It’s incredible that salmon and blue mussels are two of our cheapest commodities. Servings: 4 PREPARATION: 1 Peel and chop finely the shallot and the fennel. Put the cuttings from the shallot and fennel in …

Shellfish from Frøya and Hitra are among the world’s best. I can’t decide if I like the crabs or the Norway lobsters best. Luckily, in this dish I don’t have to choose! Servings: 4 PREPARATION: …

The combination of sweet and salty gives a rich, delicious taste. Here I make a kind of stock of seaweed – ordinary seaweed from the beach. If you don’t have access to seaweed, you can …

Scallops and scallops are not the same thing. Frozen scallops have been caught by trawl, so they aren’t very justifiable. Besides, they don’t have much taste either. But fresh, still live scallops from Frøya are …