Lionfish fillet with celeriac and pickled carrotPerch fillet with rye bread, potato salad and kefir-leek dressing Herring with colcannon potato and black puddingRainbow trout with hollandaise sauce and green asparagusVendace “boquerones”Potato gnocchi with blue crab sauceCarp with dill sauce viergeBlack Sea mussels in einkorn "risotto" with saffron Donburi with plaice and dried seapops See the sustainable seafood recipes from season 1
