Ingredients:

120 grams (4 oz.) kangaroo fillet
30 ml. (1 fl oz.) mountain pepper sauce
1 cup English spinach
1/4 granny smith apple
1/2 fresh fig
6 springs of coriander
20 grams (1½ tablespoons) goats cheese
1/4 cup macadamia nuts, roasted and crushed
5 ml. macadamia nut oil

Procedure:

Ensure that the kangaroo fillet is free of any fat or sinew, then marinate in 15 ml. of Mountain Pepper Sauce. Make sure that the kangaroo is lightly covered. It’s best to marinate 24 hours ahead of time, but if you’re in a rush, 45 minutes should be fine. Cooking the kangaroo literally takes a few minutes, so prepare the salad first. Cut the figs and apples into slices and place in mixing bowl. Add the coriander, spinach and chunks of goats cheese. For the dressing, in a small bowl, whisk the remaining Mountain Pepper Sauce and macadamia nut oil together and set aside. Now for the kangaroo. Season with a little salt, then on a hot frying pan, sear the fillets until medium rare – usually 3-4 minutes on each side. Allow to rest for a few minutes and then thinly slice the fillet across the grain, for maximum tenderness. Add the dressing to the salad, as well as the sliced kangaroo. Toss well and serve on a large plate or bowl. Garnish with toasted, crushed macadamia nuts.

Fish dishes are the classics of Russian cuisine and this was recognized by strictest gourmets of past centuries. Fish roll is notable for its mouth watering, delectable taste.

Ingredients:

600 grams fish fillet.
2 each white bread slices.
1 each onion.
2 tablespoons butter.
1 each egg.
salt.
ground pepper.
oil.
parsley green.

Procedure:

Grind fish fillet with onion and soaked in milk bread in a mincer. Stir in a whipped egg, salt and pepper. Knead the mixture and shape a log. Put the log on a baking sheet sprinkled with breadcrumbs and bake in a preheated oven on average heat, pouring over sour cream regularly.