Whitefish with green apple
2 servings
30 minutes
Sig with green apple is an exquisite dish of Estonian cuisine that combines fresh, rich, and subtle flavors. Lightly salted sig gains a savory depth from the wild garlic oil-based mayonnaise, while the airy cream made from curd, cream, and apple pomace adds lightness and a pleasant tang to the dish. The pickled cucumber contributes a crunchy texture and refreshing note to the composition. This dish reveals the gastronomic traditions of Estonia, where the natural taste of ingredients and balance of textures are valued. It is perfect for serving as an appetizer or light dinner, highlighting the natural richness of flavors from fresh and fermented ingredients.
1
Salt with 25 grams of salt and leave for 30 minutes.
- Whitefish (sig) fillet: 100 g
- Salt: 25 g
2
To make mayonnaise from ramson oil, 1 egg yolk, and mustard: blend the yolk at full speed, slowly adding oil drop by drop, then add mustard and blend thoroughly again.
- Wild garlic (ramson) oil: 100 ml
- Chicken egg: 1 piece
- Dijon mustard: 5 ml
3
Whip the cream and mix it with the grainy cottage cheese (previously strained through a sieve). Pass the apple through a juicer, take the apple pulp and add lemon juice, mix with the cottage cheese.
- Heavy cream 35% fat: 25 ml
- Cottage cheese: 50 g
- Granny Smith apples: 100 g
- Lemon juice: 10 ml
4
Pickle the cucumber in a 5% salt solution (50 g of salt per 1 liter of water) for 24 hours.
- Cucumbers: 100 g
5
Serve: salted pike with mayonnaise, wild garlic, apple-curd cream, and pickled cucumber.
- Whitefish (sig) fillet: 100 g
- Wild garlic (ramson) oil: 100 ml
- Cottage cheese: 50 g
- Granny Smith apples: 100 g
- Cucumbers: 100 g