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RECIPES

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S 14 EPISODE 08
Niklas Ekstedt Sea Urchin Tacos with Mahogany Clams
Slice thin pieces of salmon into sashimi. Open the sea urchins using a thick knife to break the shell and use scissors all around the urchin’s mouth to open. Pour out the water and guts. Rinse the urchin roe in ice water. Open the mahogany clams. The big muscle is on the bottom right. Use […]
Seafood
S 14 EPISODE 08
Niklas Ekstedt Salmon Tartar and Woodfire Seared Scallops
Fire up your grill! Idealy use salmon meat scraped from the bones and collar. Chop it nicely to make sure there are no chunks left. Finely chop the schallots, mix half of it with the salmon tartar in a separate bowl, mix mustard, vinegar and soy sauce, then add the salmon. Rest in the fridge […]
Seafood
S 14 EPISODE 08
Niklas Ekstedt Hay-flamed Salmon and Cured Salmon with White Bean Hot Pot
To make cured salmon, put sea salt and add half of the hay in a cooking tray and set fire to it with a torch. Make sure all the hay is burnt before mixing the ashes with the salt and cover the back loin with it. Drizzle vodka and top and let rest in the […]
Seafood
S 14 EPISODE 07
Niklas Ekstedt Juniper Smoked Perch and Creamed Chanterelles
Slice half of the lemon in 3-4 thin pieces. Rub the fish with salt and stuff it with lemon slices. Place the soaked branch of juniper on top of the glow. Place the fish on top of the smoky juniper and let smoke for about 5-8 minutes on each side (add more juniper if needed – […]
Seafood
S 14 EPISODE 03
Niklas Ekstedt Seaweed Steamed Monkfish with Seasonal Vegetables
Cut the monkfish fillet into 4 pieces. Season with salt and wrap each piece in kelp. Steam for 6-8 minutes (don´t steam too hard. Just simmering water). Place stock, soy sauce, and vegetable in a saucepan and cover with a lid. Bring to a boil and let simmer for about five minutes. Serve the soup, […]
Seafood
S 14 EPISODE 04
Niklas Ekstedt Seared Haddock with Flamed Cabbage & King Crab
Preheat a pan over medium heat. Season the fish with salt and sear skin down in 2 tbsp butter to golden brown, about 4 minutes. Add garlic and thyme after 2 minutes. Cut cabbage half and place in the flames and cook for about 10-20 minutes, should be soft but still crispy in the middle. […]
Seafood
S 14 EPISODE 04
Niklas Ekstedt Fish ‘n mashed peas
Slice fish in about 1-2 oz and season with salt 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 […]
Seafood
S 14 EPISODE 04
Niklas Ekstedt Cheviche with haddock and pickled tomatoes
Cut fish in cubes apx 2×2 cm Press lime and lemon juice, and a couple tbsp of pickling liquid over the fish and let marinate 10-20 minutes Add salt, chopped onion and pickled tomatoes. Top with crab and dill flower   Pickled tomates: Slice tomatoes in thin slices, about 0,5 cm Slice chili and remove […]
Seafood
S 14 EPISODE 05
Niklas Ekstedt Coffee cured cod
With grilled asparagus, sautéed chanterelles and tomato-& strawberry salad. Day 1: Combine sugar, salt and coffee beans Rub it in to the fish loin Pour coffee over the fish Cover and store cold for 24 hours to become “gravad” or cured, turn the fish 2-3 times during the 24 hours. Day 2: Slice scallions thinly […]
Seafood
S 14 EPISODE 02
Niklas Ekstedt Birch smoked salted herring on flat bread
Day 1: Place the salted herring in 4 liters of fresh cold water for 24 hours Combine flour, water, yeast, salt and mix it into dough Cover with a kitchen towel and store in refrigerator over-night Day 2: Place chopped onion and 4 tbsp butter in pan and place over low heat. Let cook slowly […]
Seafood
S 14 EPISODE 02
Niklas Ekstedt Stockfish-cakes with kale and red beet salad
Soak tørrfisk/stockfish in fresh water for 24 hours Cook potatoes soft in salty water Chop the fish in finely pieces Peel potatoes and mash with fish and egg yolk Add flour to smooth paste so the batter is formable and season with salt Using two spoons shape the batter in quenelles and cover with bread […]
Seafood
S 14 EPISODE 02
Niklas Ekstedt Cod medallions with hash browns and smoked roe
Start with curing the roe. Combine salt and sugar and gently rub it in to the roe. Let sit in room temperature to dissolve sugar salt mix. Once dissolved store cold for 3 days, and flip once every day. Place the roe in heat resistant bowl or pan with lid Set a branch of juniper […]
Seafood