R.1. Mouse from zander

Mousse from zander on a lamb’s lettuce with herbal vinaigrette, balsamic dressing and bruschetta from wholemeal or onion bread and roasted pumpkin seeds

Michał Denesiuk

6 servings


Filet of zander 132 g

Cream 30% 36 g

Gelatine 5,2 g

Butter 36 g

Lemon – juice 20 g

Balsamic lemon dressing 20 g

Bread 100 g

Lamb’s lettuce 100 g

Olive oil 40 g

Salt to taste

White pepper to taste

Pumpkin seeds shelled 20 g



Season the fish with salt and pepper and sprinkle with lemon juice, cook steam. Soak the gelatin. Mix the fish with cream, butter and the gelatin –warmed up, melted with water in a microwave oven, season the mass with salt and pepper, put in silicone molds, cool to solidify. Slice the bread into slices of 0,5cm thick, cut out of each slice a round toast, lubricate with oil and roast in the oven for 4 minutes in 150°C. Take out the mousse on the bruschetta poured with vinaigrette sauce and placed lamb’s lettuce, and pour with balsamic dressing. Fry the pumpkin seeds on a dry frying pan. Sprinkle the mousse with fried seeds. It can be served on a plate as an appetizer.



Apple vinegar 2 spoons 30ml/g

Olive oil extra virgin 9 spoons 135ml/g

Table or honey mustard 1 teaspoon 10g

Garlic 1 clove 5g

Chives 15g

Parsley leaves 15g

Bunch of dill 15g

Natural buckwheat honey 1-2 teaspoons about 15g

Salt, pepper to taste

Chop the garlic, add  mustard, olive oil and vinegar, blend to obtain emulsion. Add chopped herbs, honey, spices, blend to obtain more or less uniform sauce. If the sauce is too sour or thick, add olive oil and honey to break taste and spices.


R.2. Herring in acorn flour

Herring in acorn flour with potatoes, apples and Brussels sprouts salad, pumpkin oil sauce on the base of French mustard and buckwheat honey, apple vinegar, thyme mayonnaise

Michał Denesiuk

 6 servings


3 pieces of herring

200 g of an acorn flour

6-8 potatoes

3 apples

200 g of Brussels sprouts

Pickled boletuses, bay boletes or honey funguses

1 yolk

1 teaspoon of lemon juice

Apple vinegar

300 g of a saffron milk cap oil

2 tablespoons of dried thyme

2-3 tablespoons of clarified butter to fry fish

Salt, pepper to taste

1 lime

1 teaspoon of black seed



Clean the herring, gut and fillet. Marinate the fillets in pepper and juice and lime skin. Fry the herring coated in acorn flour on clarified butter. Boil the potatoes, cool down, dice. Blanch Brussels sprouts, cut in half alongside. Peel the apple, dice, sprinkle with lemon or lime juice. Mix the salad ingredients with sauce. Prepare mayonnaise, add the thyme fried on a dry pan.

Red onion


Olve oil 4-5 tablespoons

Apple vinegar 2 tablespoons

Lemon juice 1 teaspoon

Buckwheat  honey 2-3 teaspoons


Clean the onion, cut into thin slices or half rings, put in vacuum bag. Mix the marinate ingredients to receive sweet and sour pickle. Pour the marinate over the pumpkin. Close the bag with marinated pumpkin three times to vacuum. Leave for 30 minutes. After this time open the bag, take out the onion from the pickle and serve.



French mustard 100 g

Buckwheat honey 3-4 teaspoons

Pumpkin oil 12 spoons

Apple vinegar 3 spoons


Mix the ingredients of the sauce, if it’s too thick or too sour, add oil or honey.

Serve the herring on the salad sprinkled with the sauce with marinated mushrooms, dots of mayonnaise sprinkled with black seeds and decorated with microherbs.



R.3. Barsch with black lentils and fried perch

Borsch on fish stock, black lentils and fried perch

Michał Denesiuk

6 servings

 Fish Stock


2 kg of fish head spines of gutted cheap fish

3 roots of parsley with leaves

3 celery stems with leaves

1 leek

1 onion

1 fennel

Couple of lemon slices




Bay leaf



Rinse the spines thoroughly, cut out red gills from the head. Cut vegetables into pieces. Put large pieces of fish, vegetables and spices into a large pot. Pour with cold water of about 4 cm above the ingredients. Add a few grains of pepper, allspice and bay leaf. Slowly heat up. When the stock is boiled, collect the scum which forms gray foam on top. Add salt, less than usually because the stock will evaporate. It is easier then to add salt to the soup than to struggle with an oversalt one. Cook open, on low heat, avoid strong boiling. After about 1,5 hour of cooking, turn off.



4 fillets of perch

3 pieces of leek

4 cloves of garlic

4 bay leaves

4 sprigs of thyme

2 beets

3 carrots

A piece of cabbage

A piece of ginger

Tomato concentrate

1 tablespoon of mustard

1 teaspoon of dried juniper seeds

1 teaspoon of cumin

Fish or vegetable stock

Home-made beetroot sourdough

50 g of dried black lentils

Apple vinegar

Salt, pepper

Clarified  butter 


Dice the leek and carrot. Chop the garlic. Bake the beets and cut into matches or only cut.

Marinate the perch.

Chop the cabbage. Rinse and soak the lentils.

Fry the vegetables on the butter, add the spices and pour with the stock . At the end of cooking add home-made beetroot sourdough and a little of vinegar.

Cook the lentils separately or together with other ingredients.

Fry the perch and serve with the soup.



R.4. Herring milts

Herring milts, fried in egg with tartar sauce, marinated pumpkin/turnip, pearl barley chips

Michał Denesiuk

6 servings



Herring milts 100g

Egg 1-2 pieces

Clarified butter 1 spoon

Salt, pepper to taste


Rinse the milts, fry on the clarified butter, add eggs, mix with the milts, season to taste.


Tartar sauce


Mayonnaise 150g

Marinated mushrooms 50g

Eggs 2 pieces

Gherkins 50g

Capers 30g

Mustard 30g

Salt, pepper, nutmeg to taste



Hard boil the eggs. Dice the mushrooms, gherkins, eggs in tiny bits. Mix the cut ingredients with mayonnaise and capers. Season to taste.

Marinated pumpkin


Butternut squash 100g

Olive oil 4-5 spoons

Apple vinegar 2 spoons

Lemon juice 1 teaspoon

Buckwheat honey 2-3 spoons



Peel the pumpkin, cut into strips with vegetable peeler, put into vacuum bag. Mix the ingredients of the marinate to receive sweet and sour liquid. Cover the pumpkin with the marinate. Close the bag with the marinated pumpkin three times for vacuum. Leave for 30 minutes. After this time open the bag, take out the pumpkin, serve.


Pearl barley chips


Pearl barley 50g

Meat stock, fish, vegetable or poultry stock 100ml


Cook the pearl barley to get it unstuck, add the stock and mix to smooth mass. Spread the mass on the baking tin on baking paper and shape uneven thin chips, dry in 160°C.


R.5. Kaszanka from white fish

Kaszanka (sausages) with white fish – carp, salad with the leaves of beet and arugula, apple, rennet cheese (koryciński), baked beetroot and sauce with pumpkin oil based on French mustard and buckwheat honey, apple vinegar

Michał Denesiuk

6 servings



Carp filet

Zander filet

Livers from codfish

2 apples

1 big onion

Dill bunch

Breadcrumbs or semolina

White Buckwheat

 Spelled porridge

Eggs (optionally)

Cream 30-36% (optionally)

Pork intestines

Coriander seed






Stock from the fish leftovers


Boil the buckwheat and spelled porridge. Clean the fish, cut and grind in the machine. Chop the onion and apples and fry on butter. Chop the dill and add to the fish mass. Add the rest of the ingredients and spices. Fill the intestine with the stuffing and form sausages. Cook the sausages with fish stock.

You can also smoke the sausages in, e.g. hay. Serve with salad.




Beet leaves 100 g

Arugula 100 g

Beetroot 1 piece

Russet apple 1 piece

Rennet cheese (koryciński) 200g




French mustard 100g

Buckwheat honey 3-4 teaspoons

Pumpkin oil 12 spoons

Apple vinegar 3 spoons



Bake the beetroot in the foil in temperature 150°-160°C for 1h. Cut the apple and cheese into 1x1cm dices. Mix the cut apple with the sauce. Wash the beet leaves and arugula and dry. Mix the ingredients of the sauce, if it’s too thick or sour, add oil or honey. Cut the baked beetroots into dices similar to apple dices and mix with the beet leaves and arugula. Serve the salad with sprinkled cheese and apple on a plate poured with sauce, place the sausages on the salad. Decorate the plate with micro beet leaves and wood sorrel.   


R.6. Slips from minced fish pulp with mushroom sauce

Roulades from minced fish pulp with mushroom sauce, not roasted buckwheat groats and salad from white and black radish

Michał Denesiuk

6 servings


Not roasted buckwheat groats 100 g


Fillets from zander or mixed fish (roach, perch, carp, bream, tench) 1 kg

Egg 1

Onion 100g

Oil 100g

Butter 60g

Bread crumbs 20g

Roll 50g

Milk 100ml

Salt, pepper, parsley leaves



Prepare minced fish pulp (glaze the onion, soak the roll in milk, squeeze, mince the fish, roll, add the egg, part of chopped parsley, mix the ingredients of the minced pulp). On the board sprinkled with bread crumbs form rectangles from the fish pulp of 1 cm thick.

Place on each one butter dipped in chopped parsley. Roll the roulades, dip in bread crumbs and fry brown.

Mushroom sauce


Dried mushrooms 20g

Mushroom decoction 400ml

Butter 50g

Flour 50g

Cream 18% 100g

Boletus, leccinum, bay boletes fresh 100g

Shallot 1

Clarified butter 1 spoon

Salt, sugar to taste


Soak the dried mushrooms. Cook decoction from the dried mushrooms, strain, cut the mushrooms into strips. Dice the shallot in tiny bits, wash the fresh mushrooms, clean, crush. Fry the onion with mushroom in clarified butter, add to the decoction. Prepare roux level 3 from the butter and flour. Add the decoction to the roux to melt it, boil. Add the cut mushrooms, season to taste, add the flour.


Salad with black radish


Black radish 1 piece

Carrot   1 piece

Cream 18% 2-3 spoons

Oil 1 spoon

Lime or lemon juice 1 teaspoon

Honey, salt, pepper to taste



Wash the vegetables and apple, peel, julienne or grate. Add cream mixed with oil and spices. Mix.



R.7. Smoked trout with goat cheese

Smoked trout with goat cheese, fire-roasted potatoes, sous vide courgette and with black seed/pumpkin oil powder/chili oil

Michał Denesiuk

6 servings


Smoked trout 6 fillets

Goat cheese 150g

Cream 18% 2-3 spoons

Black seed 1-2 teaspoons

Pumpkin Oil 5g

Maltodextrin 10g

Young potatoes small 9 pieces

Cumin ½ teaspoon

Dill 1 bunch

Lemon 1 piece

Courgette young small 1 piece

Butter 20g

Lovage twig

Olive oil 250ml

Chili pepper 2 pieces

Dill 1 bunch

Salt, sugar, pepper


Cut the trout, each fillet alongside and crosswise into 3 pieces. Mix the cheese with cream, black seed, season with salt and pepper. Mix the pumpkin oil with maltodextrin to receive powder. Wash the potatoes, don’t peel, cook with cumin, lemon juice and dill. After cooking, cool down, cut in half and fire-roast over burner. Wash the courgette , slice 4-5mm thick, put into a bag with butter, lovage, a pinch of salt and pepper, close in Vacuum. Cook sous vide in 80°C for 10 minutes. Cut the chili, put into the siphon to the whipped cream, mount two gas caps. Leave for  30 minutes, let off the gas, open the siphone, strain the oil.

Serve the trout on the syringed cheese with potatoes, courgette, sprinkle with the powder, pour with olive oil and decorate with the dill.

R.8. Soup from crayfish with wholemeal Russian pancakes and caviar

Soup from crayfish with wholemeal Russian pancakes and caviar

Michael Denesiuk

6 servings

Russian pancakes


150 g of rye flour

150 g of wheat flour

150 g of butter

0,5 l of milk

Frying oil



Melt the butter in milk, add salt, pepper. Add flour to the boiling milk, brew. Fry the Russian pancakes with the prepared dough.




Cooked crayfish1 kg

Onion 2-3 pieces

Butter100 g

White wine 250 ml

Wholemeal bread 1 loaf

Fish stock 2-3 l


Peel of the crayfish necks. Grind the rest of crayfish. Fry the diced onion on the butter to glaze. Add the ground crayfish until they stick to the pan. Add white wine, deglaze. Pour with fish stock. Season with salt and pepper. Strain through 3 sieves. Thicken with bread, mix with blender. Serve with crayfish necks, Russian pancakes, sour cream and caviar.


R.9. Sturgeon with ratatouille and sauce from kvass

Sturgeon baked in low temperature with ratatouille and sauce from kvass

Michał Denesiuk

6 servings



Sturgeon filets 3

Lime juice and skin


Honey 1 teaspoon

Olive oil 1 teaspoon

Chilli ½ piece

Season the fish, put in the fridge for 30-60 minutes to marinate. Fry for 30 seconds on each side. You can bake it without frying. Bake in 75°C for 30 minutes.



Garlic clove 1

Coriander 1 teaspoon

Shallot 1

French mustard 1 spoon

Butter 15g

Kvass - 100-200ml

Pepper grains 4


After frying the fish, put some oil on the frying pan, add diced onion and a clover of sliced garlic. Fry and glaze the onion, seasoning with whole grains of pepper, a spoon of French mustard and grains of coriander. Pour everything with kvass, simmer on low heat for a while, reduce. Add a spoon of butter to get emulsion sauce.            



Red onion 1-2  pieces

Carrots 1-2  pieces

Yellow, red pepper  1 piece of each

Aubergine 1  piece

Tomatoes pelati  1 can

Tomato  1  piece

Thyme, marjoram, rosemary, oregano  some twigs of each

A glass of white wine

Olive oil 50-100 ml

Salt, pepper to taste



Cut the onion in tiny slices, julienne or vichy the carrot, mirepoix the pepper, remove seeds from the courgette and aubergine and cut paysenne. Add salt to the aubergine and leave for 20 minutes, strain with water in order to get rid of the bitter taste. Heat the oil in the pan, put in the onion, when it’s glazed, deglaze with wine. Put in the carrot every 5-10 minutes, if the vegetables are half-soft, add the rest in the following order: pepper, courgette with aubergine, tomatoes. Add spices, simmer for 5 minutes.

Serve the sturgeon on ratatouille with sauce and sprouts, e.g. radish.

R.10. Trout in gooseberry sauce with parsley-potato puree with smoked bacon

Trout in gooseberry sauce with parsley-potato puree with smoked bacon

Michał Denesiuk

6 servings



4 trout fillets

3 onions

3 spoons of butter

5 dag of raisins

10 dag of gooseberry

250 ml of white wine

1 spoon of honey

Pinch of cinnamon

White pepper

Black pepper

Coriander leaves

Lime juice and skin

1 lemon

Olive oil



Dice the onion and glaze on the olive oil with butter. Sprinkle the fillets with lemon juice, season with salt and white pepper, place in a heat resistant dish, pour in wine, add raisins, gooseberry, onion, cinnamon, honey, black pepper. Sprinkle with lime juice and lime skin. Bake in 200°C for 20 minutes. Serve the fish on puree poured with the reduced sauce from simmering, sprinkled with coriander and with a piece of lime grilled on a frying pan.



Smoked bacon 100g

Butter 50g-100g

Parsley 0,5 kg peeled for puree

Potatoes 150g

Cream 30% 100-200ml

Salt to taste

Pepper to taste

Nutmeg to taste


Peel the parsley, cut in slices, add salt and pepper, sprinkle with lemon juice, bake at 150° C for 10 minutes or cook. Cook the potatoes of 1/3 quantity of parsley. Optionally, don’t  add potatoes. Add cream 30 % to the parsley and potatoes and mix all. Season with salt, pepper and nutmeg. Cut the bacon into strips, fry. Add to puree. 



R.1. Boletus with snail carcase with buckwheat

Boletus with snail carcase with buckwheat

Elżbieta Łapińska

6 servings

Boletus 10 hats

Clarified butter 2-3 spoons

Garlic 3-4 cloves

Parsley leaves 1 piece

Salt, pepper, provence herbs

Buckwheat groats 100g

Chicken stock


Directions :
10 pieces of boletus hats clean, blanch with hot water, strain, salt a little and fry on clarified butter. Gently take them out and put each into a glass with the diameter of the hats in order to make recesses and leave for 5 hours. During this time prepare carcase. Fry the snail on clarified butter  with garlic and parsley leaves. Add salt and pepper to taste. On the formed hat put two snail carcases. On the buckwheat, cooked according to the instructions given on the packet, placed on a dish, put the hats with snail carcase, pour with butter from the fried snails. Bake everything in 100°C for twenty minutes.

Processing snail carcase: cook the carcase three times for a short time, and for the fourth time cook for two hours in chicken stock with provence herbs.

R.2. Small Roach marinated

Small Roach marinated

Elżbieta Łapińska

6 servings


1 kg small roach

2 garlic cloves

2 onions

3 glasses of water

1 glass of vinegar 10%

Pepper in grains

Bay leaf


1 full tablespoon of sugar

Salt to taste

Flour and oil to fry


Clean the fish, rinse, add salt, coat with flour, fry to gold color and put into a salad-bowl.

After frying pour water on the pan, add vinegar and other spices, the onion cut in half-circles and garlic, and cook for 3 minutes. Serve on the next day.

R.3. Soup with pike meatballs

Soup with pike meatballs:

Elżbieta Łapińska

6 servings


1 kg pike filet without skin

1 soaked in water bread roll

3 carrots (250 dag)

1 parsley (12 dag)

1 small celery

3 onions (20 dag)

1 egg

1 garlic clove

Dill bunch

Salt, pepper


Directions :

From heads and fish tails, soup-greens and spices cook a stock on low fire for 1 hour. Grind pike meat together with bread roll and garlic clove. Into the fish mass add an egg, impressed bread roll, spices, part of the chopped dill, salt and pepper, and form uniform mass. Strain the stock, add diced soup-greens and onion, simmer for a moment. Form small meatballs from the fish mass, put into the boiling stock and cook 3-5 minutes. Season with salt, pepper, add dill.



R.4. Zander or other mixed fish meatballs with cream sauce

Zander or other mixed fish meatballs with cream sauce

Elżbieta Łapińska

6 servings



0,5l Cream 30%

0,5l Vegetable stock

1 Onion (8 dag)

1 spoon of butter

1 spoon of flour

Salt, pepper


Sauce preparation: Dice the onion, fry with flour on butter, pour the vegetable stock and stir.



0,5 kg of fillets

2 spoons of flour

1 Egg

1 Onion (8dag)

100 ml of cream 30%

Salt, pepper


Grind fillets with onion, add egg, pour flour 100 ml of cream, add salt and pepper. Knead to receive a uniform mass and form oblong meatballs. Put into boiling vegetable  stock and simmer for a moment. Add the rest of the cream and cook a little more. Season with salt  and pepper.


Workshops in Pomorska Akademia Kulinarna in Gdańsk

Workshops in Pomorska Akademia Kulinarna in Gdańsk


Dill soup

Cod (fillet) 3kg

Carrot 500g

Celery 500g

Courgette 500g

Leek 200g

Cream 36% 2l

Flour 500g

Eggs 10 pieces

Fresh dill 300g (10 bunches)

Salt 200g


Stew with sweet and sea water fish

Zander without skin and bones 2kg

Trout fillet cleaned 2kg

Salmon fillet 2kg

Cream 30% 4l

Frozen boletuses 1kg

Onion 500g

Mint 2 pots

Salt 200g