didn’t know this, they say this is the only place in the world where you can swim on a glanders with whales, namely the green whale, yes, but i thought somehow from a boat from afar, nasa' of course, you come on the sap, you sit for 6:00, you don’t move, we wait, oh madonna, yes, i’m ready to wait as long as you like, but no more than 3 days. because i’m here for only 3 days, so let’s not sit still, but go to the sea, wait, whales, whales, that’s how i’ll scream when i see whales, and for this we set off from nikolai bay to try our luck in the bay wrangel, this trip is pleasant and the views that lie on our way make it so beautiful. friends, we

are there, wrangel bay, check out how picturesque it is, it is more closed, as if it hugs you, by the way, due to this the water here is calmer and warmer , which is convenient, in principle you can swim, ride on boards , paddle boards, i also really like the beach here, sandy, also convenient, plus, a well- equipped base in which ... all the amenities, but you know, all these bonuses are not at all next to the most important bonus, this is where we have the greatest chance of seeing whales, oh, whales, where are you, well, if the sea mountain does not go... federic , federico himself will go to the sea mountain. well, how do you like the image?

cool, yeah? what’s even cooler is that wetsuits and subdoskis in all bases are issued free of charge, everything is included in the tour price, beauty. well, friends, i know that i have ridden sup boards in many places, but there is something special about this book: the whales are very curious and when they see boats, they somehow get a little scared, but when they see boards, these are the boards, they are curious, they can even get closer, which i actually hope, then you get such gorgeous photographs where you are standing and there is a giant whale under you, this is something unreal and this is something i want to experience on itself, so in principle the point seems good.

let’s lie down and wait, well, my friends, i tried, i waited, i rolled, i waited, i rolled, it even got hot, i tried , but i still didn’t see the whales, and although there was hope, especially after the stories of the girls at the base about the whale, who jumped out of the water three times, so they come here not for 3 days, but for at least 8 days, just to be sure, well, okay , it doesn’t matter, the very fact that i know that they are here somewhere nearby, it doesn’t matter cool, it didn't work out this time, but it won't be the last time, i remind you once again that this is one of the most inaccessible places in the world, visiting here

is expensive, after all, people come here not only for whales, but also for beautiful views. by the way, on my trips i noticed that enjoying nature is especially pleasant if you do it with a cup of coffee. i choose coffee, ambassador. the company's experts create ideal blends of freshly roasted arabica beans so that... you can appreciate their luxurious taste , aroma, create moments of comfort, along with coffee, ambassador, yes, the nature here is wonderful, and the fishing is even better, radik, well well, show me how to catch flounder , because i’ve loved flounder since childhood, i salted it in italian, but i don’t know how they’ll catch them, fishing is very simple and laconic in our okhotsk.

we take bait, lard, lard, so that means we have a lot of weight here, yes, we have a sinker that will sink to the bottom, and we, reaching the bottom, about 7-10 m, yeah, tap on the bottom, attracting thus the fish, the fish gets excited by all this and also follows the smell, yes, it starts to bite, i let go, we reach the bottom, you will feel it. when it’s needed and we return it back, when we’ve reached it, we’ve reached it, we hold it, everything, everything, everything, someone, i just. i felt that someone had bitten something, i hope i managed to catch it, but was it really the first time, but from the very first time, from the second, from the third, by the way, also , oh, if this series is generally dishonest fishing,

i immediately let go, i caught it right away, how come? but yes, you agreed that there is probably a person with scuba gear there, well, what is it, this is gambala, it needs to be prepared, we will entrust this matter to a professional, local chef ivan, he makes flounder in a special way, frying it in semolina and serving it with red caviar in sour cream. so, you see, what an interesting way to prepare kambola, what a beauty, i like this golden one. color, i’m sure you’ll also like the taste of kambola, the beauty, tenderness of kambola crust semolina, in russian , basically semolina, it does not have a pronounced taste, so it does not affect the tastes, that is, you feel the flounder completely, but at the same time with an additional interesting crust, now

i absolutely must try this caviar, because this is the first time i’ve seen it in sour cream, so hmm, well, in principle, caviar has its own typical salty taste, sour cream somehow dilutes it, so everything is somehow harmonious, but i ’m surprised that for so many years in russia i ’ve never seen the combination these two very russian products, well, caviar and sour cream are icons in russia, i don’t know why no one thought of combining them, but it’s in vain, because it’s very good. it’s just a pity that the whale never came in, well, the whales remain in their element, and i go to mine, and my element is food, and an italian restaurant where they prepare a dish of italian cuisine, but this is generally cosamia

, my home, so igor, casamia, welcome to my home, igor will teach us how to cook fettuccine with pesto sauce, for pasta we will need semula flour, and wheat flour above grade and eggs, by the way, i'm sorry, i have to explain to my friends what semulo is, just white flour, usually, and this is semulo, durum sert wheat, coarsely ground, yes, it is large, like sand, this is very important, because our pasta is in at the end it will be yellow, and not white, now... you know this, which means you can start cooking, the first thing we’ll do is prepare the yolks, let’s make it for one serving, then we will need five yolks for one serving, then mix two types of flour, 50 to 50,

let's mix it a little like this, we'll make it look like a volcano, instead of lava we put the yolks into it and mix it, the dough... knead it, then wrap it in cling film and put it in the refrigerator to rest for an hour, rest, roll it out, come on, i'm ready , look what italian biceps are coming, come on, calm down, for this we need a pasta machine, you will have to work at home with a rolling pin, we need to roll out the dough to one and a half thickness, then sprinkle the dough with flour and roll it into such a roll, come on, ecco qua, eh, vai, cut it, well, the width should be approximately

5-6 mm, mom meow, as if they are already ready to be tried, well, first, they need to be boiled in boiling salted water for 3 minutes. i think everything is ready, what kind of sauce are we going to make? pesto sauce, classic, basil dough, yes, put into a blender bowl pre-washed basil leaves, grated parmesan, garlic, pine or almond nuts, salt, pepper, add olive oil and puree in a blender until smooth. everything is ready, put the dough in the pan, then add the pasta and mix, a little more water to create a creamy consistency, come on, come on. salt, pepper, pour cream , put the pasta into plates, sprinkle

with parmesan, friends, don’t be afraid if you don’t have parmeggiano at home, just parmeggiano, well, you can use any hard cheese, in in the end, the longer the aging, the better, and here, by the way, we have strachtello, and we also produce strachtatello, strachtello ... so igor, first eat with your eyes, yes, then

plunge into these smells, and now bon appetit, bon appetite, you understand, here you need to free your hands and use them in order to express this pilichita. happiness mom, this is very good, now i’ll show you something, look, read, what’s written on top, and roma, roma, bottom, khabarovsk, imagine, my native rome is located 11,500 km from khabarovsk, and yet, today with you i felt for a minute at home, my grandmother would have told you, igor?

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one of the most revered heavenly patrons, a saint... millions of people turn to him for help in prayer, to ask for protection for themselves and their loved ones . today, especially each of us needs patron saint. the imperial mint is proud to present a consecrated medal in honor of st. nicholas the wonderworker. order a medal of the patron saint nicholas the wonderworker. the medal is absolutely free for you, subject to payment of postage packaging of 299 rubles. call for. by phone or order on the website svyatochu.rf. the medal is plated with pure silver and made of the highest quality of coinage. call now. the call is free. show avatar - new season november 5, 2020 on ntv. denis klyaver against yuri khashimov. whose erudition

is limitless, whose mind will win. i have a version, but i’ll still give the right to yuri, probably another question, well, let ’s continue playing, yes, i’ll take it, let denis win back, razumov’s games, today at 14:20 on ntv, friends, a big chao to you from khabarovsk , who would have known, yes, that here we would see so many new things , so many interesting things, but what we definitely haven’t seen yet on this trip is a new... cool recipe, and now at this moment we will correct it together with my amiko , with mine friend ivan. ivan, ivan, for 8 years now he has been enjoying working with the chef, and his patrons, by the way, too, today we will prepare caramel eggplants, we call them, in the asian style, wasabi shrimp, this is interesting, let's get started , you need to cut the eggplant, do you

know eggplant in italian, how will it be, no. the language of melanzana and by the way, eggplant, in russian - this is he, melanzana is she , we cut her or him into cubes, now we put the eggplants in water for a while, it will remove excess bitterness and add crunch, we are generally in in our restaurant we cook in a wok, in a frying pan, it’s a high temperature, a chinese wok, but since we can cook everything at home on a regular saucepan or side at home, yes. oil and heat it up, you can also use soybean oil for this preparation, it’s also there, but it’s vegetable matter , it has a different aroma, we add sweet chili with sesame seeds to the eggplants, sweet chili, but it ’s sold in any store, we added a little more here sesame oil and added oral sauce to enhance the taste, you know, the taste of asia, yes we

add literally three spoons here. of our sauce, this sauce is also sold in stores, now our sauce is being absorbed, yes, ours is almost ready for deep frying so that we can start frying our eggplants, but first we will add starch, we use starch to give crunch, we have in this case, there is corn starch, and you can also use potato starch if there is no corn starch, but i am more committed to corn starch, because the crunch will still be brighter and the eggplants will ring, yes, yes, yes, i love such sounds , mix the eggplants in starch and put them in a saucepan, you know how, a big theater, a lot of people, a large audience, all the applause has gone , the eggplants are ready, put them on a plate, beauty, we have our sauce , and

we’ll cut a little more cherry tomatoes, come on! i'll help, oh, gorgeous glitter, i really like it, we season it with our sauce, uh, sweet chili with sesame seeds. the next dish on our festive table is wasabi shrimp, oh wasabi, our wasabi shrimp, they will be like this interesting, because the sauce will consist of mayonnaise , uh-huh, condensed milk, what a twist, the main ingredient will still be mayonnaise, break a couple of eggs into a bowl, beat it so that the yolk and white are married, shrimp, roll in starch put it in a bowl with eggs, and dip it, yes, right here, we make a little movements like this so that it doesn’t stick, and if

you throw it in right away, it will immediately fall to the bottom and can stick there, the shrimp are already, look how beautiful they are, oh, beautiful, they're pink inside, the outside is golden, yes, so i turn it off, now we're going to cook ours. sauce, for it we will need mayonnaise, then i suggest adding mahay mayonnaise with lemon juice , it is 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, there is mayonnaise, what else is needed ? we need wasabi, she, this is what i have... condensed milk, how so? well, somehow it happened, that is, it gives us creamy, milky tastes, and also sweets, yes, that is

thereby diluting the buckets, condensed milk in the sauce, this was definitely unexpected, we have a shrimp, and i suggest rolling it in our sauce so that the sauce remains evenly on each shrimp, well, let’s already... serve, let’s try something already, what have we prepared, let's start with caramelized eggplants, you said that we could have a salad like this. feel free to add to the holiday table, right? yes, it seems to me that if there is a big table, one big bowl of this salad alone, it will already be a holiday, it itself has a festive taste, here

you have sweets, spices, and sharpness, and crunch, and tenderness, that’s it, let’s move on to shrimp in wasabi sauce, we also added almond petals here, they combine unrealistically with the shrimp, they simply complement it, and i also see caviar here, yes, more caviar flying fish, i really like that due to condensed milk mayonnaise, which is already surprising, we tamed the daring character of wasabi, you know, like taming the stubborn wasabi, it seems to me that adriano chlentanov would appreciate such a dish, definitely, by the way, federico arnaldi appreciates it too , well done, thank you very much and wait for me again, i'll be back, definitely, before this trip i always thought what to see...