By Mikkel Karstad
Ingredients
1 can of FANGST HELLEFISK
300 g small, boiled potatoes
2 tbsp creme fraiche
1 small red onion
½ bunch flat-leaf parsley
2 tbsp apple cider vinegar
Salt and freshly ground pepper
Method
Cut a red onion into thin slices and let them marinate in apple vinegar and salt for a few minutes.
Halve a few small boiled potatoes and toss them with creme fraiche, salt and pepper. Blend freshly chopped parsley with the oil from the halibut can, into a smooth green dressing.
Place the potatoes with creme fraiche on a plate, top with pieces of FANGST halibut, red onion, drops of the green dressing, and some freshly chopped parsley.
Sprinkle with salt and a pinch of pepper.
Ingredienser
1 dåse FANGST HELLEFISK
300 g små, kogte kartofler
2 spsk. creme fraiche
1 lille rødløg
½ bundt bredbladet persille
2 spsk. æbleeddike
Salt og friskkværnet peber
Metode
Snit rødløget i helt tynde strimler, brug evt. et mandolinjern. Kom rødløg op i en skål, drys med lidt salt og æbleeddike, giv løgene et klem med hånden så salt og eddike trænger ind og lad dem trække 10 min.
Halver kartoflerne og kom dem op i en skål, tilsæt creme fraiche, salt og friskkværnet peber og vend godt rundt.
Skyl og pluk persille, kom op i en blender sammen med olien fra hellefisk-dåsen (gem lidt hele persilleblade), blend til en homogen og grøn olie. Kom olien op i en lille skål.
Anret kartoflerne på en tallerken, fordel hellefisk udover, kom rødløg ovenpå, dryp med persilleolien og lidt persille, og krydder med havsalt og friskkværnet peber 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.
