Roasted, fried, sous vide boiled, grilled and also consumed raw . Always tasty, very healthy, requiring only little spices. Fish is the basis of a healthy and balanced diet. In the region of Pomorskie fish is consumed in large quantities and we can be proud of our fish kingdom. Cod, salmon, herring, zander, surgeon, trout, perch, carp… Every gourmet finds something for himself.
Fish is a complicated topic for many. Not only because of the ceremony to prepare it in domestic conditions, but also because of the difficulties to deal with fish bones or characteristic taste. You should not worry at all! Fish is an extremely easy and graceful product in its treatment. The Pomorskie restaurateurs are successful in convincing us how tasteful the fish can be.
Although the name of Gdynia restaurant Tłusta Kaczka [Fatty Duck] may suggest mainly poultry dishes in the menu, the chef serves not only poultry delicacies, but also excellent fish. The master chef recommends the Baltic Sea salmon tartare served with rough mustard in the company of fennel salad and potato pancakes. Here the apricot muss and sour cream are added. Shortly before it is served the tartare is gently smoked in cherry wood and alder wood smoke. The aroma of smoking rises above the table, when you take the first pieces into your mouth.
The main dish includes also the Baltic salmon, this time – warm and boiled by sous vide method. It is served under nut ‘duvet’ on the Brussel sprout leaves in white wine sauce, including thyme and buckwheat groats z with white cheese.
Brovarnia restaurant in Gdańsk Hotel also relies on salmon. It is bought straight from the fishing boat operated by Gdansk fishermen from Górki Zachodnie and served in citrus Dutch sauce, with season salad made from fennel and young beetroot. And there is mustard puree on the plate, too.
Cod is another fish, beside salmon, which is admired by gourmets and appreciated by master chefs. Its white and tender flesh melts in your mouth; thereby children also like eating cod.
The master chef of restaurant from Przywidz offers cod roasted in the oven on potato slices in white wine sauce, real rural cream and crayfish. The whole dish is surrounded by blanched leek and roasted little tomatoes.
Now, an extraordinary connection of cod, classic buttermilk, potato and dill oil is proposed by Biały Królik Restaurant. The gourmets will be delighted with halibut in cider with marine mussels and Stachys affinis.
In turn, in Kozi Grod in Pomlewo you are tempted seeing a cod-trout roulade with fish chips in lemon-parsley sauce, served with glasswort salad including roasted pine nuts and red pepper. However, this is only an introduction. The main dish in this restaurant is perch fillet served with carrot-rutabaga puree, including blanched kale and crayfish sauce where you can smell domestic quince drink.
The cod fillet served on smoked potato with poultry liver, butter carrot and cranberry is proposed by the master chef from Gdansk restaurant named Gdański Bowke.
Having rest on Hel Peninsula you should definitely visit Biała restaurant in Bryza Hotel. Here the Baltic cod reigns, as well. Smelling with basil it is served with spinach, dried tomato, potato puree and season vegetables. Besides, gourmets appreciate halibut steak with the fennel bulb, carrot and crayfish or another halibut version with shells of snails in herb sauce.
Tender by nature in its taste the zander in bean-chickpea-pumpkin stew is another interesting proposal of Piwna 47 Wine & Food Restaurant.
The zander is also served in Stary Browar Kościerzyna restaurant. In this case, the fish takes a bath in cream sauce made from sour cucumbers. It is served with chickpea puree and cherry tomatoes fried in oil and roasted together with the fish. The whole dish is covered with green dust, namely, parsley crumble.
Szafarnia 10 restaurant tempts you with strong cream made from marine fish with white vegetables served with smoked cod, mussels, salmon caviar and parsley-garlic puree.
Admiration directed to the Baltic fish – this is the dish where the main role is taken by the Baltic bull-trout. The fish is served with buckwheat bulgur, roasted garlic foam and caramelized fennel stewed in apple juice.
In another Gdansk restaurant called Filharmonia you can taste sturgeon prepared by sous vide method, served with truffle potato, pumpkin puree, thyme sauce and sweet edible chestnuts.
Nordowi Mól restaurant from Puck counts on classic cuisine, namely, herring in sour cream with apple and onion served with boiled potatoes.
Angler, called marine devil, is regarded the ugliest and the most tasty fish. It reigns on the plate in the 1906 Gourmet restaurant in Ciekocinko Palace. The master chef offers the angler with fennel, orange and persimmon. As it is not so often seen in restaurants it is extremely worth tasting.
During the fish feast let us not forget about beverages. White wine which ideally balances the characteristic taste of the meals fits fish the best.