Serge Markovich is a well-known 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 very remarkable. His real name, received in Serbia, is Serjan. He worked as a chef in restaurants around the world. The name Serjan for foreigners is quite difficult to pronounce, so the people around him began to call him Serge. In each country where he worked, Markovich learned how 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 Ladle award there.
In 2005, Markovich moved to Moscow and opened his own restaurant here. Since Serge is very fond of fish and seafood, the institution was named "Wild Sea". In 2011 the restaurant was closed. Now the restaurateur can be seen more often on television than in a restaurant. Hehosts culinary programs on the channels "Kitchen TV", "Usadba", "Hunting and Fishing". Many people know his shows "The Burden of Lunch" and "Kitchen with Serge Markovich".
Chef also has three cookbooks to his credit.
Restaurant "Wild Sea"
Serjan loves fish. He cooks it all the time. When visitors came to the restaurant, Serge taught them how to cook fish right in the hall on the stove. He cooked several recipes together with visitors and immediately seated them at a table in the hall, served the dishes that they had just cooked together. Such freshly prepared dishes were eaten, of course, with great pleasure and appetite.
Markovic is a professional in Mediterranean cuisine. Likes vegetables, he althy food, simple recipes. While working in a restaurant, the chef simultaneously gave lessons in Italian cuisine. Classes were held in his own restaurant.
Private life
Serge speaks little and reluctantly about his personal life. The broad masses do not even know if he has children. It is authentically known that the restaurateur and culinary specialist was married to a woman named Natalia. Together they opened the restaurant "Wild Sea", together they cooked there. Natalia is a writer. Now they are separated.
The secret of success
Many viewers who regularly follow Serjan's culinary shows are captivated not so much by the recipes that the chef shares, but by his natural charm and unusual accent. It is interesting to watch how Serge Markovic cooks his signature dishes onnature. The chef knows how to use the brazier 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 for fish dishes. At numerous master classes that the chef conducts in his spare time, most often he prefers fish dishes.
Recipes
So what's so special about Serge Markovic's dishes? Its recipes are simple and accessible to most of the inhabitants of Russia.
Cooking these recipes does not require special skills or a lot of free time. Anyone can certainly cook at least some of his signature recipes on their own.
Ear
To cook the right fish soup, you first need to cook the broth from the spices and roots you have at home. Onions, carrots, parsley root, black peppercorns and others are suitable for this purpose.
When the roots have boiled, the broth is strained, about 2 or 3 pounds of peeled, cut into large pieces, s alted fish are put into it. Pikes, ruffs, perches are best suited for fish soup. 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 dinner, you can pour 0.5 cups of champagne into the pan, add 3 lemon slices and season with parsley.
Spanish bean salad
To prepare thissalad recipe Serge Markovic requires the following ingredients:
- Bacon - 200g
- Jamon - 200g
- Pitted olives - 2-3 pieces
- Capers - 1 tbsp. l.
- Garlic - 7 or 8 cloves.
- Green beans - 0.5 kg.
- Onion - 1 pc.
- Ripe tomatoes - 2 pieces.
- Olive oil - 100 ml.
- Wine vinegar - 60 ml.
- S alt, black pepper.
Going to the preparation of the Spanish salad:
- Cut the bacon into cubes, put in a bowl and add the jamon slices to it.
- Heat olive oil in a frying pan and fry bacon with jamon in it.
- Finely chop the onion, put in a salad bowl. Add olives, chopped tomatoes, capers and crushed garlic.
- Add the beans and a couple of tablespoons of water to the pan and sauté together with the bacon for about 10 more minutes.
- Add fried, stewed foods to a salad bowl. Stir, s alt and pepper the salad.
- The salad is ready and ready to serve.
Black grouse roasted with hazelnuts in clay
This exquisite recipe Serge Markovich drew from the folk cuisine, which he loves so much and has been fond of for many years. Although it is not available to most residents of large cities, but if you manage to get a 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 hazelnuts and boil in a pot. Drain the water.
- Now the gutted, plucked and washed grouse carcass must be s alted inside and out.
- Put boiled nuts inside the bird and sew up the belly with threads.
- Wrap the black grouse on all sides with wild currant leaves or maple leaves, coat with non-liquid clay and put on the coals of the fire to roast.
- The readiness of the dish is determined as follows: as soon as the clay dries, it starts to crack and fall off in parts from the bird - the black grouse is ready.
Results
Serge Markovich is a wonderful chef, restaurateur, widely known in Russia and abroad. His recipes are simple and original.
Serge is an excellent cook in field conditions, on the grill, and his culinary advice is really useful and always relevant. Serge Markovic is a master in his field, so his dishes are always liked by those for whom they are prepared, and the chef's master classes are always a success.
