Northern Wolf Fish With Dill-Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviar

: (Sautierter Steinbeißer mit Dill-Honig Sauce, Knoblauch-Kartoffeln, Tsatsiki und Seetang Salat mit Forellenkaviar) : : : When you look at the cooked fillet in this post, you might think that the fish is way overcooked, because the longer you cook certain fish, the more of this white gunk will come to the surface. However, this […]


I have prepared gravlax a thousand times over the years, starting at the beginning of the 70’s when I worked in  Torekov/Sweden  for the first time, and usually, it comes out perfect, or at least close to perfect. It is one of those dishes which actually require an effort to mess it up. So every […]

Food Glossary & Classic French Garnishes

> > > > 1) English/French Food Glossary 2) Classic French Garnishes / Descriptions —————————————————————— 1 English/French Food Glossary > ? A À emporter (adj) to go (as opposed to sur place, for here). À l’ancienne old-fashioned, as in une baguette à l’ancienne. À point (adj) medium rare. Abats (m. pl.) offal. Abricot (m) apricot. Addition (f) check/bill. Agneau (m) lamb. Agrume (m) citrus. Aiguillette (f) in a bird (mostly […]

Gravlax Dinner

“ “ Tonight  I finally got to eat the gravlax I prepared last week. What a great tasting piece of fish. Of course, what makes it perfect is the accompanying dill/mustard sauce, without which a gravlax is not complete. Many restaurants nowadays serve gravlax with all kind of fancy sauces and condiments, which might seem […]

EASY DOES IT # 15 – Gravlax

> > There  are a few compelling reasons to make your own gravelax instead of buying it at a store or online: – Price – Fresh salmon $ 15.00 per pound versus store bought gravlax at $ 40.00 >  – Ease of preparation – actual preptime about 10 minutes, curing between 3 and 5 day’s […]