Our Chef recommends
Discover the modern face of Wrocław cuisine.
By adding variety to the traditional regional cuisine, our Chef Zbigniew Koźlik has prepared an unrivalled and visionary assortment of dishes certain to please every palate.
Today’s menu:
WrocÅ‚aw zander filled with morel mushrooms served with blini and crayfish sauce – dish designed by Zbigniew Koźlik, Chef at the HP Park Plaza hotel in WrocÅ‚aw.
Preparation time: 60-90 minutes
Ingredients: zander fillet 150 g; crayfish necks 50 g; white Lindemans Bin wine 65 60 ml; cream 36% fat 30 g; leek 20 g; lime juice 10 ml; olive oil 20 ml; backwheat flour 10 g; wheat flour 30 g; ½ egg; yeast 5 g; milk 10 ml; marinated morel mushrooms 3 szt; rapunzel 20 g; salmon caviar 5 g; 1 quail egg; sunflower sprouts 10g
Preparation:
Marinate the zander fillet in white wine and lime juice. Combine leek, crayfish necks, wine and cream to make a sauce. Mix wheat and backwheat flour, milk, yeast and eggs to make blini dough. Fry the blini on one side, add morel mushrooms and flip them on the other side. Fry the zander fillet and spread it with layers of blini.Serve with crayfish sauce and salad made from rapunzel, caviar and sunflower sprouts. Decorate with quail egg.
