By Mikkel Karstad
Ingredients
1 can of FANGST REGNBUE ØRRED
½ pointed cabbage
1 dl plain yogurt
½ lemon
10 wild garlic leaves (or a handful of mixed herbs: chervil, parsley, and tarragon, plus ½ clove of garlic)
½ dl olive oil (plus the oil from the can)
15 g toasted buckwheat
Sea salt and freshly ground pepper
Method
Cut pointed cabbage into bite-size pieces. Toss them with yoghurt, a bit of grated lemon zest, lemon juice, salt and pepper. Then blend some chopped fresh ramson or green herbs and garlic with oil in a food processor until you have a smooth green dressing. Place the cabbage with yoghurt dressing on a plate, top with pieces of FANGST trout from the can and drops of the green dressing. Sprinkle with herbs and, if you like, toasted buckwheat.
Ingredienser
1 dåse FANGST REGNBUE ØRRED
½ spidskål
1 dl yoghurt naturel
½ citron
10 ramsløgsblade (eller 1 håndfuld blandet urter, kørvel, persille og estragon og ½ fed hvidløg)
1/2 dl olivenolie (samt olie fra dåsen)
15 g ristet boghvede
Havsalt og friskkværnet peber
Metode
Skær spidskål ud i grove stykker, kom op i en skål og vend med yoghurt, fintrevet skal og saft fra citronen, salt og friskkværnet peber.
Skyl ramsløg/urter/hvidløg (gem lidt urter til komme på toppen af retten) og kom op i en blender sammen med olivenolie/olie fra dåsen lidt salt og friskkværnet peber. Blend til en homogen grøn olie og kom op i en skål.
Kom spidskål og yoghurt dressing på en tallerken, fordel ørred udover og dryp med den grønne olie, drys med krydderurter og ristet boghvede på toppen.
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.
