Regardless of the fact that you can enjoy catching fish in Varmia and Masuria, you can also enjoy eating them here, too! The region is famous for dishes prepared from local fish species complemented by ingredients foraged from local fields, meadows and forests. Many fish specialties are offered by restaurants that are a part of the “Varmia, Masuria and Powiśle” Culinary Heritage Network (with the white Chef’s hat on a blue background logo).
Here, you’ll enjoy a very warm welcome and have a superb dining experience based on freshly caught fish. Should you want to try your hand at preparing your own fish feast, we have several much-loved recipes to share. Good luck and enjoy!
Perch à la Tumiany with Creamy Chanterelle Mushroom Sauce
To prepare a portion of this exquisite dish, you will need: Perch fillet(s) (150 g), a handful of chanterelle mushrooms, heavy cream (300 g), a combination of vegetables (cauliflower, broccoli, and carrots), one onion, a dash of oil, a few sprigs of fresh dill, bay leaves, allspice, and salt and pepper.
Wash the fillets and sprinkle them with salt (not too much, you can always add more later). Fry them for about 2 minutes each side, until golden brown. Cook the chanterelle mushrooms in slightly salted water with bay leaves and allspice. Sauté the chopped onions with oil. Add the chanterelle mushrooms and fry for 5 minutes. Add the cream and chopped dill and cook until the sauce thickens. Add salt and pepper to taste. Steam the sliced vegetables. Serve the fish with the vegetables and chanterelle mushroom sauce.
Masurian Pike Pierogi
This dish is relatively easy to make and has a very original and subtle taste. To prepare the stuffing, you will need: Pike fillet(s) (500 g), smoked vendace or whitefish (250 g; optionally, smoked mackerel), one onion, a dash of oil, and salt and pepper to taste. To make the Pierogi dough, you need: wheat flour, one egg, hot water, and a pinch of salt.
Mince the fish in a mincer, sauté the onions on a frying pan, then mix everything together and season to taste. To prepare the dough, add an egg to the sifted flour, then add a pinch of salt and water. Knead the dough thoroughly. Divide the dough into equal parts. Roll each part out so the dough is relatively thin and cut circles approx. 7 cm in diameter out of the dough. Place the filling in the centre of each circle using a teaspoon. Fold the dough in two and stick the sides together carefully.
Boil the Pierogi in slightly salted water. Once cooked, serve with creamy lemon sauce or fry in butter and serve with a creamy dill sauce.
For more fish recipes and others, visit: www.dziedzictwokulinarne.pl.
By: Rafał Śliwiak
Department of Sport and Tourism of the Marshal’s Office of Varmia and Masuria