Jellied fish

2 trout to 250 g;
0,5 kg of carrots and onions;
1 medium beam dill, parsley and celery with root vegetables;
1 lemon;
bag of gelatin;
salt, pepper, bay leaves - to taste.

Clean the fish on the scales, disembowel and remove the bones. Cut the fillets portioned slices and boil in salted water 1.5 liters of washed and peeled root vegetables over low heat for 20 minutes. Strain the hot broth and add the gelatin. Pour mixture laid on a platter, decorated with lemon slices and green fillets. Refrigerate for 2-3 hours at a temperature of 5 C.

Lamb

300 g fillet of lamb with ribs;
4 tbsp. l. oil.
For garnish:
2 medium potatoes;
1 / 2 zucchini.

For the sauce:
50 g of honey;
a pinch of herb mixture;
1,5 st. l. butter;
400 grams of red wine;
salt and pepper - to taste.

For the marinade:
1 clove finely chopped garlic
1 tbsp. l. oil;
a pinch of spice to the lamb;
125 g unsweetened yogurt;
salt and pepper - to taste.

Wash, dry off with a napkin lamb. Marinate for 12 hours in a mixture of spices, garlic, spices and yogurt. Then fry 30 seconds on a hot skillet with vegetable oil and place on 12-15 minutes heated to 200 C oven. Prepare the sauce. Melt in a pan on low heat honey. When it hardens (karamelizuetsya), add evaporated to half the volume of wine and spices. Boil the mixture is half enter the butter, salt and pepper. Pour the meat sauce. Serve with a garnish of chopped "barrels" boiled potatoes and zucchini.

Salmon with walnuts

200 g salmon;
100 g of fresh spinach;
1,2 cucumber;
1 tbsp. l. oil;
1 tbsp. l. butter;
30 g of a mixture of finely chopped cashew nuts, peanuts and sesame seeds;
greens for decoration.
For garnish:
2 medium potatoes;
50 g Smoked salmon;
10 g butter;
sprig finely chopped dill.

Make a longitudinal incision in the fillet, place in a "pocket" pre-fried in vegetable oil with chopped spinach and cucumber. Sprinkle with a mixture of nuts and seeds, then fry for 30 seconds with one hand on a hot skillet with equal parts of vegetable oil and butter. Put in a preheated 220 C oven and bake for 10-15 minutes. Serve with a garnish of boiled potatoes with butter and finely chopped smoked salmon. Garnish with greens.

Salad in pineapple

Over a half of pineapple, orange, grapefruit;
May tiger shrimp;
50 g shelled mussels;
1 sanzhak (scallop);
1 tbsp. l. oil.

For the sauce:
3 tbsp. l. mayonnaise;
100 g frozen raspberries;
salt and pepper - to taste.

Peel, rinse with water shrimp. Sprinkle with seafood, brush with vegetable oil and fry for 3 minutes on a hot skillet. Prepare the sauce. Beat the raspberries in a blender until a homogeneous mass, strain through sieve and mix it with mayonnaise. Peel fruit, cut into their tips. In pineapple, remove core and cut into small cubes. Combine vegetables and dress with sauce mixture. Put in a basket of pineapple, garnish with seafood.

Crab salad

1 / 2 avocado;
100 g shrimp cocktail;
100 g of canned crab;
50 g of canned cod liver;
1 fresh tomato;
1 cucumber;
300 g cashew nuts;
3 tbsp. l. mayonnaise;
2 sprigs of greenery for decoration.

Oshparte tomatoes, remove the skin and remove seeds. Peel the cucumber and avocado from the peel. Cut vegetables in small cubes, crab meat, cod liver and shrimp. Arrange on a plate layers cucumbers, shrimp, season with mayonnaise. Then, continue to spread layers of tomatoes, nuts and liver. Once again, prime it with mayonnaise. Decorate the edge of a hill semirings purified from skin and bones and avocado green.