Member’s Corner

FiSK Recipes


Baked Gindara with Laksa Cream Sauce and Poached Quail Egg
Servings: 10
Author: Chef Eric Teo
Baked Gindara
  • 10 pcs gindara fillet (75g each), 20g light soya sauce, 30g spring onion (sliced), 60g shallots (sliced), 20g garlic (sliced)
Laksa Paste
  • 120g shallots (peeled), 50g garlic (peeled), 25g fresh ginger, 25g blue ginger (galangal), 2 stalks lemongrass (trim and chop), 50g candlenuts, 50g dried red chillies (soak and deseed), 100g dried shrimps (soak until soft), 45g belacan (shrimp paste), 50g corn oil, 40g laksa leaves
Laksa Cream
  • 300g Laksa Paste, 550g water, 100g coconut cream, 50g cream
  • 10 poached quail eggs, 10 pcs crispy tau pok, 200g bean sprouts, blanched, 50g pea sprouts
To make Baked Gindara:
  1. Marinate gindara fillets with all other ingredient for at least 1 hr.

  2. Lightly sear fillets on heated non-stick pan.

  3. Transfer to flat tray. Bake in preheated oven at 160℃ for 8 mins.

To make Laksa Paste:
  1. Blend all ingredients. Stir-fry over low heat until fragrant.

To make Laska Cream:
  1. Mix all ingredients in pot. Simmer for 15 mins.

    Blend with a stick/hand blender.

  2. Fill soda siphon with mixture. Charge with

    2 cartridges of nitrogen. Set aside.

Flame-grilled Turbot with Sambal Tomato Chutney and Coconut Rice
Servings: 10
Author: Chef Eric Teo
Sambal Tomato Chutney
  • 250g red onion, chopped
  • 500g tomato, deseed and chop
  • 10g garlic, chopped
  • 50g sambal paste
  • 10g ginger, chopped
  • 125g sugar
  • 75g red wine vinegar
  • 5g paprika
Flame-grilled Turbot
  • 10 pcs turbot fillet (75g each)
  • 500g Sambal Tomato Chutney
Coconut Rice
  • 300g rice
  • 100ml coconut milk
  • 100g pandan leaves
  • 300ml water
To make Sambal Tomato Chutney:
  1. Add all ingredients to a pot. Bring to a gentle simmer.

    Stir constantly and simmer for 45 mins until thick.

To make Flame-grilled Turbot:
  1. Spread Sambal Tomato Chutney on turbot and

    flame-grill until cooked and slightly charred.

To make Coconut Rice:
  1. Place all ingredients in a tray. Steam for 40 mins.

Pan-seared John Dory with Black Bean Sauce Braised Bitter Gourd
Servings: 10
Author: Chef Eric Teo
  • 200g quinoa, 2 litres water
Pan-seared John Dory
  • 10 pcs John dory fillet (75g each), 77g ginger (sliced), 50g garlic (sliced), 20g sesame oil
Black Bean Sauce Braised Bitter Gourd
  • 50g corn oil, 30g preserved black beans (soak and chop), 50g garlic (chopped), 50g shallots (chopped), 50g chillies (deseed and dice), 30g ginger (chopped), 30g oyster sauce, 30g sugar, 400ml water, 200g bitter gourd (cubed),
  • 10 tomatoes on vine, 100g fine cress
To make Quinoa:
  1. Combine quinoa and water. Cook over low heat for 25 mins.

  2. Strain excessive water. Bake in oven at 70℃ for 2 hours.

  3. Deep-fry until golden brown. Strain and set aside.

To make Pan-seared John Dory:
  1. Marinate fillets with all other ingredient for at least 1 hr.

  2. Lightly sear fillets on heated non-stick pan.

  3. Transfer to flat tray. Bake in preheated oven at

    160℃ for 8 mins.

To make Black Bean Sauce Braised Bitter Gourd:
  1. Heat up sauce pan. Add oil. Sweat chopped

    black beans over low heat until fragrant.

  2. Add garlic, shallots, chillies, ginger and oyster sauce.

    Sweat further.

  3. Add sugar and water. Bring to a boil.

  4. Add bitter gourd cubes and simmer for 5 mins.

Chilli Lime Arctic Char Gravlax in Rice Paper Roll
Servings: 10
Author: Chef Eric Teo
Chilli Lime Gravlax
  • 400g sugar
  • 200g rock salt
  • 50g coriander leaves, chopped
  • 50g kaffir lime zest
  • 15g chilli padi, deseed and chop
  • 20g sherry vinegar
  • 750g Arctic char fillet (loin cut)
Rice Paper Roll
  • 10 pcs rice paper
  • 100g iceberg lettuce, chiffonade
  • 50g carrot strips
  • 50g daikon strips
  • 50g cucumber strips
  • 100g creme fraiche
To make Chilli Lime Gravlax:
  1. Combine sugar, salt, coriander, lime zest,

    chilli and sherry in a mixing bowl.

  2. Rub and cover Arctic char with mixture.

    Let it sit for 3 days.

  3. After 3 days of curing, remove Arctic char.

    Rinse and slice thinly for later use.

To make Rice Paper Roll:
  1. Roll rice paper with Chilli Lime Arctic Char Gravlax,

    lettuce, carrot, daikon, cucumber and creme fraiche.

Scallop Carpaccio “Yu Sheng” Style
Servings: 10
Author: Chef Eric Teo
Yu Sheng Dressing
  • 150g sour plum sauce
  • 50g apple jam
  • 5g salt
  • 25g sesame oil
  • 25g extra virgin olive oil
  • 25g lemon juice
  • 150ml hot water
Yu Sheng Salad
  • 30 pcs scallop carpaccio
  • 100g green apple sticks
  • 100g iceberg lettuce
  • 30g ginger strips
  • 30g red chillies strips
  • 30g deep-fried wanton skin
  • 20g sesame seeds
  1. Combine all Yu Sheng Dressing

    ingredients evenly. Set aside.

  2. Toss Yu Sheng Salad ingredients with

    dressing to serve.

Wok-fried Lobster in Chilli Egg Gravy
Servings: 10
Author: Chef Eric Teo
Chilli Egg Gravy
  • 50g cooking oil
  • 25g shallots, chopped
  • 25g garlic, chopped
  • 25g ginger, chopped
  • 50g sambal paste
  • 400g chopped tomatoes
  • 100g tomato ketchup
  • 50g oyster sauce
  • 25g vinegar
  • 50g sugar
  • 2 eggs, beaten
Wok-fried Lobster
  • 10 lobsters in shell, halved
  • 100g margarine
  • 50g ginger slices
  • 50g spring onion, sliced
To make Chilli Egg Gravy:
  1. Heat up sauce pot. Add oil and stir-fry shallots,

    garlic, ginger and sambal until fragrant.

  2. Add chopped tomatoes, tomato ketchup, oyster

    sauce, vinegar and sugar. Simmer for 3 mins.

  3. Thicken with egg. Set aside.

To make Wok-fried Lobster:
  1. Blanch lobsters with oil. Set aside.

  2. Heat up wok. Melt margarine. Sweat ginger

    and spring onion until fragrant.

  3. Add lobsters and Chilli Egg Gravy to simmer until cooked.

Red King Crab Kueh Pie Tee with Cucumber Slaw
Servings: 10
Author: Chef Eric Teo
  • 400g king crab meat
  • 250g mayonnaise
  • 50g ginger paste
  • 100g diced cucumber
  • 20g lemon juice
  • 10g baby romaine heart
  • 10 kueh pie tee shells
  • 50g hard-boiled egg, chopped
  • 30g peanuts, chopped and toasted
  • 10 sprigs coriander
  1. To make filling, combine crab meat,

    mayonnaise, ginger paste, cucumber, lemon

    juice and baby romaine heart. Set aside.

  2. Fill kueh pie tee shells with mixture. Top

    with egg, peanuts and coriander.

Steamed Halibut with Chinese Mushroom, Pickled Plum Stock and Poached Cabbage Roll
Servings: 10
Author: Chef Eric Teo
Steamed Halibut
  • 500g fish paste
  • 100g Chinese mushrooms, soak and slice
  • 50g spring onion, sliced
  • 50g diced tomatoes
  • 10 slices halibut fillet (75g each)
Pickled Plum Stock
  • 2kg fish stock
  • 8 sour plums
  • 12 stalks spring onion
  • 50g ginger
  • 50g Chinese mushrooms
  • 5 chillies, deseed
  • 5 tomato wedges
Poached Cabbage
  • 10 Tianjin baby cabbages
  • 10 chives
To make Steamed Halibut:
  1. Mix fish paste with Chinese mushrooms,

    spring onion and tomatoes.

  2. Spread over halibut. Steam at 65℃ for 10 mins.

To make Pickled Plum Stock:
  1. Combine all ingredients and boil for 20 mins.

    Strain. Reserve stock for later use.

To make Poached Cabbage:
  1. Poach cabbages in Pickled Plum Stock until soft.

  2. Roll up and tie evenly with chives.

Mackerel “Fish & Chips” with Creamy Salted Egg Dip
Servings: 10
Author: Chef Eric Teo
Fish & Chips
  • 350g tempura flour
  • 500ml ice water
  • 2g turmeric powder
  • 750g mackerel fillet, strip cut
Salted Egg Dip
  • 120g margarine
  • 10g curry leaves
  • 4g chilli padi, sliced
  • 100g salted egg yolk, bake and blend
  • 780g evaporated milk
  • 25g sugar
  • some salt
  • 300g nacho chips
  • 300g mesclun greens
To make Fish & Chips:
  1. Mix tempura flour, ice water and turmeric

    powder to make batter.

  2. Fill soda siphon with batter. Charge with 2 nitrogen

    cartridges. Place in chiller before use.

  3. Trim mackerel fillet into strip cut.

  4. Coat with batter. Deep-fry at 180℃ for 7-8 mins.

To make Salted Egg Dip:
  1. Heat up sauce pan, melt margarine. Add curry leaves

    and chilli padi. Sweat them over high heat.

  2. Add salted egg and sweat it over low heat.

  3. Add evaporated milk, sugar and salt. Bring to a boil.

  4. Simmer for 2 mins and it is ready for use.

Otak Salmon Roulade with Shaven Asian Salad and Calamansi Vinaigrette
Servings: 10
Author: Chef Eric Teo
Cured Salmon
  • 300g sugar, 200g salt, 750g salmon fillet (loin cut)
Otak Spices
  • 75g shallots, 4 candlenuts, 5 kaffir limes, 1 stalk lemongrass, 5g garlic, 5g dried shrimp paste, 5g blue ginger (galangal), 5g dried chilli (soak in water to soften and slice), 2g turmeric powder, 2g curry powder
Otak Mousse
  • 200g white fish, 150g coconut milk, 50g cream, 100g otak spices, 2 egg whites
Calamansi Vinaigrette
  • 50g calamansi juice, 5g chopped parsley, 10g chopped shallots, 5g calamansi zest, 100g olive oil, 25g sugar, 5g salt, 1g pepper
Shaven Asian Salad
  • 100g carrot, 100g cucumber, 100g celery
Beetroot Gel
  • 250g beetroot juice, 2.5g agar powder, 1.25g gellan gum powder
To make Cured Salmon:
  1. Combine salt and sugar. Cure salmon for 1 hr. Rinse and pat dry.

To make Otak Spices:
  1. Blend all ingredients into a smooth paste.

To make Otak Mousse:
  1. Blend all ingredients into a smooth paste. Spread over

    Cured Salmon. Roll up into a roulade with clingwrap.

  2. Steam at 55℃ for 30 mins.

To make Calamansi Vinaigrette:
  1. Evenly combine all ingredients.

To make Shaven Asian Salad:
  1. Slice all vegetables thinly with mandolin. Refresh in ice water.

To make Beetroot Gel:
  1. Heat up beetroot juice. Mix in agar and gellan gum powder.

    Bring to a boil.

  2. Allow mixture to cool and set in chiller.

  3. Hand-blend mixture into a gel texture.


Ginger-Spring Onion Crusted Cod Mignon with Collagen Fish Broth and Marinated Angel Hair
Servings: 10
Author: Chef Eric Teo
Ginger Spring Onion Crust Cod Mignon
  • 500g spring onion, 100g ginger, 20g sesame oil, 400g bread
Collagen Fish Broth
  • 2kg cod fish bone, 1kg pork big bone, 1.8kg old fowl, 300g dried flat fish, 500g soy beans, 100g old ginger, 6 litres water
Marinated Angel Hair Pasta
  • 500g angel hair pasta (cooked), 100g shimeji mushroom (blanched), 50g prawn oil, 10g coriander (shredded), 10g crispy garlic, 2g salt, 1g black pepper
To make Ginger Spring Onion Crust Cod Mignon:
  1. Blend spring onion, ginger, sesame oil

    and bread crumbs together.

  2. Fold in softened butter. Crust cod mignon with

    butter. Bake at 160℃ for 7-8 mins.

To make Collagen Fish Broth:
  1. Blanch cod fish bone, pork bone and old fowl.

  2. Add all ingredients into a stock pot. Boil

    over high heat for 45 mins.

To make Marinated Angel Hair Pasta:
  1. Combine all ingredients and set aside.

Confit Trout with Crispy Beancurd Crumble, Pineapple Salsa and Curry Foam
Servings: 10
Author: Chef Eric Teo
Confit Oil
  • 100g pandan leaves, 100g shallots, 100g garlic, 50g ginger, 2 stalks lemongrass, 2.5kg canola oil
Trout Confit
  • 750g trout fillet (loin cut), Confit oil
Crispy Beancurd Crumble
  • 250g dried beancurd (cut into cubes and deep-fry), 50g crispy garlic, 25g fish curry powder, 10g curry leaves (blended)
Fish Curry Stock
  • 100g fish curry powder, 50g onion paste, 50g garlic paste, 30g ginger paste, 1 stalk lemongrass, 30g chilli paste, 20g tamarind paste, 500ml water, 200g coconut milk, 50g sugar
Curry Foam
  • 500g fish curry stock, 8g xanthan gum, 1 gelatin sheet
Pineapple Salsa
  • 150g pineapple cubes, 100g tomatoes (deseed and dice), 50g onions (diced), 5g coriander (shredded), 30g olive oil,1g salw
To make Confit Oil:
  1. Combine all ingredients and heat up. Simmer for

    30 mins and strain. Retain oil for later use.

To make Trout Confit:
  1. Trim trout loin into thick strip. Vacuum pack with Confit Oil.

  2. Cook in water bath at 55℃ for 30 mins.

  3. Once cooked, cool it off in ice bath.

To make Crispy BeanCurd Crumble:
  1. Combine all ingredients.

To make Curry Fish Stock:
  1. Stir-fry curry powder, onion, garlic, ginger, lemongrass,

    chilli paste and tamarind paste until fragrant.

  2. Add water and simmer for 20 mins. Fold in coconut milk

    and season with sugar.

To make Curry Foam:
  1. Blend all ingredients and transfer to a soda siphon.

  2. Charge with 2 nitrogen gas cartridges.

  3. Place in chiller for 30 mins before use.

To make Pineapple Salsa:
  1. Combine all ingredients. Let it sit for 30 mins before use.


Sterling Halibut with Cep Mushrooms
Servings: 4
Author: Chef Markus Dybwad
  • 500g frozen cep mushrooms
  • 200g cream
  • 100g whipped cream
  • some butter
  • 50g hazelnuts, roasted and split into halves
  • 100g fresh mushrooms (diced fresh cep mushrooms or shimeji tops)
  • 1 tbsp chopped parsley
  • 100g white wine vinegar
  • 300ml water
  • 100g caster sugar
  • 1 star anise
  • 1 tbsp coriander seeds
  • 1 tbsp black peppercorns
  • 1 shallot, finely chopped
  • 1 carrot, slice lengthwise into thin strips
  • 4 slices sterling white halibut fillet
  1. Thaw frozen ceps on a rack to drain away

    water. Dry mushrooms slightly.

  2. Prepare mushroom purée : Sauté ceps. Cook with cream.

    Reduce to half. Blend until smooth and pass through a

    sieve. Fold in whipped cream just before serving.

  3. Prepare sauce : Cook butter until brown. Add hazelnuts

    and assorted mushrooms. Cook until butter smells of

    hazelnuts. Finish with parsley just before serving.

  4. Combine vinegar, water, sugar, star anise, coriander

    seeds, black peppercorns and shallot. Bring to a

    boil. Pour the hot liquid over carrot strips. 

  5. Pack fillets tightly in cling wrap. Steam

    at 60℃ for about 10 mins.

  6. Place fillet on mushroom purée in a deep bowl. Add

    sauce. Garnish with carrot strips and serve.

Brown Crab and Pomelo Salad with Grilled Ciabatta
Servings: 4
Author: Chef Markus Dybwad
  • 1 cooked brown crab, extract meat
  • 1 slice pomelo, break flesh into thumb-sized pieces
  • ½ grapefruit, peel and break flesh into thumb-sized pieces
  • 2 little gem lettuce, pick the leaves
  • 2 tbsp crispy fried onions
  • 8 basil leaves, roughly chopped
  • 50g caster sugar
  • 100ml water
  • 60ml reduced crab stock
  • 15ml lemon juice
  • 2g mustard
  • 7g salt
  • some white pepper (ground)
  • 60ml grapeseed oil
  • 60ml extra virgin olive oil
  • 1 ciabatta, sliced and grilled
  1. To prepare Dressing: Mix crab stock, lemon juice, mustard,

    salt and pepper. Add oil drop by drop while mixing. 

  2. To make Syrup: Add sugar to water and boil until syrupy.

  3. Blanch grapefruit peel 3 times. Give it a boil in Syrup.

  4. Combine Salad ingredients. Serve with Dressing and ciabatta.

Steamed Blue Mussels in White Wine and Garlic
Servings: 4
Author: Chef Markus Dybwad
  • 1kg fresh blue mussels
  • 100g shallots, sliced
  • 1 clove garlic, sliced
  • 2 branches thyme
  • 200ml white wine
  • some freshly toasted bread
  • some lettuce
  • some mayonnaise
  • some lemon wedges
  1. Rinse mussels in ice water. Change water twice.

    At the second time, leave them for 30 mins.

  2. When they are rinsed, go over them and look for broken

    shells or shells with seaweed coming out of them.

    Remove seaweed and discard broken shells.

  3. Heat a pot with neutral oil until high heat.

  4. Add shallots and garlic. Stir so they don’t burn.

  5. Add mussels, thyme and white wine.

    Cover and steam for 5-7 mins.

  6. Serve with freshly toasted bread, lettuce,

    mayonnaise and lemon wedges.

Herring “Landgang”

Servings: 4
Author: Chef Markus Dybwad
  • 6 quail eggs
  • 4 cooked potatoes
  • 2 shallots
  • some olive oil
  • some salt and pepper
  • some red wine vinegar
  • 4 thin slices rye bread
  • 4 slices pickled herring fillets
  • 4 tbsp sour cream
  • 2 stalks dill
  • 4 tbsp lumpfish roe
  1. Boil water and cook quail eggs for 2 mins and

    30 secs. Cool in ice water. Peel off shells.

  2. Slice potatoes and shallots. Marinate potatoes in olive oil,

    salt and pepper. Marinate shallots in red wine vinegar.

  3. Halve quail eggs. Dress bread with potatoes, shallots,

    quail eggs, herring, sour cream, dill and roe. Serve.

Monkfish with Polenta and Coffee Glace
Servings: 4
Author: Chef Markus Dybwad
  • 250g chicken stock
  • 150g skimmed milk
  • 100g polenta
  • 100g grated parmesan cheese
  • 100g whipped cream
  • 1 monkfish fillet
  • 100g demi-glace
  • 5 coffee beans
  • some salt
  • some sherry vinaigre
  • 1 tsp chopped sage
  • 1 tsp coffee powder
  • 1 tsp ground almond
  • 1 tsp chopped parsley
  • 4 monkfish cheeks
  • some garlic cloves, thyme and lemon slices
  • some butter
  1. Bring chicken stock and skimmed milk to a boil.

    Whisk in polenta. Stir well so it does not get burnt.

    Cook until polenta is soft. Add parmesan cheese

    and whipped cream. Stir well and set aside.

  2. Roll monkfish fillet tightly in cling wrap. Vacuum

    pack and place in 65℃ water bath for 15 mins.

  3. Bring demi-glace to a boil with coffee beans. Season

    with salt and sherry vinaigre. Finish with sage.

  4. Mix coffee powder, almond flour and parsley.

  5. Heat a pan with neutral oil until medium to high

    heat. Sear monkfish cheeks on one side. Add garlic

    cloves, thyme and lemon slices. Turn cheeks and

    add butter to baste. Slice monkfish fillet into 4.

  6. Arrange fillet and cheeks on the polenta, pour sauce

    around. Sprinkle with coffee mixture. Serve.

Greenland Prawn Beach Set
Servings: 4
Author: Chef Markus Dybwad
  • 2kg frozen Greenland prawns
  • some baguette
  • 1 lemon, cut into wedges
  • some mayonnaise
  • some dill
  • some lettuce leaves
  1. Thaw prawns on a large tray. Do not thaw in water as that

    will cause the prawns to lose a lot of their natural flavour.

  2. Serve with baguette, lemon wedges, mayonnaise, dill and

    lettuce. Make sure you provide fingerbowls and napkins. 


Glazed and Grilled Chilean Sea Bass with Orange and Soy Reduction
Servings: 4
Author: Chef Markus Dybwad
  • 200g honey
  • 300g light soy sauce
  • 300g kecap manis
  • 1 slice ginger
  • 1 stalk lemongrass, bruised
  • 1 lime leaf
  • 2 tbsp coriander seeds
  • 300g caster sugar
  • 1 litre fresh orange juice
  • skin from 1 orange, julienned
  • juice from 1 orange
  • 1 handful alfafa cress
  • 4 pcs Chilean sea bass fillets
  1. Cook honey until you can see it almost burning

    on the side of the pot. Add light soy sauce,

    kecap manis, ginger, lemongrass, lime leaf and

    coriander seeds. Reduce by 1/3. Strain.

  2. Divide sauce into 2 portions: First one for

    marinating fish, and second one for reduction.

    Cool down the portion for marinade; 

  3. Cook 100g sugar to a light caramel. Add second

    portion of sauce. Cook to 105℃ to make soy syrup. 

  4. Cook remaining 200g sugar to a light caramel.

    Pour in orange juice and cook to 105℃.

  5. Blanch orange skin 3 times. Soak in orange

    juice. Combine alfafa and orange skin.

  6. Immerse fish in first portion of sauce and marinate

    for about 10 mins. Pat dry. Grill on high heat in

    oven for 5 mins. Serve with soy-based sauce,

    orange sauce and alfafa orange salad.


Pan-fried Redfish in Bouillabaisse with Spinach and Lemon Foam
Servings: 4
Author: Chef Markus Dybwad
  • 2 whole redfish
  • 2 big potatoes
  • 1 tsp tomato paste
  • 1 onion, sliced
  • 1 tsp paprika powder
  • 4 tomatoes, roughly chopped
  • 200ml white wine
  • 1 pinch saffron
  • some salt and pepper
  • 80ml water
  • juice of 3 lemons
  • 80g butter
  • 500g spinach
  • 1 clove garlic
  1. Fillet redfish. Remove gills. Retain fish heads. Chop up bones roughly.

  2. Bring a pot of water to a boil. Add fish bones and heads.

    Simmer for about 1 hr. Strain. Retain fish stock.

  3. Peel and boil potatoes until cooked. Pass them through a sieve.

  4. Heat up some oil in pan. Add tomato paste, onion

    and paprika powder. Let it roast a bit. Add tomatoes.

    Leave to simmer for about 5 mins. Blend. 

  5. After blending, add mashed potato, white wine and fish stock. Bring

    to a boil. Season with saffron, salt and pepper. Blend again and strain.

  6. Combine water, lemon juice and butter. Bring to a

    boil. Blend with a hand blender. Let rest.

  7. Bring a non-stick pan with a little oil to medium heat.

  8. Scrape off scales of fish. Cut each fillet into 2 pieces. Make 3 parallel

    cuts on skin. Pan-fry with skin-side down. When the skin touches

    the pan, it will curl. So once all fillets are in the pan, place a clean pot

    on top of them to keep them flat.Leave the pot on the fillets until

    the skins are crispy and the fillets are cooked almost through.

  9. Heat a pan with some butter. Just before butter

    turns brown, add spinach. Stick garlic on fork and

    stir spinach. Season with salt and pepper.

  10. Scoop soup into bowl. Add spinach. Add fish with crispy skinside

    up. Blend lemon foam again and add to soup. Serve.


Pan-fried Salmon with Vanilla Potato Purée, Capers and Cornichon
Servings: 4
Author: Chef Markus Dybwad
  • 4 slices skinless salmon fillet, about 130g each
  • some neutral oil
  • some dill for garnishing
Potato Purée
  • 500g peeled potatoes
  • seeds of 1 vanilla pod
  • 150g butter
  • 200g whipped cream
  • 200g butter
  • 25g chopped capers
  • 25g chopped cornichons
  • 50g chopped shallots
  • 30g dark soy sauce
  • 30g light soy sauce
  1. To make Sauce: Cook butter until it turns brown

    and smells nutty. Add remaining ingredients. 

  2. To make Potato Purée: Boil potatoes until

    cooked. Pass them through a fine sieve

    with vanilla seeds. Fold in butter.

  3. Cook salmon with removed-skin side down in

    a medium-hot pan with neutral oil until halfcooked

    and golden brown. Garnish with dill.

  4. Heat potato purée. Fold in whipped cream

    until you get the desired consistency. Serve

    with Sauce and salmon. Garnish with dill.


Plaice Meuniere
Servings: 4
Author: Chef Markus Dybwad
  • some flour for coating
  • some almond flour
  • some salt and pepper
  • 2 headless, gutted and skinned plaice
  • some butter
  • some capers
  • some almond flakes
  • some curly parsley
  • some lemon juice
  1. Mix flour and almond flour in a 50:50

    ratio. Season with salt and pepper.

  2. Heat neutral oil in non-stick frying pan until medium

    to high heat. Coat fillets in flour mix. Dust off flour

    and place them in pan. Cook until golden brown

    on 1 side. Add butter and turn them. Let butter

    foam and baste fillets. Remove from pan. 

  3. Add capers, almond flakes and parsley to butter that

    remains in the pan to finish the sauce. Season with salt,

    pepper and lemon juice. Drizzle over fillets. Serve.


Hamachi Tataki with Grilled Lemon Mayonnaise and Daikon
Servings: 4
Author: Chef Markus Dybwad
  • 1 top loin of Hamachi
  • 3 lemons
  • 1 leek
  • 2 egg whites
  • 1 egg yolk
  • 5g Dijon mustard
  • 2g Worcester sauce
  • 5g honey
  • 60g grapeseed oil
  • 8 slices daikon
  • some light soy sauce
  1. Trim off bloodline of Hamachi.

  2. Grill lemons in whole.

  3. Split leek in halves. Char in oven at 260℃ until

    completely black. Crush leek ash and roll fish in it.

  4. Heat a pan until its smoking. Sear fish

    quickly on all 3 sides. Remove.

  5. Blend 2 grilled lemons, eggs, mustard, Worcester

    sauce and honey. When smooth, pass through a sieve.

    Keep stirring and add grapeseed oil bit by bit.

  6. Marinate daikon slices in juice from the remaining

    grilled lemon and light soy sauce. 

  7. Slice fillets and serve with daikon and

    mayonnaise at room temperature.


Whitewashed Mussels
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins

This is the classic way to cook mussels on, simple and good. 

Course: Side Dish
Servings: 4 people
Author: Norwegian Seafood Council
  • Whitewashed mussels For 4
  • 2 minced mussels
  • 1 tbsp olive oil
  • 2 Shallots Finely chopped
  • 1 dl chopped parsley
  • 3-4 dl white wine or apple slice
  • Freshly ground pepper
  1. Rinse the shells in cold water, throw open shells or shells that do not close when you crack on them.

    Mashed onions and half of the parsley in oil to the loops are soft but not brown. Pour into the wine, cook and add the shells.

    Dam the shells under the lid until they open, about 4-5 minutes.

    Shake the sauce occasionally so that the shells are steadily steamed. Sprinkle the rest of the parsley over.

    Serve the mussels in deep plates with good bread.


Salmon Trout Carpaccio with Horseradish and Roe

Servings: 4
Author: Chef Markus Dybwad
  • 1 thick piece salmon trout top loin, about 200g
  • 2 tbsp trout roe
  • 1 tbsp chopped shallots
  • 1 tbsp chopped chives
  • 1 tbsp grated fresh horseradish
  • 100g olive oil
  • 20g lemon juice
  • some salt and pepper
  • some dill, frisée and salad leafs
  1. Trim edges of salmon trout loin so that it is nice and straight. 

    Cut trout lengthwise and horizontally to get 4 sheets of fillet. 

    Trim into rectangular shape.

  2. Combine roe, shallots, chives, horseradish, olive oil, lemon juice, salt and pepper to make dressing.

  3. Lay salmon trout on plate. Cover with dressing. Garnish with herbs.