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 😉

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.



Cutlet (Krebinetter) with creamed veg and horseradish

Now this is real old school danish cooking, just like  my grandmother did it. It may be a old but its damn delicious!!


  • 50/50 ground beef and pork
  • Eggs
  • Milk
  • Panko breadcrumbs
  • Salt & Pepper

Combine the ground meet with the eggs. Season with salt & pepper and form into patties. Dip in the milk and seasoned breadcrumbs. Fry on medium heat until crispy.

The Veg

  • Butter
  • Flour
  • Milk
  • Carrots
  • Small potato’s
  • Fresh peas
  • Horseradish
  • Flatleaf parsley
  • Salt & Pepper

Start by precooking the carrots and potato’s in plenty of salt. Don’t overcook them!  Then create the bechamel: Melt the butter, add flour to create a roux. Slowly add milk until you have the right consistency. Add the veg to the bechamel and season.

Plate up, grate  horseradish and scatter some parsley over the plate.



PĂĽskefrokost (Easter Lunch) Part 1

I thought it would be fun to run you through a traditional Danish Easter lunch.. As it happens I was invited to a really god one just the other day (Thanks Jytte Larsen!). Hope you a ready 🙂

Note: No recipes for this one, just some inspiration..

It all starts with the…

Pickled herring






Smoked Eel and Scrambled Eggs



My December Pork Chops

My December Pork Chops

Pork Chops in a mustard-cream sauce with all the vegetabels of the season..fennel, almonds, apples and jerusalem artichokes. Seasoned with parsley and tarragon


  • Svinemørbrads medaljoner
  • Bacon
  • Sennep
  • Løg
  • Fennikel (kan undlades)
  • Fløde
  • Æble eddike
  • Frisk estragon
  • Æbler i smĂĽ tern (kan udlades)
  • Mandler (kan udlades)

Smør medaljonerne ind i rigeligt med sennep, og vikkel et stykke bacon rundt om hvert stykke.

Lav en bund af halve løgringe (der skal mange løg til) og fennikel. Og sÌt medaljonerne ovenpü.

Giv det hele en god omgang salt og peber og sÌt i oven pü ca. 200 grader, i ca. 20 min.  (til kødet begynder at fü farve.)

Tilføj en god sjat fløde, eddike og mere sennep (det stÌrke koger vÌk), skru lidt ned for varmen og giv det ca.20 min mere.

Smag til (fløden sluger en del sennep og salt) og husk eddiken for at holde det friskt.

Drys med estragon og evt. ĂŚbletern og mandler



Smorrebrod - egg salad and "saltimbocca"

Smørrebrød – egg salad and “saltimbocca”

We Danes love our smørrebrød, there are many classics (not to be messed with) but essentially they are open faced sandwich’s with whatever you like. These use some of the leftovers from our christmas dinners..

Egg Salad

  • Home made mayo
  • Hard boiled eggs
  • Sour cream
  • Curry powder
  • Salt & Pepper
  • Lemon juice
  • Chervil

Mix the mayo, sour cream, curry powder and lemon juice, chop the eggs and combine. Season with salt & pepper and lemon juice. Chop the chervil and add.


  • Leftover roast pork
  • Leftover dried parma ham
  • Sage

Cut a nice slice form the roast pork, heat on a pan. Fry a couple of sage leaves in some oil. Spread a thin layer of mustard on the pork and layer everything together.


Grilled langoustine

Grilled langoustine

Just found this dish from my archive. It’s  from earlier in the year where the grass was still green and the weather in Denmark would allow for dining outside. Quite a big contrast to the snow currently falling ..

I have always loved seafood, and this recipe is a easy way to enjoy a lot of langoustine. As long as your not afraid of getting your hands dirty 🙂

Don’t throw the left over shells away, they make the best soup base you have ever tasted…


  • Langoustine
  • Butter
  • Garlic
  • Chives
  • Lemon juice

Half the langoustine lengthwise and place in a fireproof dish.

Melt the butter and ad the copped garlic and chives. Add the lemon juice

Pour the flavored butter over the langoustine.

place the dish under the grill (lid closed) for about 6 minutes.



Hungover, need food! (Pariserbøf)

It’s the day after and maybe you had just one too many espresso martini’s… I know i did 🙂

What better way to get your head back on track then with a nice snack. This is one Danish lunch classic that just works!

Beef patty

  • Ground beef
  • Mustard
  • Worcestershire sauce
  • Salt & Pepper
  • Slice of Toast
  • Butter


  • Onion ( i prefer shallots)
  • Pickled beetroot
  • Capers
  • Horseradish
  • Egg yoke (pasteurized)

Mix the ground beef with the mustard, workcestershire souce and a god helping of salt & pepper.

Create a patty the size of your piece of toast. Butter the toast on both sides and push the patty onto the bread.

Fry the patty, beef side down. Turn and fry beef side up until the toast is crisp.

Chop the toppings and garnish.. finally pour over the egg yoke