Nature! This is it! Health, exercise and good food! The Baltic Sea is not just salt water, so the plate will be both sweet and salty, just the way I like it. I will meet on my way a person who is fully devoted to nature and cares about its state, which I always respect very much. I will also feed wonderful guests who will teach me a technique that is extremely useful in emergency situations. In addition, I will meet an animal that arouses respect just by its appearance alone. Join me!

Recipe for episode 6.

Zander with crayfish, red pine mushrooms and buckwheat groats with bison grass and smoked salt.

Recipe for 1 serving:

Ingredients

• Canola oil for frying
• 15g butter
• 3-4 red pine mushrooms
• 2-3 crayfish (cooked)
• A few leaves of bison grass
• 120 ml white wine
• 180g roasted buckwheat groats, cooked
• A pinch of smoked salt
• 2g chopped dill
• 160g zander fillet
• 15g butter
• 1/2 lemon for squeezing

Recipe

Pour a little oil into the frying pan and add butter (15g) and mushrooms. Fry for about 2 minutes and add the crayfish. Pour in the wine and add the bison grass. Cook for just a moment and add buckwheat groats, dill and smoked salt grated in a mortar. Stir carefully so that everything heats up and turn off the gas. Put it into a bowl.

Salt the fish from the meat side. Pour a little oil into a dry frying pan and when it heats up, fry the zander from the skin side, pressing gently at first. Fry for about 3 minutes. When the skin is browned, turn the fish over. Add butter and lemon juice. Fry for about a minute and put it into a bowl with buckwheat groats, crayfish and mushrooms.