Crusted Haddock with Chorizo Foam


Serves 4

Tomato Salad:
300 g cherry tomatoes, quartered
150 g snow pea pods, sliced
1 red onion, finely chopped

1 tbsp white wine vinegar
2 tbsp olive oil
(a few drops of Agave syrup to create a balanced dressing and bring out the flavours, optional)

150 g blanched almonds, chopped
100 g sesame seeds
Salt and pepper

500 g haddock, fillets (or cod, if preferred)
2-3 tbsp olive oil

200 g chorizo, cut into pieces
250 ml heavy cream
200 ml milk

1. Prepare the salad. Combine the dressing and pour on top. Set aside.
2. Toast the chopped almond in the oven for 5-6 minutes on 200C. Add the sesame seeds and toast another 2-3 minutes.
3. Cover the fish in olive oil, dip into crusted mixture. Fry in a pan for 1-2 minute on each side. Then place on baking sheet (if the crumbs fall off, add a few more). Bake in oven for 5 minutes, or until done.
4. Fry the chorizo in a pan until a lot of the flavoursome oil has seeped out. Add the cream and simmer for 6-7 minutes. Add the milk, bring to a boil and then remove from heat. Remove the chorizo pieces (and discard them) by straining the mixture into a deep pan. Let cool for a few minutes.
5. To create the foam, use a hand held immersion blender, tilt the pan a bit on its side so that half the blender is in the liquid and the other half is not. When you run the blender on maximum speed a foam will be created. You need to have a lot of air flowing in thus the tilting of the pan is important. Mix for a few minutes until a thick foam is created.
6. Place the tomato salad and the fish on individual plates, spoon over the foam and serve immediately.

Leftover salad and crust:
For a delicious leftover lunch, use the salad, add some protein (halloumi, tuna, chicken…) and drizzle the crust (sesame and almond mix) on top.


Mackerel Pate

160907  Mackerel Pate-1441

Making a pate can be quite cumbersome. This is a shot-cut version. A very nice and salty appetiser. Dairy free. Can be served on toast, on cucumber slices or on crips bread (I have included a link to a precious recipe for this).

100 g smoked mackerel
75 ml mayonnaise
3 tsp Dijon mustard
50 ml finely chopped gherkins
Salt and pepper

Recipe for Gluten free crips bread

1. Place mackerel, mayonnaise and mustard in mixer and blend until smooth.
2. Add the chopped gherkins. Season.
3. Using a piping bag (with a nozzle large enough to accommodate the gherkin pieces), pipe onto gluten free crisp bread. Decorate with parsley.

Jerked Salmon with Tomato Quinoa and Apple Lemon Sauce

160720 Jerked Salmon w Tomatoe Quinoa and Apple Sauce-1542

This dish can also be served as a finger food in small pieces on top of spinach leaves with small dots of sauce on top. Here I’m serving the dish as a main course with a Tomato Quinoa. Smoked salmon is very rich which is why I’m suggesting quite small servings. The allspice and the cayenne pepper is what gives the dominating taste of jerk spice rub but, for the rest, feel free to experiment.

Serves 4

300-400 g smoked salmon. In one thick piece, not sliced.

Jerk spices:
½ tsp dried cayenne pepper
1 tsp ground allspice
2 tsp dried thyme
½ tsp ginger
¼ ground cloves
1 tsp ground black pepper
½ tsp ground cinnamon
Dash of salt

1 tsp honey
2 tsp lime zest
(optional – 1 garlic clove, crushed)

Tomato Quinoa:
200 ml quinoa
1 vegetable stock cube
1 onion, finely chopped
2 garlic cloves, crushed
Olive oil
6 tbsp tomato puree

1 small apple
1 tbsp lemon juice
2-3 tbsp Greek yoghurt

Black pepper or chili flakes, to decorate

1. Boil the quinoa, with the stock cube, according to manufacturer’s instructions.
2. Sautee the onion and garlic in some olive oil for a few minutes. Add the tomato puree and, while stirring, fry for another minute.
3. Add the cooked quinoa and stir, still over heat, another few minutes.
4. Combine the dry jerk ingredients. Add the honey and lime. Mix well.
5. Cut the salmon into serving portions. With your fingers, rub the spice onto the salmon, all over. Fry briefly over high heat, 45 seconds each side.
6. Mix the apple and lemon juice with a stick blender. Strain to remove some of the liquid. Add the yoghurt and stir.
7. Place some spinach leaves on the plate together with the salmon, quinoa and sauce. Decorate with some chili flakes or black pepper.

Parma Wrapped Hake with Kimizu Sauce

160518 Parma Wrapped Hake with Kimizu Sauce-2943

Kimizu Sauce is both creamy and light. This is one of the few instances I actually cook with sugar because the sauce will not be the same without it. Roasted asparagus sprinkled with sea salt, grilled salmon or any other salty dish should go nicely with this sauce. In this recipe I serve it together with parma wrapped hake. Dairy free and low fodmap.

Serves 4

3 parsnips
500 g hake, fillets
4 large basil leaves
Black pepper
4 slices of Parma ham (or Serrano)
4 tooth picks

Kimizu Sauce:
3 egg yolks
Dash of salt
3 tbsp of rice vinegar
1,5 tbsp of sugar

3oo ml quinoa, cook according to manufacturers instruction
Black olives, chopped
1 lemon, zest from the whole and juice from ½

Salt and pepper

1. The parsnips make for a beautiful addition but are not essential to the dish. If you have a dehydrator, slice the parsnips thinly and dry at about 45C overnight. Add 1 tablespoon of olive oil and grind some salt on top.
2. Prepare the hake parcels. On a piece of ham, place 1 leave of basil, a generous amount of pepper and a piece of the fish (about 125 grams). Wrap the ham around the fish and secure with a toothpick.
3. The sauce: Whisk the yolks in a bowl with a round bottom and add the salt, sugar and vinegar. Place the sauce over a pot with boiling water and whisk continuously. You must whisk vigorously with no breaks until the sauce has thickened. If you take a break the eggs will coagulate and you end up with scrambled eggs… The sauce will become think and “foamy”. When the sauce is thick enough (after about 5-6 minutes) remove it from heat and place the bowl in another bowl containing cold water and ice cubes. This is so that the sauce will quickly cool. The sauce is to be served at room temperature (or chilled).
4. Cook the quinoa. When done combine with the olives and lemon.
5. Fry the spinach, season.
6. If you have a steam oven please use it. The fish will be so moist and tender. If not, set oven at 180C and cook for about 12 minutes, until done.

Cod Sweet Potato and Tapenade

1605 Sweet Potato Tapenade Cod-2726

A wonderful fish dish where the sweet potato puree contrasts with the salty/spicy tapenade. Don’t forget to spice up the puree so it doesn’t get too sweet. Also, spread it quite thin on the plate so the taste of the fish and tapenade is not over shadowed by the puree.
This is a low fodmap dish.

Serves 4

12 green olives
12 black olives
70 g marinated char grilled red peppers
4 sundried tomatoes
1 red chili, seeds removed
1 green chili, seeds removed

Sweet potato puree:
3 large sweet potatoes, pealed and cut into thick slices
2 tbsp olive oil
3 tbsp lemon juice
Chili flakes
1 tbsp olive oil

600 g cod fillets
1 tbsp olive oil

1. Chop all tapenade ingredients into small pieces and set aside in a bowl.
2. Place the potato on an oven sheet and add the oil and salt on top.
3. In an oven at 200 C, roast the potato for 30-40 minutes, until soft.
4. Using a blender, puree the potato and add the lemon juice, salt and chili flakes. Taste and add more spice/juice as needed. Lastly, add the olive oil for a smoother texture and shine.
5. In 200 C oven, bake the cod with some olive oil and salt until done. About 15 minutes depending on thickness.
6. Assembly: Put a spoonful of puree on the plate and spread out with a knife. Place the fillet of cod on top and add the tapenade.

Fruity Quinoa Rice with Grilled Mackerel

1602 Fruity Rice Quinoa w Grilled Mackerel-1463
The Fruity Quinoa Rice is really the most important part of this dish. Instead of serving mackerel with it, you can choose chicken or some smoked fish if you prefer.
Any leftover rice will be delicious the next day, refreshed with some sautéed portobello mushrooms, some pieces of chorizo and, maybe, some paprika powder too.

Serves 6

100g pistachio nuts (including shells)
50 g pecan nuts, cut into pieces
70 g dried apricots
300 ml quinoa
300 ml red rice
Vegetable bouillon (to cook the rice in)
1 leek, finely chopped
1-2 cloves of garlic, crushed
2 tbsp red wine vinegar
3 tbsp olive oil
Salt and freshly ground black pepper
A handful of peppery rocket salad, finely chopped
3 medium sized mackerels, whole (but cleaned)
Olive oil

  1. Shell the pistachio nuts and dry fry all the nuts in a pan.
  2. Cut the apricots into smaller pieces.
  3. Cut the rocket salad finely.
  4. Cook the quinoa a few minutes less than the instructions on package indicate.
  5. Cook the rice in vegetable bouillon a few minutes less than the package instructions indicate.
  6. In a large pan, fry the leek and garlic in some oil.
  7. Add the cooked quinoa and rice. Sautee a few minutes.
  8. Drizzle some olive oil on top. Add the vinegar and salt and pepper. Taste. Season some more.
  9. Mix in the nuts and apricots.
  10. Stir in the rocket salad.
  11. Score the back of the mackerel in 3-4 places and the coat the fish with olive oil and salt.
  12. Place the mackerels in the oven under a hot grill and grill for 20-25 minutes, turning half way through. (If you have a combination steam oven, use 30% steam during the grilling.)


Almond Crusted Cod with Sweet Potato Wedges, Roasted Carrots and Tomato Sauce

160113 Almond Crusted Cod-0968
This dish is inspired by a Swedish salmon recipe with mustard sauce. It is a dairy free/low fodmap recipe.

Serves 6

1 kilo cod loins

70g almond, blanched and roughly chopped
1 tbsp Dijon mustard
1 tbsp olive oil
1 tbsp chopped dill
Salt (from a salt mill)

Tomato Sauce:
12 (1,5 kg) tomatoes, cut each in 4 wedges, then in half creating 8 pieces from each tomato
2 red peppers, cut into pieces
1 fennel bulb, cut into pieces
3 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper

Roasted Carrots:
I kilo carrots, halved lengthwise
3 tbsp olive oil
1 tbsp maple syrup (100% pure)
2 tbsp lemon juice
Salt and pepper

Sweet Potato, wedges
Olive oil

2 lemons, wedges
Oven at 200C

  1. Roast tomato sauce vegetables with oil, vinegar and seasoning in 200 C 40 min
  2. Coat the carrots with the oil, syrup, juice and seasing and roast them for 20 min in 200 C
  3. Roast potato wedges with the oil and salt for 30 min in 200 C
  4. Combine the ingredients for the crust
  5. Spread crust over fish
  6. Bake in 200 C oven for 10-12 minutes (depending on thickness of the fish)
  7. With a hand held blender, briefly process the roasted vegetables into a sauce.
  8. Serve with lemon wedges on the side


Tomato Cod with Crushed Potato and Saffron Vegetables

151230 Tomato Cod with Crushed Potato-0971

This dish is easy to prepare in advance. The vegetable saffron mix and the sauce can be made beforehand and the vegetables just heated before serving. Only the fish should be prepared in the last minute. A beautiful, colourful and very tasty meal.

Serves 4

600 g Cod

Olive oil
2 onions, thinly sliced
1 leek, thinly sliced
1 red pepper
Salt and pepper
0.5 g saffron
200 ml vegetable stock

4 tomatoes, sliced
Parsley, chopped

6 medium sized potatoes, scrubbed, skin on
Salt and pepper
Optional, 3-4 tablespoons of grated parmesan cheese

200 ml Greek yogurt
100 ml Quark
2 tbsp chopped dill
2 tbsp chopped parsley
2 tbsp chopped leek
2 tbsp lemon juice
Salt and pepper

Oven at 200C

  1. Place the fish fillets in an ovenproof dish, sprinkle with some salt and cover with aluminum foil. Bake in the oven for 20 minutes.
  2. Boil the scrubbed potatoes. When done, use a potato masher (or a fork) and slightly crush the potatoes. Don’t make mashed potatoes, just crush them slightly. Season. (Stir in the parmesan cheese.)
  3. Sauté the vegetables (excluding the tomatoes) in some oil, season with salt, pepper and saffron, add the stock, let simmer 5-10 minutes.
  4. Combine the ingredients for the sauce.
  5. Place the vegetable saffron mix on a plate. Add the fish. Put the tomato slices and parsley on top. Add the sauce and the potato.

Coconut Baked Salmon with Wok Vegetables and Red Sauce

151216 Coconut Baked Salmon w Wok Vegetables and Red Sauce-9550

A wonderful, asian inspired salmon recipe. To cut the vegetables into strands, please use a Spiral Slicer (Spiralizer).

Serves 6

6 salmon fillets, boneless, about 140 g each

Salmon marinade:
1 green chili, finely chopped
3 tbsp Greek yoghurt
2 tbsp chopped coriander leaves
2 tbsp shredded coconut
1 pinch of ground paprika
1 tsp honey
Juice from 1 lemon
1 garlic clove
Salt, pepper

1 cucumber

Wok vegetables:
1 parsnip, cut into strands
2 carrots cut into strands
1 zucchini (courgette), cut into strands
I red onion, thinly sliced
Oil for frying
Salt and pepper

Red Sauce:
1 tbsp oil
2 tbsp grated fresh ginger
1 garlic clove, crushed
2 oranges, juice
200 ml fish stock
1 tbsp tomato puree
1 tbsp honey
1 tsp corn flour
1 tbsp white wine vinegar
A pinch of ground chili

Coriander leaves to decorate

  1. Oven at 180C
  2. Place all the ingredients for the salmon marinade in a blender and mix until a smooth paste. Place the salmon in individually tin foil parcels, spoon over the marinade. Close the parcels and place in the oven for about 20-25 minutes.
  3. Cut the cucumber into 3-4 pieces (the fewer the better). Remove the seeds with the tool used to remove an apple’s core. With a sharp knife, start carving a long, thin, spiral. Arrange the spiral cucumber on the serving plate. The longer spiral the more beautiful. Set aside.
  4. Prepare the wok vegetables. Heat the oil in a wok pan (or large frying pan). Add all the wok vegetables and fry a few minutes over high heat, constantly (gently) stirring. Season.
  5. In a small saucepan, heat some oil and sauté the ginger. Add the remaining ingredients for the red sauce except the corn flour. Let simmer a few minutes. Dissolve the cornstarch in a little water and add to the sauce while stirring. Bring to a boil and keep stirring while simmering for a few minutes. Remove from heat.
  6. Place on plates, leave salmon in parcel or take out, as you desire. Add the wok vegetables, cucumber spirals and red sauce. Sprinkle some coriander on top.

151216 Coconut Baked Salmon in Foil-9564

Sweet and Spicy Cod with Kale Cake

151209 Sweet and Spic Cod with Kale Cake-9424
Kale is a wonderful, nutritious and tasty vegetable. If you can’t find kale, spinach is a good substitute. The combination with this cod makes for a tasty, light and healthy dinner.

Serves 6

6 pieces cod loins, about 120-150 g each

1 red chili, finely chopped, seeds removed
½ lemon, juice and zest
1 lime, juice and zest
2 tbsp soy sauce
1 tsp chili flakes
1 tsp rice vinegar
1-2 tbsp mango chutney
1 tbsp olive oil

Kale Cake:
500 g frozen Kale, chopped
4 eggs, beaten
150 g feta cheese, crumbled
100 ml crème fraiche
1 red onion, chopped
A few drops of Tabasco
Salt and pepper
Olive oil

Oven 200C

  1. Combine the ingredients for the dressing. Pour over the fish and marinate for at least 30 minutes.
  2. Thaw the kale and squeeze out excess liquid.
  3. Mix eggs, crème fraiche and feta cheese. Add the kale and onion. Season. Pour into a greased ovenproof casserole. Bake for 30 minutes.
  4. Place the fish in the oven for about 20 minutes.

Zander with Serrano Wrapping and Portobello Mushrooms with Spinach

151202 Zander with Serrano Wrapping sida-9408
If you can’t find Zander, any white, firm fish fillet can be used. Sometimes I add a few drops of sherry to the mushrooms but it is not necessary, Portobello mushrooms are so full of flavour on their own.

Serves 4
500 g Zander fillets, skin and bones removed
4 slices Serrano ham
2-3 tbsp butter

2 tbsp olive oil
1 garlic clove, crushed
0.25 g saffron strands
150 g Cherry tomatoes, red and yellow, halved
Spring onions, green part only, finely sliced
100 ml white wine
½ cube chicken stock
Salt and pepper
1 tbsp butter

Basil, shredded, for decorations

100g fresh spinach leaves
300g Portobello mushrooms, sliced

Rice, cooked according to package instructions

  1. Cut the fish into 4 portions, wrap the ham around it. Fry in butter on medium heat for a few minutes per side.
  2. Melt the saffron in a frying pan and sauté with the garlic in some olive oil. Add the tomatoes and spring onions. Then add the wine, stock, salt and pepper. Simmer for a few minutes.
  3. Take off heat and stir in the butter.
  4. Fry the mushrooms and the spinach in separate pans
  5. Arrange the mushrooms and spinach on the plate. Fill a ring mold with rice. Add the fish on top and spoon the tomato sauce on top. Finish by decorating with basil.

Cod Curry with Cashews

151111 fish curry-9191


This is a great dish to serve on a Friday night when you don’t have a lot of time to cook. The curry can be prepared in advance (a day ahead) and only the fish added at the finishing stage.


Serves 4


500 g Cod Loins, cut into chunks (I would do 12 pieces, allowing for 3 per person)
2 tbsp cooking oil
1 onion, thinly sliced
1 small fennel, thinly sliced
1 red pepper, thinly sliced
400g chopped tomatoes
100 ml single cream
100 ml coconut milk
2 tsp red curry paste
1 tbsp honey
1 broccoli, cut into small florets
Salt and pepper
Fresh coriander leaves for decoration
200 ml cashews
1/2 tbsp ground cumin
Salt from a salt mill
200 ml Greek yoghurt

  1. Sauté the onion, when soft add the fennel and the pepper and gently sauté another few minutes.
  2. Add the tomatoes, the cream+milk, the curry paste and honey and let simmer a few minutes.
  3. Add the broccoli. Simmer another 5 minutes.
  4. Season with salt and pepper
  5. Add the fish, simmer until done (6-7 minutes depending on the size of your chunks)
  6. Dry roast the cashews in a pan. Add the cumin and salt towards the end.
  7. Serve with the coriander and cashews sprinkled on top and the Greek yoghurt spooned over.

Seafood Saffron Casserole

151014 Seafood Saffron Casserole-9008

Light and delicious, quick to make and can partly be prepared in advance. The perfect Friday dinner party menu when you don’t have a lot of time to spend in the kitchen.

Serves 4

500 g sea bass fillets or other white, firm fish (such as cod)

150 g large, peeled shrimp
200 g mussels, no shell (optional)

1 leek, thinly sliced
2 celery stalks, sliced
2 carrots, sliced
2-4 tbsp olive oil
400g chopped tomatoes
150 ml white wine
1 cube fish stock
0,4 g saffron (to release the full flavour, add the strands to the wine 30 minutes before cooking)
Salt and pepper

Parsley, chopped

  1. Sauté the vegetables in a large, deep pan.
  2. Add the tomatoes, wine, fish stock and saffron.
  3. Simmer for 15 minutes.
  4. Add the fish
  5. Simmer another 10 minutes (until the fish is done)
  6. Add the shrimp and mussels, re-heat but do not boil.
  7. Serve with parsley on top.

Spicy Cod in a Vegetable Garden

Spicy Cod in a Vegetable Garden-8873

Marinated, Spiced Cod with Cauliflower Quenelle, Steamed vegetables with Basil Sauce and Broccoli Puree. A delicious, easy and light dish that is very fun to arrange on the plate and serve.

Serves 4
Marinated Spiced Cod:
450g cod fillets, skinned and boned and sliced into serving portions

25 ml fresh lemon juice
2 tbsp olive oil
Finely chopped parsley and coriander, about 100 ml
A pinch of salt
A pinch of ground paprika
A pinch of chili powder

Flaked almonds
Thinly sliced lime

Basil Sauce:
5 g parsley
20 g basil
1 tbsp Dijon mustard
1 tbsp rice vinegar
50 g walnuts
1 garlic clove

150 ml olive oil

Cauliflower Quenelle:
One large head of cauliflower, stems and leaves removed, cut into smaller pieces
60g Parmesan cheese, grated
Salt and pepper

Broccoli Puree:
1 medium size heads of broccoli (about 200g) cut into florets
50 ml single cream
Salt and pepper
2 tbsp lemon juice
Pinch of nutmeg
1tbsp butter

Vegetables in Napkin Ring:
1 carrot, cut into long strips
1 parsnip, cut into long strips
4 thin, miniature asparagus
1 courgette, cut into long strips
1 small cucumber

  1. Combine all ingredients for the marinade and pour over the fish, refrigerate for a few hours. In order for the marinade to better penetrate, make a few cuts into the fish.
  2. Heat oven to 200C. Place the fish in an ovenproof dish. Season with salt and place the lime slices on top. Sprinkle with flaked almonds. Baked in oven for about 20 minutes.
  3. Place all ingredients for the basil sauce, except the oil, in a blender and process until smooth. While processing, slowly add the oil. Set aside.
  4. Boil the cauliflower in salted water until soft. Drain well (if too much water remains you will have to add more cheese to be able to form the shapes of quenelles). Using a hand held blender, puree the cauliflower in the pan. Add some Parmesan cheese, mix well and season with salt and pepper.
  5. Boil the broccoli florets in salted water. When soft, process into puree with blender. Add some cream, salt, pepper, lemon juice and nut meg and process futher. Lastly add the butter.
  6. Make sure the carrot, parsnip, asparagus and courgette are about the same length. Steam (or microwave) the vegetables until soft but still crunchy (the carrot and parsnip a bit longer than the other). Cut thick slices from the cucumber and remove some of the inside as to create a vegetable napkin holder.


  1. Place a spoonful of sauce on a plate.
  2. Prepare the vegetable napkins by placing the cooked vegetable strips inside the cucumber ring and add to the plate.
  3. Spoon the broccoli puree into a piping bottle/bag. Garnish the plate with some long piped lines and place a slice of fish on top.
  4. Using two spoons, create quenelle shapes from the cauliflower mix.

Poached Sea Trout with Champagne Sauce and Quinoa with Herbs and Semi-Dried Tomatoes


Fairly straight forward but still with complex tastes. Make sure not to boil the fish, the liquid should be just below boiling point.

Serves 6

750 ml dry white wine
2 sticks celery, finely sliced
1 small bulb fennel, trimmed and finely sliced
1 tsp black peppercorns
2 lemons, finely sliced, pips removed
1 bunch tarragon, 12 leaves finely chopped and remaining leaves stripped
1 tbsp salted capers, rinsed
1 kg side of sea trout, skin-on and pin-boned

1 egg yolk
1 tsp white wine vinegar
1 tbsp lemon juice
250 ml sunflower oil
1 tsp Dijon mustard
white pepper
80 ml champagne

6 plum tomatoes, quartered
olive oil
300 ml quinoa
70 g pumpkin seeds, roasted
40 g flaked almonds, roasted
large handful mint, finely chopped
large handful basil, finely chopped

1. Preheat the oven to 150 degrees, and line a baking tray with greaseproof paper. Place tomatoes on the tray, season and sprinkle with some oil. Roast for 2 hours, or until semi-dried and just starting to brown around the edges.
2. Boil quinoa according to instructions on the package. Set aside until needed.
3. Prepare the poaching liquid: Pour the wine and 2.5 litres water into a large roasting tin, then add the celery, fennel, peppercorns, lemon slices, whole tarragon leaves and capers. Bring to the boil, then reduce the heat and simmer for 10-15 minutes.
4. Add the fish (skin-side down) to the poaching liquid, and simmer for 5 minutes, spooning the liquid over the fish now and then. Turn off the heat and leave the fish in the liquid for a further 10 minutes.
5. Make the sauce by placing egg yolk, vinegar, lemon juice and a pinch of salt in the bowl of a food processor. Mix on high speed, adding the oil in a thin stream. You should end up with a thick glossy mayonnaise. Add the mustard, some white pepper and the finely chopped tarragon leaves and mix. Pour in the champagne and mix.
6. Mix quinoa with chopped mint and basil, pumpkin seeds, almonds and the semi-dried tomatoes. Season well and mix to combine.
7. To serve, carefully remove the poached fish using two spatulas and place on a serving platter. Scatter chopped thyme over the fish and grind over some pepper. Serve together with the sauce and the quinoa.