Sauté diced celeriac and chopped onion until softened. Add water and simmer for 15 minutes, until the celeriac is tender.
Pour in the cream and cook for another 5 minutes.Blend the soup until smooth, then season with salt, freshly ground pepper, lemon zest, and a squeeze of lemon juice.
Reheat gently and serve with chunks of FANGST Icelandic cod liver on top, pieces of dried apple, and toasted hemp seeds or other seed of your choice.
Finish with fresh tarragon and a drizzle of oil from the can.
Sautér tern af knoldselleri og hakket løg indtil de er bløde. Tilsæt vand og lad simre i 15 minutter, indtil knoldsellerien er mør. Hæld fløden i og kog videre i yderligere 5 minutter.
Blend suppen indtil den er glat og smag derefter til med salt, friskkværnet peber, citronskal og et skvæt citronsaft.
Varm suppen forsigtigt op igen og servér med stykker af FANGST islandsk torskelever på toppen, tørrede æblestykker og ristede hampefrø eller andre frø efter eget valg.
Afslut med frisk estragon og en smule olie fra dåsen.
Mikkel has helped us create the recipes for the first cans of FANGST. He is an experienced chef and product developer with a broad knowledge of Nordic ingredients and processing methods. He is author of several praised cook books – of which ‘Gone Fishing’ and ‘Evergreen’ have been particular inspiring for us.
Download all Mikkel's recipes for FANGST.
