City of Khanty-Mansiysk stands on junction of two great Siberian rivers Ob and Irtysh. Two nations were united in its name. Khanty and Mansi have been owners of this place since olden times. Their major trade was fishing, therefore they were experts in fish dishes. Stewed, roast, baked, jellied and boiled, fish was a vital part of both daily and holiday courses. Fish dishes cooked following Siberian traditions in Khanty-Mansiysk restaurant Poseidon acquires special inimitable taste. Program presenter Natalia Krylova got evidence in it.   Recipe «The Tsar’s fish soup from sterlet» Recipe «Sterlet and burbot salad»   Recipe «Champagne-boiled sterlet with crab strudel»   The Tsar’s fish soup from sterlet recipe serves 2 persons; preparation time ~ 60 minutes Ingredients: 1 l. water, siberian white salmon, muksun, 150 g. sterlet, 1 potato, ½ a carrot, 1/3 a white onion, 20 ml. vodka, salt, black ground pepper, pimento, bay leaves, dill. Directions: Cut the potato into large cubes. Chop the carrot and onion into smaller pieces. Boil the broth from the Siberian white salmon and muksun (or from any other river fish) and then strain. Without turning off the stove, add the potato and carrot. After 15 minutes have passed, add the onion. Salt and pepper the broth to taste and toss in some pimento and a couple of bay leaves. Once all of the vegetables are cooked, put the large cubes of sterlet into the soup and let it boil for a little over a minute. Finally, pour in the vodka, letting it boil for a bit before turning off the stove. If desired, serve the soup in clay dishware with finely chopped dill sprinkled on top. Sterlet and burbot salad recipe serves 1 person; preparation time ~ 50 minutes Ingredients: 50 g. chicken fillet, 1 potato, 1 carrot, 1 egg, 60 g. sterlet, white onion, 40 g. burbot liver, soy sauce, garlic butter (vegetable oil with crushed garlic), fresh dill. Ingredients for the marinade: 1 l. water, 1 head garlic, 1 lemon, 50 ml. dry white wine, fresh parsley. Ingredients for the Caesar dressing: 4 tbsp. capers, 3 cloves garlic, 1 tbsp. Dijon mustard, 1 egg yolk, vegetable oil, olive oil, worcester sauce, salt, sugar. Directions: Cover the chicken fillet with the soy sauce and garlic butter, letting it marinade for 10-15 minutes. Then place in the cooker for 10-12 minutes at 180 degrees Celsius. Boil the potato, carrot and egg. Then cut the boiled egg in half. To make the sterlet marinade, cut the head of garlic in half and put it in the frying pan without peeling it. Squeeze in a quarter of the lemon and pour in the dry white wine and fresh parsley. Bring the marinade to a boil. Clean the sterlet by putting it into a pot of boiling water for a couple of seconds, then cutting it into large pieces and stirring it into the marinade, where it will sit for a minute. To make the Caesar dressing, finely chop the capers, garlic and half of the boiled egg. Then add the Dijon mustard and raw egg yolk. In turn, pour in the vegetable and olive oil, stirring carefully. Toss in a pinch of salt and sugar, as well as a few drops of Worcester sauce, finally drizzling lemon juice on top. Cut the potato, carrot, the other half of the boiled egg and the burbot liver into small cubes. Add the chopped dill and onion and drizzle with the Caesar dressing. Mix. Cut the chicken fillet into small slices. Place a ring mold on the serving plate. Spoon the salad into it, pressing it down a little bit before carefully removing the mold. Arrange the chicken slices like petals around the edge of the salad. Put the sterlet on top of the dish. If desired, garnish the salad with sprigs of dill, salmon caviar and Caesar dressing. Champagne-boiled sterlet with crab strudel recipe serves 1 person; preparation time ~ 12 hours; cooking time ~ 2 hours Ingredients: 1 whole fresh sterlet Main components used in preparing the fish: champagne sauce, cream sauce, marinade, vegetable julienne. Main components of the strudel: puff pastry, prawn butter, marinade, filling. Directions:THE STRUDEL:Ingredients for the puff pastry: 2 cups flour, 300 ml. water, 150 g. butter, 1 egg yolk, salt. Mix the egg yolk and the flour together, tossing in a pinch of salt. Gradually add the water. Knead and roll out the dough. Cut the rolled dough into 2 equal pieces. Brush the top of one of them with butter, and then place the second piece of rolled out dough on top. Pinch the edges together and roll. Repeat this process 10 times. When finished, wrap and put in the freezer for 12 hours.Ingredients for the prawn butter: 7 tiger prawns, 2 tbsp. vegetable oil, 40 g. butter, water. Put the vegetable oil and butter into a saucepan. Peel the tiger prawns, putting only their shells into the pan (their meat will not be used) and fry for one minute. Then pour in a little water, boil until it evaporates and turn off the burner and drain. Ingredients for the crab marinade: 1 l. water, ½ a head of garlic, ¼ of a lemon, 100 ml. dry white wine, 1 tbsp. sea salt, fresh parsley. Without peeling it, cut the head of garlic in half and put half of it in a saucepan with the cold water. Squeeze in the lemon and add in the dry white wine, sea salt and parsley. Bring to a boil. Ingredients for the strudel filling: 150 g. white bread, 100 ml. cream, 1-2 king crab legs. Soak the crumb of the bread in the cream for 10 minutes. Let the king crab legs marinade for about 5 minutes, and then remove the meat of the crab (about 30 g. are needed for each strudel). Squeeze the soaked bread a little to get rid of some of the cream, and then mix it together with the crab meat. Cut the puff pastry, which should already have been made, into 2 equal pieces. Roll out one of them and brush it with the prawn butter. Scoop the filling into the centre of the dough and roll it up so that it is still relatively thick. Brush the remaining edges with the prawn butter and pinch closed. Bake the strudel in the cooker for 5-7 minutes at 180 degrees Celsius, periodically basting it with cream. THE STERLET: Ingredients for the champagne sauce: ¼ of a white onion, vegetable oil, 50 ml. champagne (Brut or semi-dry), cream sauce (see recipe below), worcester sauce. Chop and lightly fry the onion in vegetable oil. Then add the champagne, letting it boil off. Put in the cream sauce along with a couple of drops of Worcester sauce. Mix and strain. Ingredients for the cream sauce (to be used in the making of the champagne sauce): 50 g. white onion, 70 g. celery, 20 ml. dry white wine, 1 tbsp. flour, 200 ml. cream, 100 ml. water, 40 g. butter, 2 tbsp. vegetable oil, salt. Finely chop the onion and celery and lightly fry it in a mixture of the butter and vegetable oil. When they’re almost done frying, pour in the white wine and let it burn off. Gradually add the flour while still stirring the mixture the whole time. Then pour in the cream and water, leaving everything to boil on low for about 30 minutes. Salt, put in the blender and drain. Ingredients for the sterlet marinade: 1 l. water, ½ of a head of garlic, ¼ of a lemon, 20 g. butter, Fresh parsley, 100 ml. champagne (Brut or semi-dry). Without peeling it, cut the head of garlic in half and put in a saucepan of cold water. Squeeze in the lemon and add in the butter, parsley and champagne. Bring to a boil. Ingredients for the vegetable julienne: 30 g. carrot, 30 g. courgette, Lemon oil (olive mixed with lemon juice 3 parts to 1). Put the finely chopped carrots and courgette into boiling water. Boil for a minute. Strain and add the lemon oil. THE FINAL STEP:Put the whole fresh sterlet into boiling water for a few seconds. Scale. Do not remove the head or tail. Put the fish in the marinade and let it sit for 5 minutes. Set the fish on a plate with the vegetable julienne. Serve the fish with the strudel, which should be cut at an angle and drizzled with the champagne sauce.