Af Mikkel Karstad
Ingredients
1 cucumber
1 can of FANGST BLÅMUSLING No. 1
¼ fennel
¼ fresh red chili, deseeded
2 sprigs of lemon verbena
Salt and freshly ground pepper
Method
Split a cucumber lengthwise into two halves. Pan-fry the two halves on the flat side until they get a nicely “burnt” surface. Cut them into coarse pieces and spread them on a plate with a little salt.
Open a can of FANGST blue mussels and drain the oil into a bowl. Add finely chopped chili to the oil and stir into a dressing.
Top the cucumber with mussels, dressing, finely sliced fennel, and lemon verbena or other fresh herbs.
Ingredienser
1 agurk
1 dåse FANGST BLÅMUSLING No. 1
¼ fennikel
¼ frisk rød chili uden kerner
2 kviste jernurt/citronverbena
Salt og friskkværnet peber
Metode
Flæk agurken på langs, varm en pande op og kom de to halve agurker på panden med skærefladen nedad. Grill de to halve agurker i 2-3 minutter til de får en flot ”brændt” overflade. Tag agurkerne af panden og skær dem ud i grove stykker. Anret stykkerne på et fad og drys med lidt salt.
Kom olien fra muslingerne op i en skål, tilsæt finthakket chili og lidt salt og pisk sammen til en dressing.
Fordel muslingerne ud over agurkerne og hæld dressing udover. Top med fintskåret fennikel og blade af jernurt/citronverbena.
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.
