Episode 1. "The Gdansk Turbot"

It may be embarrassing to admit, but the coastline of the Polish Baltic Sea is the one culinary place on the map of our country that I have visited the least. The first episode: the start of the journey, a lot of unknowns, as it happens at the beginning, but at the same time a clean slate to fill out. Gdańsk - first and foremost, the city with wonderful architecture and the smell of the sea felt during the walk along the canals. A lot of monuments and history, which are inspiring inspiring for cooking. It is here that I will find an item that will accompany me on the rest of my journey. I will meet people with whom I will talk about the passion for food and how to share the culture of a region by cultivating the culinary heritage. I will also learn that "Kashubian herring" is not the one with tomatoes. And once again I will find out that literature and cooking have a lot in common. I invite you on this shared adventure. 

Recipe for Episode 1 - Turbot a la Gdansk

Fried turbot from the Baltic Sea with crayfish necks and lemon verbena. Served with potatoes and cream, and salmon caviar.

Ingredients for 3 servings

  • 6 turbot fillets,
  • 200g crayfish necks,
  • 6-7 lemon verbena leaves,
  • 600g potatoes (peeled and diced about 1cm in size),
  • 250ml cream 30%-36%,
  • a pinch of ground cumin,
  • a pinch of nutmeg,
  • canola oil for frying,
  • 20g buttel (one tablespoon),
  • 80g salmon caviar


Pour a little oil into a hot pan and fry the potatoes until they are golden brown. Pour the cream and reduce the flame. When the sauce thickens and the potatoes are tender, add the cumin and a bit of ground nutmeg. Add salt at the end.

Pour a little oil into another pan and once it is hot, fry the turbot. After 2 minutes turn the turbot over, add butter, crayfish necks and lemon verbena. After a minute turn off the gas and add salt.

Place potatoes and Turbot on a plate, add a small spoonful of caviar and a few leaves of verbena for decoration.  


We use cookies to improve the operation of the website. We assume that you do not mind. If you do mind, please leave our site.