Posts tagged with "fish & seafood"

Campfire griddle salmon with lemon and potatoes

Crisp potatoes and crisp-skinned salmon, cooked side by side over the campfire. The griddle gives you a hot zone and a cooler one, so potatoes and fish are ready together.

2026-11-06

Plaice with brown butter, capers and lemon

Flour-dusted plaice fried golden and finished with nutty brown butter, capers and lemon. A carbon steel pan responds quickly when you turn down the heat, so the butter browns without burning.

2026-11-06

Prawn pad thai

Pad thai is flat rice noodles stir-fried fast with prawns, egg and a tangy tamarind sauce. A deep carbon steel pan takes the high heat it needs, and the tall sides let you toss the noodles properly.

2026-11-06

Butter-fried cod loin with prawns, horseradish and clarified butter

A Swedish celebration dish that works on a weeknight: thick cod loin with a golden top, prawns, horseradish and clarified butter. The carbon steel pan browns the fish fast so it stays moist inside.

2026-11-06

Garlic prawns with lemon and parsley

Ready in fifteen minutes and straight from the hob to the table. Set the pan down, bring out the bread and let everyone dip in.

2026-11-06

Saffron fish soup with prawns and aioli

A festive fish soup with saffron, fennel and tomato that Swedes often serve at Christmas. The enamel pot takes the wine and tomato without any taint, and its even heat lets the fish poach gently.

2026-11-06

Salmon and dill quiche

Crisp pastry, juicy salmon, plenty of dill and a creamy egg custard, baked in a round enamel oven dish. Serve warm or cold with crème fraîche and roe.

2026-11-06

Janssons frestelse – Swedish potato and sprat gratin

The Swedish Christmas table's essential gratin of potato matchsticks, buttery onions, spiced sprats and cream. In a black enamelled baking tin the top turns golden and the edges crisp.

2026-11-06

Pan-fried salmon with hasselback potatoes and dill

Salmon with crisp skin, fried in a carbon steel pan and finished with butter, lemon and dill. Served with golden hasselback potatoes from the oven.

2026-11-06

Pan-fried sardines with charred lemon

Small whole fish need a properly hot pan. In carbon steel the flour crisps up at once, and the lemon chars at the edges right beside the fish.

2026-11-06

Buckwheat blinis with roe, crème fraîche and red onion

Small yeasted buckwheat blinis, cooked seven at a time in the plett pan. The cups give round, bite-sized blinis, just right for a spoonful of crème fraîche and roe.

2026-11-06

Steamed shell-on prawns with garlic and dill

Raw shell-on prawns steam in minutes in a hot pan under a glass lid. The shells flavour the juices, and through the glass you can see exactly when the prawns turn pink.

2026-11-06

Salmon in lemon cream sauce with chilli and potatoes

The potatoes fry until golden, the salmon finishes gently in lemon cream, and it all comes to the table in one pan. The enamel is fine with lemon, so the sauce can stay in the pan.

2026-11-06

Creamy salmon tagliatelle over the campfire

Tagliatelle cooked right in the pan, then tossed with cream, hot-smoked salmon, lemon and dill. The pan sits on a fire stand over the embers, so everything is done in one vessel.

2026-11-06

Stekt strömming – fried Baltic herring with mash and lingonberries

Stekt strömming is pairs of small herring fillets with dill between them, coated in rye flour and fried crisp in butter. In a properly hot carbon steel pan the fish forms a golden crust and lifts away easily.

2026-11-06