Prepared by the head chef of Comfort Food Studio, Julian Karewicz, who is a devoted cooking enthusiast. For many years he was a head of Solec 44 bar and a head grill master for Weber Grills. At present, he runs “barkuchnia” blog on kukbuk.com.pl being fascinated by local products and genuine cuisine, where taste and smell reign. The co-author of the cookbook titled “Recipes and Tales” (Przepisy i opowieści).
- Chard pickled in Mrągowska natural buttermilk
- Sander fillets
- Clarified Łaciate butter
- Salt and pepper
Pickled chard:
- Chard, peeled and sliced lengthways
- 1 big clove of garlic
- Mrągowska natural buttermilk
- Fill a sterilized jar with the chard almost to its full.
- Cut the garlic in half and put it into the jar with the peel.
- Pour in Mrągowska natural buttermilk, cover but do not tight the lid. Leave to rest in a dark and cool place (but not into the fridge).
- The chard will be ready within a week but it is the best after three weeks.
Once the chard is pickled, you can use it to prepare the fish in the pickled chard.
Preparation:
- Fry the sander fillets in clarified Łaciate butter until golden and then bake it in the oven preheated to 160ºC for about 10 minutes.
- Using the same oil, sauté the pickled chard and then pour in a bit of Mrągowska buttermilk used previously for pickling.
- Serve the sander on the chard.
