Oh my... the weigh of these experiences is getting heavier and heavier, but you can never have too many of them! Another day, another city. For a moment I will feel like a city ruler, letting people into the castle through a drawbridge. It is a road full of challenges and broken barriers, because, as they say in Polish: "fear has big eyes". I will soar high in search of inspiration for Baltic fish, as well as travel back in time to the region's culinary roots. I, myself, will cook in non-obvious conditions. I will also overcome my fear of a certain dish shrouded in legend, a dish strongly associated with smell. And as if all this wasn't enough, I will learn how high a small fish can rise on a pedestal. Adventure ho!
Recipe for 4-5 servings
Thoroughly mix the marinade ingredients. Rub it over the sea trout and leave for at least 1.5 hours. Wrap the potatoes in foil and put them in the fire for about 1.5 hours.
Place the sea trout skin-side down on a board and nail it down. The board is put into the ground vertically by the fire. The temperature of the sea trout should be 60-70°C, to check this just stick out your hand near the fish. If we can hold it for a while, it's ok. If it immediately burns, remove the board from the fire. Roast the trout for about 15-20 minutes.
Put a pot with water and a little salt on the fire. When it begins to boil put the beans in and cook for about 10 minutes. After this time strain the beans. Remove the potatoes from the fire. Unwrap from foil and put into a pot. Add butter (10g), cumin, kefir and 1/2 dill. Mash the potatoes at the end, salting them for taste.
Melt the butter in a frying pan and fry the beans until they are a "golden" hue. Put out the fire and add the remaining dill and a pinch of salt.
Layer the mashed potatoes, then a portion of the sea trout, and then the beans and dill on top.