About Mikkel Karstad

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.


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Danish trout with cabbage, yoghurt and green dressing

Danish trout with cabbage, yoghurt and green dressing

By FANGST ApS

By Mikkel Karstad Ingredients1 can of FANGST REGNBUE ØRRED½ pointed cabbage1 dl plain yogurt½ lemon10 wild garlic leaves (or a handful of mixed herbs: chervil, parsley, and tarragon, plus ½ clove of garlic)½ dl olive...
Limfjord blue mussels with cucumber and fennel

Limfjord blue mussels with cucumber and fennel

By FANGST ApS

Af Mikkel Karstad Ingredients1 cucumber1 can of FANGST BLÅMUSLING No. 1 ¼ fennel¼ fresh red chili, deseeded2 sprigs of lemon verbenaSalt and freshly ground pepper MethodSplit a cucumber lengthwise into two halves. Pan-fry the two halves...
Greenland halibut with potato, parsley and onion

Greenland halibut with potato, parsley and onion

By FANGST ApS

By Mikkel Karstad Ingredients1 can of FANGST HELLEFISK300 g small, boiled potatoes2 tbsp creme fraiche1 small red onion½ bunch flat-leaf parsley2 tbsp apple cider vinegarSalt and freshly ground pepper MethodCut a red onion into thin...
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