Whenever we are working on a new fish dish for our menu, we pay a visit to Pstrąg Pustelnia (Eng. Trout Hermitage), the fish farm of Anna and Sebastian Pyć. It is not only a place where we shop for the fish, but also a place, where we learn about fish, and about the influence of ingredients and water clearness on the flavour. So far our menu included dishes with trout, sander and sturgeon. We marinated trout fillets in salt, sugar and dill. We also cooked sturgeon in butter and served it with barley soup style millet groats and pork ribs sauce.