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Recipe
Shrimps in baskets
Ingredients: 200g of peeled shrimps Agama “Svezhest’ Arktiki”, 4 lemons, 50g of butter, 1 table spoon of white wine vinegar, 1 egg yolk, 2 table spoons of lemon juice.
Cooking instructions: Cut lemons in half and take away the core – the skin will become baskets. Mix vinegar with one table spoon of water and boil it. Than add egg yolk and one more table spoon of water and shake while heating on in water bath. When the sauce becomes thick add butter. Defrost shrimps and mix them together with the sauce. Pour lemon juice over and place mixture in baskets. Serve with olives. 
Salad «Province»
Ingredients: 25g of butter, 2 table spoons of vegetable oil, 250g of tiger prawns “Bay of Plenty”, juice from 1 lemon, 2 cloves of garlic, 2 table spoons of parsley, 3 tomatoes.
Cooking instructions: mince parsley and garlic. Peel tomatoes and cut them. Heat up butter and vegetable oil in deep frying pan, roast garlic for 2 minutes. Place prawns and tomatoes in salad bowl, add garlic, mix. Sprinkle it with lemon juice. Serve with minced parsley.
Pike perch with tomatoes
Ingredients: 500g of Pike perch “Bay of Plenty”, 5 tomatoes, 1 cup of milk, 2 onions, 1 table spoon of flour, 2-3 table spoons of vegetable oil, juice from half of lemon, salt.
Cooking instructions: Cut tomatoes in circles. Pike perch fillet cut in medium size pieces, salt it and sprinkle with lemon juice. Mince onions, mix them with milk, and add salt, flour and vegetable oil.
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