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Potato casserole with chicken fillet
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Trout Ceviche
Cucumbers with citric acid for the winter
Pike perch with smoked milk
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Step-by-Step Cooking Instructions
Step 1
Wash spinach and pat dry. Squeeze juice from lemons. Fry the spinach for 10-15 seconds in a preheated pan with the addition of lemon juice.
Step 2
Boil potatoes until tender. Mash until puree. Add flour, egg, cuttlefish ink. Knead soft dough, use a fork to make patterned gnocchi (small, 5-7 g each). Boil in boiling salted water for 1-2 minutes.
Step 3
Peel pike perch from scales and bones, salt, pepper and steam for 10-15 minutes. We smoke ordinary milk on fire for 1 hour, salt, pepper, and then whisk in a blender with starch diluted in cold water.
Step 4
Place the gnocchi on a plate, pike perch and spinach on top, pour over the sauce.
Ingredients
160 g spinach
280 g potatoes
200 ml milk
640 g zander fillet
40 ml vegetable oil
40 g butter
2 lemons
salt, pepper to taste
cuttlefish ink
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