Ingredients:
- 1 kg pike fillet
- 2 lemons
- rapeseed oil
- salt
- pepper
- 1 beetroot
- 2 tomatoes
- 1 onion
- tomato souce
- grain bread
- sea buckthorn jam.
How to do:
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.