Sea trout fried and marinated in rice vinegar, carrots and scorzonera, dill mayonnaise, sea buckthorn oil

Mariusz Wolski, the chef of the Żabusia restaurant

Ingredients (4 servings):

  • 800 g trout fillet
  • 20 g Maldom or Baltic salt
  • 20 g sugar
  • 4 carrots with leaves
  • 4 scorzoneras
  • 150 g honey
  • 150 ml rice vinegar
  • 50 ml sweet white wine
  • 1 cardamom leaf
  • 1 bay lea
  • 200 g sea buckthorn berries
  • 75 ml grape seed oil
  • 60 ml olive oil extra virgin
  • 40 g white sugar
  • 150 g dill
  • 2 egg yolks
  • salt and pepper
  • 200 ml olive oil extra virgin
  • 30 ml hot water
  • 20 ml white balsamic vinegar


  1. Portion the fish into four servings. Rub it with salt and sugar and let it rest in the fridge. After 30 min, rinse it and dry it. Fry it on clarified butter.
  2. Peel the carrots and scorzoneras, leaving the leaves on. Cut the veggies in halves. Fry half of them on clarified butter.
  3. Place the vegetables in a hot marinate of vinegar, white wine, honey and spices. Let it cool for 1 hour.
  4. Smash the sea buckthorn berries and pour them through a sieve. Take the juice and combine it with grape seed and olive oil over a water bath, adding the oil a teaspoon at the time.
  5. Blend the egg yolks with salt and pepper. Add the dill and pour half of the olive oil. Add water and then the rest of the olive oil. Pour it through the sieve.
  6. Place the sea buckthorn oil on the plate and put the fish on. Decorate it with the carrots and scorzoneras and a dollop of the dill mayonnaise. Sprinkle with fresh dill.