We served fillets of sole with “dillnaise” and hand-peeled Greenlandic shrimps as the second dish for the menu we had developed for food festival Copenhagen Cooking 2015.
The “dillnaise” is also great with fillets of plaice.
We developed a flavourful “dillnaise” (mayonnaise with finely chopped dill) for the delicate sole fillets we served for our “smørrebrød” menu for food festival Copenhagen Cooking 2015.
The “dillnaise” became so popular that we decided to use it for the fillets of plaice on our regular menu.
Recipe for pan-fried fish fillets with “dillnaise” and shrimps Continue reading →
We aim to capture the essence of Nordic summer in our 5-course ”smørrebrød” menu for the food festival, Copenhagen Cooking 2014. You will find the recipe for the pan-fried fillet of sole with plum compote at the bottom of this page – or in the August edition of the food magazine, MAD & VENNER (in Danish).
The popular food magazine, MAD & VENNER, publishes the recipes for the 5-course “smørrebrød” menu we have created for the food festival, Copenhagen Cooking 2014, in their August edition.
The recipes are perfect for a cozy lunch for four.
Find MAD & VENNER at your news agent’s, read the recipe below or enjoy the savoury fillets of sole for a pleasant lunch at Restaurant Kronborg during Copenhagen Cooking 2014. Continue reading →