Sautèed Plaice with Remoulade and Dill Potatoes and Remoulade

Plaice with its characteristic red spots is the most plentiful fish in Northern Europe. Plaice are best in the summer and it is one of the most popular summer dishes in the North. One can use haddock, halibut or cod fish if plaice can not be found. I don’t recommend tilapia or pangasius. They are […]

Smoked Herring with Egg Yolk, Radises and Chives -Sol over Gudhjem

Smoking is an old  metode, dating back to the year 6000 b.c., to keep fish and meat longer. The little town of Bornholm was once famous for it’s smoked herring, mackerel and salmon and  had  at one time 135 places that smoked fish. Now there are about 60 buildings that have been saved from destruction, […]