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    Grilled Saithe with Sugarkelp Salad
    - The keyword here is umami! Kelp and seaweed are umami-rich, and lend a generous, miso-like flavor to the stock. Here I have grilled saithe (pollock) without seasoning it with anything other than the wonderful sugar ...
    Super-Flavored Rib Eye with Pickled Fiddleheads
    - What is meatier than a large marbled piece of meat? Why, a piece of meat seasoned with dried or cured meat! Dried and cured meat such as bresaola or beef jerky, is salty and umami-rich ...
    Fish and Langoustine Burger
    - Fish burgers are often difficult to get nice and firm, so I have used a combination of saithe, cod and cusk, and added a little corn flour to prevent the burgers from falling apart. In ...
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    Crispy Fried Saithe with Langoustine Potatoes and Wild Asparagus
    - I like the combination of the modest saithe and the more exclusive langoustine in this dish. And since I only use the shells to extract the flavor, it is not at all expensive. Try to ...
    Porridge of Rye, Oat and Millet, with Fresh Berries, Honey and Whipped Cream
    - This porridge can be served as breakfast or dessert. Serves 4 PREPARATION: 1 Mix the grains in a large pot, place over medium high heat and roast for 5 to 10 minutes. Stir occasionally until ...
    Roasted Veal and Broad Bean Salad with fresh Hazelnuts and Lemon Thyme
    - On New Scandinavian Cooking, we prepared this wonderful cut of beef in a Viking-style ground oven, which is a made by digging a hole in the ground and filling it halfway up with stones. After ...
    Sea-Buckthorn Smoothie with Glasswort, Heather Honey and Apple
    - The saltiness from the glasswort makes this smoothie both fresh and sweet at the same time. If you can’t find glasswort, you can use rocket and a small pinch of salt. Serves 4 PREPARATION: 1 ...
    Oysters with Chervil and Ginger Relish
    - Serves 4 as a small starter PREPARATION: 1 Mix the cucumber, onion, chervil, ginger and malt vinegar in a small bowl. Open the oysters, cut the muscle loose and pour out the sea water. Top ...
    Raw Sand Gaper Mussel with Sea Herbs and Apple Cider Vinegar
    - This is Claus Meyer’s Nordic-style ceviche, a wonderful, little mouthful with a great taste of the sea. As sand gaper mussels can be hard to come by, it also be made with other mussels such ...
    Bacon-Wrapped Honey and Mustard Beef Tenderloin with Aromatic Vegetables
    - Serves 6 to 8 PREPARATION: 1 Let the meat sit in room temperature for at least one hour before starting to cook. Preheat the oven to 400 Fahrenheit (200 Celsius). 2 Season the meat generously ...
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