Latgale
Grilled pike salad
Fresh pike’s fillet separate from bones and dippe for 10 minutes into lemon juice and rapeseed oil. Put it on a grill, afterwards cut into slices and mix with marinated onions, salt and paper. Sort on a table with tomatoes and tomatoe souce. Serve with roasted grain bread grilled on rapeseed oil, beetroot strips and sea buckthorn jam.
Ingredients:
1 kg pike fillet
2 lemons
rapeseed oil
salt
pepper
1 beetroot
2 tomatoes
1 onion
tomato souce
grain bread
sea buckthorn jam.
1 kg pike fillet
2 lemons
rapeseed oil
salt
pepper
1 beetroot
2 tomatoes
1 onion
tomato souce
grain bread
sea buckthorn jam.
The recipe is from:
Restaurant Rozalija, KOLONNA Hotel Rēzekne
Brīvības 2
LV-4600 Rēzekne
Latvia
[email protected]
www.hotelkolonna.com
