Serge Markovich: biography, personal life, recipes

Serge Markovich - a famous restaurateur, chef, author of several cookbooks. He regularly appears on television, conducts master classes, organizes banquets, leads the group in "VKontakte".

Biography

In the city of Kragujevac in Serbia on July 10, 1970, the future culinary expert Serge Markovich was born. His biography is not very remarkable. His real name, received in Serbia, is Serjan. He worked as a chef in restaurants of different countries. The name Serdzhan for foreigners is quite difficult to pronounce, so the surrounding people began to call him Serge. In every country where he worked, Markovich learned to prepare dishes of national cuisines. The name of Serge Markovich is known in Spain, Italy, Bulgaria, Greece, Canada, Montenegro and, of course, in Russia.

Working in Canada, Serzhan was awarded a significant there the "Golden ladle" award.

In 2005 Markovich moved to Moscow and opened his own restaurant here. Since Serge is very fond of fish and seafood, the establishment was named "Wild Sea". In 2011 the restaurant was closed. Now restaurateur can often be seen on television than in a restaurant. He leads culinary broadcasts on the channels "Kitchen TV", "Homestead", "Hunting and Fishing". Many people know his show "The Burden of Lunch" and "The Kitchen with Serge Markovich".

On account of the chef also three cookbooks.

Restaurant "Wild Sea"

Serjan loves fish. He prepares it constantly. When visitors came to the restaurant, Serge taught them to cook fish right in the hall on the stove. He prepared several recipes together with visitors, and here he sat them down at a table in the hall, served meals that they had just prepared together. Eaten such freshly prepared meals, of course, with great pleasure and appetite.

Markovic is a professional in the preparation of Mediterranean cuisine. He likes vegetables, healthy food, simple recipes. Working in a restaurant, the chef simultaneously gave lessons in Italian cuisine. Classes were held in his own restaurant.

Personal life

About his personal life Serge says little and reluctantly. The broad masses do not even know if he has children. It is well known that the restaurateur and cook was married to a woman named Natalia. Together they opened the restaurant "Wild Sea", together they cooked there. Natalia is a writer. Now they broke up.

Secret of success

Many TV viewers who regularly follow Serzhan's culinary shows are bribed not so much by the recipes that the chef shares, how much his natural charm, unusual accent. It is interesting to watch how Serge Markovich prepares his specialties in nature. Mangal boss can use, like no other - knows all the subtleties and secrets.

One of Serge's goals in the work is to make Serbian cuisine popular, in particular, to teach others to cook and instill a love for fish dishes. At numerous master classes, which the chef spends in his spare time, most often he prefers fish dishes.

Recipes

So what's so special about dishes prepared by Serge Markovich? Recipes for it are simple and accessible to most of the inhabitants of Russia.

Prepare for these recipes does not require special skills or a lot of free time. Anyone who wishes can certainly cook at least some of his signature recipes.

Ear

To prepare the right ear, first you need to boil the broth from the spices and roots in your house. For this purpose, onions, carrots, parsley root, black pepper peas and others will do.

When the roots boil, the broth is filtered, about 2 or 3 pounds of salted, salted salted fish are put in it. Best for the ears are pike, ruff, perch. Add the 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 before dinner itself, you can pour in a pan of 0.5 glasses of champagne, add 3 slices of lemon and season with parsley.

Salad "Spanish" with beans

To prepare such a salad according to the recipe of Serge Markovich, the following ingredients are needed:

• Bacon - 200 g.
• Hamon - 200 g.
• Olives without pits - 2-3 pcs.
• Capers - 1 tbsp. L.
• Garlic - 7 or 8 teeth.
• Green beans - 0,5 kg.
• Onion - 1 pc.
• Ripe tomatoes - 2 pieces.
• Olive oil - 100 ml.
• Wine vinegar - 60 ml.
• Salt, black pepper.

We now turn to the preparation of the Spanish salad:

1. We cut the bacon into a bowl, add it in a bowl and add the jamon slices into it.
2. In the frying pan, heat olive oil and fry in it bacon with a jamon.
3. Finely cut the onions, put them in a salad bowl. Add olives, sliced tomatoes, capers and crushed garlic.
4. Beans and a couple of spoonfuls of water are added to the frying pan and we pass along with bacon for about 10 minutes.
5. Fried, braised products are added to the salad bowl. Stir, salt and pepper the salad.
6. The salad is ready, and it can be served to the table.

Black grouse, toasted with hazelnuts in clay

This elegant recipe Serge Markovich derived from the people's cuisine, which he loves so much and who has been fascinated for many years. Let it not be accessible to most residents of large cities, but if you manage to get a black grouse, then cook it on this recipe, and you will not be disappointed. The recipe is ideal for hunters. Cooking this dish is recommended in the forest, in nature.

Preparation:

1. Cut the hazel nuts and cook them in a bowler hat. Water to drain.
2. Now gutted, plucked and washed carcass of black grouse must be salted from the inside and outside.
3. Inside the bird lay the cooked nuts and sew up the abdomen with threads.
4. Wrap the black grouse on all sides with wild currant leaves or maple leaves, cover with unrefined clay and roast on the coals of the fire.
5. The readiness of the dish is determined as follows: as soon as the clay dries, it begins to crack and fall off parts of the bird - the grouse is ready.

Results

Serge Markovich is a wonderful chef, restaurateur, widely known in Russia and abroad. Recipes of his dishes are simple and original.

Serge is a great cook in the field, on the grill, and his culinary advice is really useful and always relevant. Serge Markovich is a master in his business, therefore his dishes are always liked by those for whom they are prepared, and the master classes of the chef enjoy the same success.