Ingredients
1 can FANGST freshwater trout
200 ml of tahini
150 ml of yoghurt
2 lemons
A handful of pointed red cabbage (to pickle)
A small bunch of fennel flowers
A few leaves of Tuscan kale
A tsp of sumac
Salt
100 ml olive oil
3 dl apple cider vinegar (for pickling)
Method
To start, thinly slice the pointed red cabbage, season with salt, apple cider vinegar, and let it marinate for at least 1 hour in the fridge.
In a bowl, whisk together the tahini, yoghurt, 100 ml cold water, salt, and the juice of 1 lemon until smooth and creamy.
Thinly slice the Tuscan kale and massage it with salt, the juice of the other lemon and olive oil for about 5 minutes until softened.
To assemble, spread the tahini-yoghurt dip on the plate, add the softened Tuscan kale and the FANGST trout. Top with the pickled red cabbage, drizzle with a bit of oil from the trout, and garnish with sumac and fennel flowers.
Enjoy!
In a buzzing spot by the old Harborfront in Sjællands Odde, chef and owner of Noosh, Sanaz Zardosht, serves her homemade Persian inspired food alongside beautifully prepared plates featuring canned fish from FANGST. Sanaz loves bringing the Nordic flavors of FANGST to life in her kitchen, and she is happy to share some of her delicious recipes with us.
