Serge Markovich is a famous restaurateur, chef, author of several cookbooks. He regularly appears on television, holds master classes, organizes banquets, leads a group on VKontakte.
Biography
In the city of Kragujevac in Serbia, on July 10, 1970, the future culinary specialist Serge Markovic was born. His biography is not too remarkable. His real name, received in Serbia, is Serjan. He worked as a chef in restaurants in different countries. The name Serjan for foreigners is quite difficult to pronounce, so the people around him began to call him Serge. In every country where he worked, Markovich learned to cook dishes of national cuisines. The name of Serge Markovich is known in Spain, Italy, Bulgaria, Greece, Canada, Montenegro and, of course, in Russia.
While working in Canada, Serjan was awarded the significant Golden Soup ladle award.
In 2005, Markovich moved to Moscow and opened his own restaurant here. Since Serge is very fond of fish and seafood, the institution was called the "Wild Sea". In 2011, the restaurant was closed. Now a restaurateur can often be seen on television than in a restaurant. He conducts culinary programs on the channels "Kitchen TV", "Manor", "Hunting and Fishing". Many are known for his show "The Burden of Lunch" and "Kitchen with Serge Markovich."
The chef also has three cookbooks.
Restaurant "Wild Sea"
Serjan loves fish. He cooks her constantly. When visitors came to the restaurant, Serge taught them to cook fish directly in the hall on the stove. He prepared several recipes together with visitors, and here he seated them at a table in the hall, served dishes that they had just prepared together. Such freshly prepared dishes were eaten, of course, with great pleasure and appetite.
Markovic is a professional in cooking Mediterranean cuisine. He likes vegetables, healthy food, simple recipes. While working in the restaurant, the chef at the same time gave Italian cuisine lessons. Classes were held in his own restaurant.
Personal life
Serge speaks little and reluctantly of his personal life. The general public does not even know if he has children. It is authentically known that the restaurateur and culinary specialist was married to a woman named Natalya. Together they opened the Wild Sea restaurant, cooked there together. Natalia is a writer. Now they parted.
Secret of success
Many viewers who regularly watch Serjan’s culinary shows are bribed not so much by the recipes that the cook shares as his natural charm, unusual accent. It is interesting to watch how Serge Markovich cooks his specialties in nature. The chef knows how to use the barbecue, like no one else - he knows all the subtleties and secrets.
One of Serge’s goals in his work is to make Serbian cuisine popular, in particular, to teach others how to cook and instill a love of fish dishes. At the numerous master classes that the chef conducts in his free time, most often he prefers fish dishes.
Recipes
So what is so special about the dishes prepared by Serge Markovich? Its recipes are simple and accessible to most of the inhabitants of Russia.
Cooking with these recipes does not require special skills or a lot of free time. Anyone can certainly cook on their own at least some of his signature recipes.
Ear
To prepare the correct ear, first you need to cook the broth from the spices and roots available in your home. For this purpose, onions, carrots, parsley root, black peppercorns and others are suitable.
When the roots are boiling, the broth is filtered, about 2 or 3 pounds of peeled, cut into large pieces, salted fish are put in it. Best for fish soup are pikes, ruffs, perches. Add finely chopped roots to the pan and cook the fish in the broth until it is ready.
To give the dish a special “restaurant” taste just before lunch, you can pour 0.5 cups of champagne into the pan, add 3 slices of lemon and season with parsley.
Spanish Salad with Beans
The following ingredients are needed to make such a salad according to Serge Markovich’s recipe:
- Bacon - 200 g.
- Jamon - 200 g.
- Pitted olives - 2-3 pcs.
- Caper - 1 tbsp. l
- Garlic - 7 or 8 cloves.
- Green beans - 0.5 kg.
- Onions - 1 pc.
- Ripe tomatoes - 2 pieces.
- Olive oil - 100 ml.
- Wine vinegar - 60 ml.
- Salt, black pepper.
We turn to the preparation of Spanish salad:
- We cut the bacon into a cube, put it in a bowl and add the jamon into it into slices.
- In a pan, heat the olive oil and fry the bacon with jamon in it.
- Finely chop the onion, put in a salad bowl. Add olives, chopped tomatoes, capers and crushed garlic.
- Beans and a couple of tablespoons of water are added to the pan and sautéed together with bacon for about 10 more minutes.
- Add the fried, stewed products to the salad bowl. Mix, salt and pepper the salad.
- The salad is ready and you can serve it to the table.
Grouse fried with clay hazelnuts in clay
Serge Markovich gleaned this exquisite recipe from the national cuisine, which he loves so much and which he has been fond of for many years. It may not be available to most residents of large cities, but if you manage to get black grouse, then cook it according to this recipe, and you will not be disappointed. The recipe is perfect for hunters. It is recommended to cook this dish in the forest, in nature.
Cooking:
- Peel and boil hazelnuts in a pot. Drain the water.
- Now gutted, plucked and washed grouse carcass must be salted inside and out.
- Put cooked nuts inside the bird and sew the abdomen with thread.
- Wrap the grouse on all sides with wild currant leaves or maple leaves, cover with non-liquid clay and put on the coals of a fire to fry.
- The readiness of the dish is defined as follows: as soon as the clay dries, it begins to crack and fall off in parts from the bird - the black grouse is ready.
