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Nordic outdoor cooking

NEW NORDISK BONFIRE CUISINE

These recipes and pictures are from the new cookbook ‘Fisken’ (the fish) written by Jesper C. Winter – head chef at the famous Danish restaurant Skagen Fiskerestaurant in the beautiful town of Skagen at the northern tip of Denmark.

 

Repost from Nordisk GO Magazine 2015

MENU #1

BONFIRE HALIBUT

Ingredients

For 8 persons

 

• 1 halibut (approx. 8 kg)

• Herbs (e.g. dill, parsley, watercress, thyme and chervil)

• 1 organic lemon

• 2 shallots

• ½ dl olive oil

• spicy schnapps

• salt and pepper

Method

 

Clean the fish and remove the entrails. Cut it along the back to create a ‘pocket’. 

Chop the herbs roughly and slice the lemon and shallot in slices. Fill the ‘pocket’ with herbs and lemon slices, drizzle olive oil and season with salt and pepper.

Wrap the fish halfway in the tin foil and pour schnapps over it. Let the fish marinate in the schnapss and herbs for a few minutes.

Place the fish on a rack over the charcoals on the bonfire and let it roast for 10-12 minutes (depending on fish size), until the meat is tender and easily pulled from the fishbone.

Serve with boiled potatoes spiced with dill.

MENU #2

BLACK HERRING

Ingredients

For 8 persons

• 4-8 herrings with heads

• 1 kg of coarse salt for curing

• Straws for the fire (preferably rye mixed with stinging nettle)

 

Method

Clean and rinse the herrings. Rub them with salt inside and outside and store them covered in salt for 10-12 hours. 

Rinse the salt and dry the fish. 

Put the straw on the bonfire and roast the herrings in the flames for 4-5 minutes until they are burned black and the fins start to burn.

Serve on pumpernickel.

 

MENU #3

BONFIRE SCAMPI

Ingredients

For 8 persons

 

• 2 shallots

• herbs (eg. dill, watercress and chervil)

• 1 dl of olive oil

• juice from half a lemon

• juice from half a lime

• 2-3 cl schnapps

• salt and pepper

 

Method

Chop the shallots and herbs finely and mix them together with olive oil, lemon juice, lime juice and schnapps. Season the dressing with salt and pepper.

Split the lobsters by the tail and remove the small bowel string.

Pour one teaspoonful of dressing over each lobster and roast them over the bonfire for about 3-4 minutes until the meat turns white.

 

MENU #4

BONFIRE OYSTERS

 

Ingredients

For 8 persons

• 1 16-24 fresh oysters

• 10 cloves of garlic

• 250 g butter

• ½ cup soy sauce

 

Method

Place the fresh oysters on a grate over the bonfire.

Let them roast until they open up – and then give them just 1-2 minutes more.

Press or chop the garlic cloves into a saucepan with the butter.

Melt over the fire until the butter is golden and smells of garlic. Add the soy sauce and boil.

Pour a tablespoon of the warm butter sauce into each oyster.

Serve immediately.