Crab Ravioli With Chorizo And Fennel

This is a simple little dish that can be made in 15 minutes if you cheat and use store bought ravioli ūüôā


  • High quality store bought ravioli ..
  • Chorizo
  • Onion
  • Fennel
  • Spring onions
  • White whine
  • Double cream
  • Smoked paprika
  • Lemon
  • Salt & Pepper

Fry the chorizo in olive oil, add chopped onions, fennel and a small amount of smoked paprika. Add the wine and reduce. Add the cram and some of the cooking liquid from the ravioli. In the meantime cook the ravioli, drain and add to the sauce. Season with lemon, salt and pepper. Serve immediately, sprinkled with spring onion and more fennel.



Pan-fried flounder (skrubber) with a butter/capers sauce

Another danish summer classic. My friend Jacob bought the fish straight from the local fisherman the same morning.. I just added the butter ūüėČ

The fish

  • 1 Frech caught flounder pr. person
  • 1 Egg
  • Milk
  • Breadcrumbs
  • Salt & Pepper

Clean the fish and season with salt & pepper. Dip in the milk/egg mixture, then the seasoned breadcrumbs. Fry on medium heat until crisp in 50:50 oil and butter.

The sauce

  • Butter
  • capers
  • lemon
  • Salt & Pepper

Melt the butter until brown. Add plenty of capers. Season with lemon, salt & pepper.

Serve with new potatoes and a fresh salad.


Fresh Pasta & Venison Ragout

Fresh Pasta & Venison Ragout

Venison is a nice departure from everyday meet. It’s¬†unique¬†flavor makes this dish. To cut though the rich ragout i made a fresh pasta filling with ricotta, parsley, mushrooms¬†and lemon.


  • Venison
  • Chorizo
  • Red vine
  • Onion
  • Garlic
  • Carrots
  • Tomato paste
  • Butter
  • Ricotta
  • Parsley
  • Button Mushrooms
  • Lemon (juice & zest)
  • Butter
  • Pasta (homemade or fresh lasagna plates as a substitute)

Cut the Venison and Chorizo into moth size pieces. Brown the meat in a heavy pan. Add onion, garlic and carrots (all diced) and fry for a couple of minutes. Add red vine (a lot), tomato paste and water to cover the meat. Simmer for about 1 hour. Remove the lid and reduce until the sauce sticks to the meat. Season and add cold diced butter

Dice and fry the muchrooms, add some garlic and butter. Add to the ricotta. Chop and add the parsley, season with salt, pepper and lemon (juice & zest)

Cut rings of pasta and cook for a couple of minutes. Build a tower of the pasta and ricotta filling. Put the ragout around the tower.

Serve and….



Monkfish on choucroute with sage beurre blanc

Monkfish on choucroute with sage-riesling sauce

This alsatian inspired dish kickstarted my easter vacation. I found inspiration while visiting one of the best local restaurant near our family sommerhouse. If your in the neighborhood I can highly recommend it (restaurantbind)


  • Monkfish (or other firm textured fish)
  • Choucroute¬†(you can make it yourself, but in this case I used a pree made ¬†Sauerkraut)
  • Speck (cured ham)
  • Riesling
  • Vermouth
  • Butter
  • Shallot
  • Vegetable og fish stock
  • Sage

Fry a couple of speck pieces until crisp, set aside.

Heat the choucroute in a pan with a bit of water and vermouth.

Chop shallots and sage and fry in a little bit of oil. Add Vermouth and  stock, reduce until completely evaporated. Add Riesling, blend with a hand mixer. Finish the sauce with knobs of butter.

Season the monkfish with salt and pepper and fry in a pan, basting regularly.

Place the choucroute in the center of the plate, place the fish on top finishing of with a crispy piece of speck and a twig of thyme. Pour the sauce all around the dish.





Chorizo Penne

Chorizo penne

I’m quite fond of fast and easy pasta dishes. The sauce can be made in the time the pasta takes to cook, so there is no¬†excuse¬†for a hot supper ūüôā ¬†I was going for spanish inspired¬†flavors, as I had some chorizo lying¬†around. To balance the salty flavor I included capers and sweet red pepper, for color some baby spinach.


  • Pasta Penne
  • Chorizo
  • Onion
  • Garlic
  • Baby spinach
  • Chopped red bell pepper
  • Capers
  • Vinegar
  • Tomato ketchup

Start cooking the Pasta..
Dice and fry the chorizo, chop the onion, garlic and bell peper and fry in the same pan.
Add capers, a splash of tomato ketchup and vinegar. Add some of the pasta cooking water
Rinse the spinach and add to the pan.
Season with salt&pepper
Drain the pasta and add it to the sauce .



Cheese with homemade oatmeal-crispbread

Cheese with rhubarb and oatmeal-crispbread

New year dinner, course 4: ¬†Gotta’ have cheese, it’s as simple as that. To make it a bit more fancy it was served with rhubarb and home made crispbread (kn√¶kbr√łd here in Denmark) based on oatmeal (thanks to Mille for the great tip!).



  • Rhubarb
  • Caster sugar
  • Water

Cut the rhubarb into pieces, sweeten with sugar and cook with a bit of water until they begin to lose their firm texture. leave to cool.

Oatmeal crispbread

  • 1 part Oats
  • 2 parts Water
  • salt

Combine and cook for about 5 minutes. Spread the oatmeal thinly on a baking sheet and cook until lightly brown and crispy.


Tournedos Rossini on jerusalem artichoke puree with wild mushrooms

Tournedos Rossini on jerusalem artichoke puree with wild mushrooms

New year dinner, course 3:  My best friend Thomas loves tenderloin beef and foie gras so it was a no brainer to include this dish in the menu. I tried to combine the main ingredients with the earthy and nutty flavors of the jerusalem artichoke and mushrooms.

Jerusalem artichoke puree

  • Jerusalem artichokes
  • Double cream
  • Butter
  • Salt & pepper
  • Nutmeg

Peel the jerusalem artichokes and chop into halves. Cover with water and add plenty of salt. Cook for about 10 min. Drain the water and cock for another 5 minutes with a small amount of double cream. Puree with a blender. Add butter to a small frying pan, cook until golden brown. Add the brown butter to the puree and season with salt, pepper and nutmeg.

Tarragon butter sauce

  • Butter
  • Tarragon vinegar
  • White vine
  • Fresh tarragon
  • Salt & pepper

Melt butter in a pan, add a small amount of tarragon vinegar. Add a splash of white vine. Finally add the tarragon. Season with salt & pepper.


  • Your mushrooms of choice
  • Butter
  • Salt & pepper

Clean the mushrooms with a brush. Preheat a pan, add oil and fry for a couple of minutes. Finally ad butter and season with salt & pepper.

Tournedos Rossini & Assembly

  • Whole beef tenderloin
  • Whole foie gras lobe

Clean the tenderloin and cut into equally sized steaks, season with salt and pepper and pan fry medium-rare.

Cut the foie gras into slices and turn in the chopped hazelnuts, season with plenty of salt and pepper.  Pan fry until crisp on the outside.

Create a small circle of the puree in the center of the plate, place the steak on top of the puree and the foie gras on top of the steak. Place the mushrooms around the plate and finally pour some of the tarragon butter around as well.