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Strawberries are versatile - they prove it when quickly pickled and become an interesting accompaniment to both meat and even fish dishes; here they are featured in an eclectic dish.

A white plate on a light and dark pink base. On the plate, neatly arranged fish, decorated with strawberries and greens.

© Suzan Gabrijan

  • Čas:

    0:30 h

  • Number of portions:


  • Author:


  • 100 g fresh fish fillet (sea bass or salmon ... suitable for carpaccio)
  • 6-8 firm, not overripe strawberries


  • 1 tablespoon sugar
  • 3 tablespoons apple cider vinegar
  • 1 small dried chili
  • good olive oil
  • salt flakes
  • fresh tarragon


Prepare a syrup in which we will quickly pickle the strawberries: In a small saucepan, combine sugar, vinegar, chili, add 2 tablespoons of water, and cook into a syrup. Cool down and soak the thinly sliced ​​strawberries in the marinade for 4 to 5 hours. This way, they will be quickly pickled, retaining their color and freshness.

Slice the fish fillet into thin slices and place them on a plate, drizzle with good olive oil. Season with salt flakes. Sprinkle with the marinated strawberries and finish with a little tarragon.