Fish
Bouillabaisse with Rouille and Bread
Here you'll find Brian Mark's version of the classic bouillabaisse – with a little twist. Lobster tail, scampi, cod, and turbot lift the dish to...
Blinis with Caviar, Crème Fraîche and Steak Tartare
Blinis are a classic accompaniment to caviar. You can buy them frozen in well-stocked supermarkets, but if you want to go all the way, they're...
Ninja Rolls with Campfire-Grilled Garfish
For Gordon, the ultimate meals are those that contain wild ingredients and are prepared and enjoyed out in nature – where the ingredients come from....
Red Mullet with Fennel, Asparagus and Sabayon
As part of the Tivoli Food Festival, Erin Sykes, head chef at the Michelin-starred restaurant Texture, shares her recipe for red mullet with a rich...
Baked Salmon Side with Honey, Soy and Ginger
Easy and nourishing food is on the menu when you pop a side of salmon into the oven. The salmon gets an Asian twist with...
Baked Cod with Mushrooms and Jerusalem Artichokes
Give fish dishes an extra boost of umami (the fifth basic taste) by adding mushrooms to the dish. Here they are both pan-fried and in...
Velouté Sauce
Follow along as Brian Mark shows you how to give the classic sauce velouté – one of the famous French mother sauces – a fresh...
Charred Pollock with Crispy Eggplant, Shrimp and Melon Salad
Juicy pollock, hand-picked shrimp and crispy grilled eggplant. Thomas Rode transforms a few quality ingredients into a grilling package that tastes as good as it...
Salmon with Danish smoked cheese, salad, herbs, pickled cucumber and rye bread chips
Delicious and light lunch, which also works wonderfully as an appetizer for a dinner party, since most of the elements can be prepared in advance....