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On the basis of these recipes and many others you can learn to
prepare delicious dishes at the Polonia Palace Hotel Cooking Academy.
This is the first Cooking Academy in Warsaw that offers the chance to select the dish or type of menu that will be cooked.
The size of the group and the date of the lessons can also be
individually arranged for each course according to the guest’s needs.
Two types of courses are offered.
Course A is for small groups or interested individuals from 1 – 5
persons. Individual cooking lessons will be led by Andrzej Polan, Chef
de Cuisine at the Polonia Palace Hotel.
Themes of lessons will be individually arranged. Each culinary session
will last aminimum of two hours. Course B is for anything between 5 and
25 people. In this case participants can also select and individually
arrange dishes they would like to cook. Again, each culinary session
will last two hours minimum.
In both types of courses guests can select classic individually
arranged menus, fish menus, dessert courses or dishes of special
interest such as: sauces, starters, Polish and International cuisine.
At the end of each cooking session all participants will have the
pleasure to dine in the unique, historical atmosphere of the
Ludwikowska Restaurant.
The menu of the evening will consist of all meals prepared during the
course. Each participant will receive a recipe for the dish he or she
prepared, a certificate of the Cooking Academy and a commemorative
apron with the academy logo.
Marinated pikeperch
Serves 1
pikeperch fillet 150 g
white wine vinegar 3 cl
white wine 3 cl carrots 30 g
onions 20 g
celeriac 10 g
Lollo Rosso lettuce 10 g
butterhead lettuce 10 g
Freesse lettuce 10 g
olive oil 23 cl
parsley
bunch of chives
salt
black peppercorns
bay leaf
pimento
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Slice the fish fillets, season with salt and stir in hot pan with oil.
Mix white wine vinegar with wine, add chopped vegetables and herbs,
cook on low heat for about 25 minutes. Add the fish fillets to the
boiling mixture of vinegar and wine and cook for another 20 minutes.
Next put the fish and vegetables into the preserving jars and fill up
with vegetable stock. Serve with the lettuce and sauce vinaigrette. For
vinaigrette you can use the marinade you used for the fish fillets.
Fried carp with fried boletuses
Serves: 1
carp fillet 180 g
soya oil 4 cl
flour 3 g
frozen boletuses 80 g
butter 10 g
cherry liqueur 2 cl
potatoes 100 g
sauerkraut 70 g onion
10 g thyme
marjoram
salt
ground black pepper
parsley
bunch of chives
Roll the carp fillets in the flour and fry golden-brown with soya oil.
Fry sliced boletuses with finely chopped onions and at the end add
cherry liqueur and fresh thyme. Braise the sauerkraut with fried onion,
mushrooms and thyme. Place the cabbage in the middle of the plate. Put
sliced boiled potatoes onto the cabbage and put the fried fish and
boletuses on top. Garnish the plate decoratively with herbs.
The article was originally published in "Contact International Business Voice" no 6/05 (72)
All rights reserved
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