What can we fry a fish in? In olive, butter, or maybe in lard, if somebody likes it. And now a surprise! That's not the whole story. Apparently, you can also fry fish ... in water. I learnt about this smart and very simple method in the culinary adventure "To Gdańsk for fish" by Karol Okrasa.

In this episode captain Jerzy Wąsowicz cooked with the presenter. He shared a Polynesian recipe for preparing fish. The Captain suggested frying a fish steak with the skin and spine to keep the fish in one piece. I have fried some salmon fillets with skin. They were great as well.

Ingredients:
4 salmon steaks (min. 2 cm thick)
4 tablespoons of butter
4 cloves of garlic
1 tablespoon of minced dill
salt and pepper

Today I would like to share with you another recipe with asparagus in the starring role. The preparation doesn't take very long and there are very few ingredients. Green asparagus is best for this dish. White ones can be used for preparing an exquisite soup. The combination of asparagus and Parma ham is a classic dish; it looks elegant and tastes excellent.

You may sprinkle this dish with grated Parmesan, but if you need a more sumptuous supper, poached or fried egg will be a great side dish. This meal is excellent with chilled dry white wine.

Ingredients:
a bank of asparagus
slices of Parma ham (as many as you have asparagus)
2 tablespoons of olive oil
grated Parmesan

We learnt about Arkady Fiedler Museum in Puszczykowo thanks to the kindness and recommendation of an employee of the museum in Kórnik Castle.

Most of us know that Arkady Fiedler was a leading voyager and writer. We read the book "Squadron 303" at school and due to other Polish travellers, we can encounter many unusual tales from his expeditions. We had no idea about the enormity of his numerous journeys and research trips. During the 90 years of his life he made 30 expeditions, and as we found out in the museum, he used to scrupulously prepare for them, having at his disposal not the ubiquitous and omniscient Internet, but maps, atlases and books about the lands he was going to.

His works add up to 32 books translated into 23 languages and over 10 millions editions. His books captivate us with their simplicity and equally with their picturesque nature, and they bring people from different parts of the world together. They show how sensitive to the beauty of the world was their author. Those who have read them do not need to be reminded of books like "Canada fragrant with resin", or "The fish sing in Ukajala". Those who haven't read his books, I recommend them as a window on the world of tolerance and respect for different cultures and customs.

The museum was established in 1974 by Arkady Fiedler and his sons Marek and Arkady Radosław in the old family home near Poznań. Thanks to Feliks Skrzypczak, the house has regained its old glow, and the exhibition was put together under the watchful eye of Zygmunt Konarski. In the course of time, younger generations of the family have become involved in the activity of the museum. Due to this, the value of museum, not only in the material sense, is steadily rising.

For a lot of us, desserts must contain chocolate. I understand perfectly because I like it too. Sometimes, regardless of my love of chocolate, I would like something less sweet, more bracing. I think because of this, this year's counterbalance to the sweet caramel-chocolate Easter cake was a lemon tart. Decorated with colourful light flowers from an edible wafer, it looked very spring-like and was extremely tasty.

My proposal today is a combination of a lime's energizing sourness with the sweetness of two kinds of chocolate and the caramel crunchiness of candies with sesame seeds. Actually, it is difficult to resist the temptation to eat everything at once.

Ingredients:
150ml of 30% sweet cream
100g of white chocolate
2 tablespoons of lime juice
20g of dark chocolate
lime peel
sesame seed candy

At one time, Polish beef came from cows which had stopped yielding milk, and it could be used only for broth. Tourists who visited the USA or Argentina were talking about wonderful, tender, and juicy beef steak. Notwithstanding the quality of the meat, when I was a child, beef cutlets, roulades, and stew were cooked by my mum and were always served with buckwheat groats.

Now it is easier. The animals are bred specifically for meat. When we choose a good piece of meat, we can prepare a slick and tasty dish. For the beef cutlets I prepared you should choose beef tenderloin. It is quite expensive, so you could use loin or entrecote as well.

Ingredients:
0.5 kg beef tenderloin
1 onion
2 tablespoons of butter
1 chili pepper
2 gherkins
1 tablespoon of flour
2 tablespoons of mustard
2 allspices