For 4 portions:

Carp fries

1 carp approx. 1.5kg-2kg
plain flour for the coating
2 eggs
mixture for coating (half breadcrumbs and half blended cornflakes)
salt, pepper and fish masala spice (mixture of curry)
frying oil

Mayonnaise

1 egg yolk
30g water
10g chopped dill
1 lemon
250ml sunflower oil
salt
10ml rice vinegar
10g Dijon mustard

Tomato salad

mix  of tomatoes
30g spring onions
olive oil
juice of  ¼ lemon
sea salt

Debone the carp and cut into the flesh (as close to as possible so that you don’t cut all the way through). Then cut the fish into strips. Season with salt and spices, then coat it with flour, egg and breadcrumbs, just like schnitzel. Fry in oil until golden brown and drain on a grid. Season with salt immediately. Serve with lemon.

Whisk the egg yolk with water and vinegar and slowly pour in oil, drop by drop. Finally add lemon peel, juice and chopped dill. Season to taste.

Cut the tomatoes into larger pieces and season with lemon juice, oil and salt. Add  some chopped onion. Decorate with dill flowers.

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For 2 portions:

2x150g halibut portions without skin
60ml of buttermilk
1 lime
1g xanthan gum
3 fresh shiitake mushrooms
200g Asian vegetables (mungo bean sprouts, some salad or spinach, chard, coriander)
1 yellow carrot
salt and pepper

First we prepare a buttermilk dressing. Blend lime juice and xanthan gum into buttermilk. It will thicken beautifully even cold and it will be a great addition to the fish.

Halibut is a large flat fish, which can be easily 2 meters long. It is white at the bottom and dark at the top. It has a very firm flesh, ideal for baking, very tasty and at the same time popular and expensive.

Season the fish with salt and place it in a hot non-stick pan with a little olive oil and allow to roast. Then place in the oven for about 3-4 minutes at 180 degrees: depending on the thickness of the fish. The larger the fish the longer the time.

Cut the mushrooms into smaller pieces, the leg is very tough, we do not use it, and fry with a piece of butter. Add the coarsely chopped salad and sweat lightly. We can serve! Fish should play a major role in this recipe, so we chose the side dish with a vegetable and a more acidic dressing. Finally decorate with coriander, sprouts and strips of raw carrot. Enjoy your meal!

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For 2 portions

250 g tuna (sashimi quality)
1 canned tuna in sunflower oil (about 100g)
1 potato
5 cherry tomatoes
5 green olives
1 egg
200 ml sunflower oil
1 lemon
2 anchovies
herbs for decoration (basil, oxalis)
salt and pepper

First, let’s prepare the dressing. Put the canned tuna into a bowl, add the egg yolk and lemon juice, season with salt and pepper and blend with a hand blender. Pour in the oil really slowly, drop by drop, until the dressing thickens, you can even help yourself by some pre made mayo, it is easier to whisk, then. Season to taste and it is ready to serve. If you like it a bit sharper, you can add some red wine vinegar.

Peel the potato and cut it into bigger cubes, cook in lightly salted water. Cook until soft and brown them in a pan on a bit of olive oil.

Cut the tomatoes in halves and arrange them on a plate with olives and anchovies. Sear the tuna in a very hot pan from all sides (it is better if the fish is room temperature, before you cook it). Decorate with herbs and you are ready to go! If you want to add some more classic elements, you can use romaine lettuce or green beans, it’s up to you. Let you imagination run wild! Enjoy!

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For 2 portions

300 g meagre fillets
50 g peeled potatoes
50 g leeks
50 ml white wine
1 onion
200 ml chicken stock
200 ml milk
40 g butter
2 radishes
1 lemon
100 g oyster mushrooms
20 ml kikkoman soy sauce
some chives
edible flowers
seasoning

First, let’s make the vichyssoise cream. It is one of the basic soups, which can also be served cold. Sweat off 20 g butter, finely chopped onion and leek – until softened. Add the wine and let it boil out. Then add broth, sliced ​​potatoes and let them boil for a while. Pour in the milk and cook for another two minutes. Season with salt, 10 g butter and mix smoothly. The cream should be a bit thicker than a normal soup, it will serve as a creamy sauce. Lightly season with lemon juice.

Tear the  mushrooms to strips and remove the harder bottom parts. Melt 20 g of butter and fry the mushrooms, add soy sauce and another 10 g butter. Let these combine. Season the fish and cut into the skin: few fine cuts would be absolutely fine. Rub the skin with olive oil, it will give the fish a beautiful golden colour. Fry in olive oil skin side down. It should take 4 to 6 minutes. There’s no need to turn it until it’s done. Finally, just lightly squeeze on some lemon juice.

The fish is served with plenty of warm cream, oyster mushrooms and  sliced ​​sliced ​​radishes, chives and some edible flowers. Enjoy your meal! 

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For 2 servings:

4 portions of sea trout ( 150 g each)
250 g green lentils
50 g carrot (diced)
500 ml chicken stock
1 Chinese chives
2 baby gem
50 g butter

Lime vinaigrette (can be made in advance, ok in fridge for about 2 weeks)

juice from about 1/2 lime
50 ml extra virgin olive oil
a pinch of salt
a pinch of sugar

First we make the vinaigrette: we put all the ingredients in a closeable glass or a plastic bottle – I usually use the Sriracha one (that I love endlessly, btw!). We mix it through and voila, it’s done.

A really fresh fish is quite problematic to fillet, because the nerves are still working. We cut through the skin a little bit, so that we don’t break too deep into the fillet. Then just sprinkle a bit of salt on the skin – I use fleur de sel from Spain (Sal de Anana is simply amazing) and rub in some olive oil.

Let you pan get heated, but not too much – it shouldn’t be smoking, but it should be hot enough. We fry the fish skin down on some sunflower oil – I use it, because it doesn’t burn even at high temperatures. In the beginning we press the fish a little, so the fillet doesn’t shrink and it is evenly cooked. It takes about 4 to 6 minutes  to be done – depends how thick it is. After 3 minutes we add baby gem to the pan, that we previously cut in half and sprinkled with salt.

We cook lentils in the chicken broth until it is soft. We don’t have to rinse it, it will be done in 20 minutes. In the last few minutes we add diced carrot, chives and butter. Season with salt and ground pepper. At the end just add some salad to the plate and finish with lime dressing. Enjoy guys!

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For 2 portions

1 sea bass (600 g)
1 avocado
1 piece of dried ear fungus
1 zucchini
1 pack of shimeji mushrooms
1 small carrot
1 onion
1 small parsnip
a piece of celery root and leek
10 coriander seeds
1 bay leaf
100 ml dry white wine
50 g peas
salt and pepper
olive oil 

First, you need to peel the scales, take out the intestins and fillet the fish. Take out the little bones from the fillets with tweezers, season with salt and we are almost ready. If you’re exactly sure how to fillet the fish, you can watch my video here.

Cut the root vegetables coarsely (about the same amount as the fish bones), sauté them lightly on some olive oil and add fish bones. Pour in some wine, add the spices and let the alcohol evaporate.

Pour in some water, just that the bones are covered. Bring to boil and let it simmer for 20 minutes. Pass through a sieve and adjust the seasoning. If you feel that the stock isn’t strong enough, you can reduce it a bit more. One fish will get you maximum 2 to 3 dcl of stock.

Cut all the veggies into little dices. Soak the snow fungus in warm water for 10 minutes. When it’s soft, you need to clean it: cut out the tough middle parts and cut it into smaller pieces.

Reheat the stock, so that it’s smoking a bit (about 70 degrees). Put in the fish skin up and let it cook slowly for about 8 minutes. Add the veggies and mushrooms (except avocado) and let them warm up. Take out the fish and remove the skin (it won’t be very good to eat). Arrange everything on a deep plate and pour in a generous amount of stock. If you like, you can squeeze some lemon on the top. Enjoy!

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For 4 portions

250 g salmon with skin
100 g brown sugar
70 g coarse salt
100 ml rum (anything you have at home would do)
30 g sour cream
1 lemon
20 g wild black rice
1 granny smith apple
1 mini bell pepper
1 cucumber
sunflower oil

Salmon marinating is a really traditional process. The most popular recipe is gravlax (salt, sugar and dill), which actually preserves the fish, too. Salmon contains a significant amount of fat that absorbs most of the flavour when marinated.

Debone the fish (use tweezers for the bones) and scrape off the scales. Combine the salt and sugar and put the fish into a deeper container: it will release a lot of juice. Cover the salmon with the mixture from all angles and drizzle with rum at the end. Put it in the fridge and weight it down with another container (be careful not to smash the fish). Leave it there for at least 16 hours. Rinse the salmon with water, dry it and remove the skin.

Julienne the cucumber – we used the endless julienne cutter that makes the process much easier. Cut the apple: you can make little rounds or any shapes you prefer, and slice the mini pepper.

Heat the oil in a small pot and fry the wild rice at the highest temperature possible – it will only take a few seconds. Dry the rice on paper towel and season with salt. The rice will puff and the skin will crack.

Mix the sour cream with some lemon juice. Slice the lemon zest thinly and use it to decorate the dish.

Cut the fish into thin slices. Put everything on a plate and sprinkle with puffed rice. Enjoy!

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 For 2 portions

300 g salmon
100 g cauliflower
100 g bulgur
1 big bottom mushroom
1 bok choy
50 g broccoli
2 ml lemon vinegar
60 ml extra virgin olive oil
a piece of butter
salt, pepper, some oil

Dry the fish, remove the scales and take out the bones with tweezers. Season with salt. I like to use mineral salt from Spain, it is a bit more expensive, but worth it – I only use it for fish and meat. Rub some olive oil into the skin: we will put only a little bit in the pan later. Salmon contains a lot of fat, so no need to pour in too much.

Put the salmon in a hot pan skin down and sear for about 5 minutes, until the skin gets crispy and golden. Take it out and cut off the skin – be very careful. Put it back to the pan (the skin, too) and finish the searing. The fish should be pink inside, there is nothing worse than dry fish. Well, maybe dry pasta! Haha.

Cook the bulgur in lightly salted water until soft. Cut the nice parts of the cauliflower into thin slices, I use a knife, but even a mandoline would be great and put it on the side. You can use a hand blender for the rest. Drain the bulgur, add a piece of butter and mix it with cauliflower (not with the nice pieces, you will use these for plating). Season to taste.

Slice the remaining veggies into the thinnest slices as possible. The vinaigrette is very simple: just mix together the olive oil, vinegar and salt.

Arrange everything on a plate and drizzle with vinaigrette. Enjoy!

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