Chef Niklas, who often makes food infused with smoke or torched by fire, was originally inspired by the idea of cooking everything over an open flame, while on vacation at his cottage on the island of Ingarö in Sweden several years ago. Surrounded by nature, a new kind of fine-dining restaurant began to take shape in his mind.
Whisk self-rising flour, lager beer and 1 tsp salt to a smooth batter. Store cold for 10 minutes
Slice fennel and carrot thinly. Pick mint and dill
Combine fennel, carrot, mint and dil. Add juice from one lemon and rapeseed oil. Season with salt
Heat up a pan over medium high heat and sauté green peas with shallots and butter. Mix roughly in a blender
Heat up oil to 210°C/420°F
Dust each fish bite in flour, then dip into the batter and allow any excess to drip off. Holding in one end; gently lower fish into the oil one by one. Fry golden brown, 1-2 minutes on each side. Use proper tools.
Remove from oil and place on kitchen towel to drain.
Serve with lemon wedges, mashed peas and fennel, dill and mint salad.