Delicious and flavorful fish soup. The recipe also includes a homemade fish stock, but if you don’t feel up to making it yourself, you can of course buy it. For me, this dish embodies the essence of avoiding food waste, as the fish head and bones would otherwise have gone unused. Additionally, the soup was … Read more
Here is how to easily make the best hot-smoked trout on a kettle grill. Salmon has been the Danes’ favorite, but it is often expensive and comes from harmful sea farms filled with sick fish. Many think the same applies to fish from Danish aquaculture, but this is a misconception. The owners of Danish aquaculture … Read more
Spicy tuna salad. One of my favorite salads that is fantastic in sandwiches or on toasted rye bread. I also use the salad for the exquisite lunch dish Vitello Tonnato. Spicy tuna salad is one of the easiest things to make – grab the recipe below. Spicy Tuna Salad. One of my favorite salads, which … Read more
Fish cooked sous vide is just one of life’s pleasures. Here is a recipe for my first attempt with catfish in the water bath, and I am sure it won’t be the last time. The fillet was (as always) gourmet salted beforehand, and the ends were used to make fish nuggets for my 4-year-old daughter … Read more
Delicious and juicy cod fillet cooked in sous vide. Cod is one of the favorites in Danish kitchens, especially for New Year’s. Cod has a slightly sweet but very mild and delicate flavor. It generally requires very gentle preparation and has a real reputation for easily becoming bland. If you cook the cod in sous … Read more
There are almost no fish that can compare to turbot, and it should preferably be prepared as simply as possible, if you ask me. Salt-crusted turbot is always a hit when guests are over, and it’s a fantastic dish! It’s beautiful, simple, and incredibly delicious. The wow factor isn’t something to ignore either when you … Read more
My first attempt with haddock fillet cooked sous vide and certainly not the last time. I got 2 beautiful pieces from my local fishmonger and decided to experiment a bit with the process. Both pieces were cooked separately with skin, but one piece was pan-fried afterwards and the other piece had its skin removed after … Read more
Delicious fresh mackerel fillets prepared sous vide. I must admit that I’ve never actually been the world’s biggest fan of mackerel, but with a bit of nerding out and the right technique, I believe I’ve cracked the code to succeed with it. In addition to my magical water bath, the meat was gourmet salted (lightly … Read more
Summer on a plate. Juicy cod, fresh asparagus, and fried capers that elevate the dish to new heights. This dish is an improvement on this recipe, and I am so pleased with it. We love fish at home, and freshly caught cod with asparagus is just the ultimate spring/early summer dish for us. The perfect … Read more
My take on the classic Sole d’ Albert – steamed sole baked in the oven. The dish is said to be named after a chef (Albert) at the French restaurant Maxim (in Paris). A few days ago, I had never heard of the dish, but I love talking to professionals and learning about their cooking … Read more