(advertisement for HAV) My good friend Jens Peter from HAV in Torvehallerne has published a cookbook that (unlike many other cookbooks about fish and seafood) is full of simple and quick recipes for really tasty dishes that don't require you to have 117 pots and pans in use! In this video we make 3 dishes from the book, and I have to say that I am really impressed by the flavor combinations and how quickly it went! Tip: if you have the opportunity, get hold of high-quality fresh fish - at HAV in Torvehallerne you get both. I have been coming there for many, many years and have always recommended it to people who appreciate quality and a gigantic assortment. 📔🎁👨🏻‍🍳 If you are looking for a gift for someone who loves food, hurry up and get hold of the book "A Sea of ​​Deliciousness", which can be purchased at HAV in Torvehallerne. The book is even divided into seasons, so you can eat fish and seafood all year round. SPICY MUSSELS WITH LEMONGRASS & COCONUT MILK 🎋🥥 What you need: Half a kg of mussels Half a bunch of spring onions 2 cloves of garlic Half a thumb of ginger 2 stalks of lemongrass 1 can of coconut milk 1/4 bunch of coriander 3 lime leaves 1 lime Half a chili 2 tbsp. oyster sauce 1 tbsp. fish sauce How to do it: Check if any of the mussels are open or damaged, discard them. Scrape the small “beard” off the mussel (there is rarely a “beard” on line mussels and they are more meaty). Cut the bottom of the spring onions and chop them, halve the lime, chop the chili, garlic and ginger and sauté it in a large pot with the bottom of the spring onions. Pound the bottom of the lemongrass, chop it and add it to the mixture. When the lemongrass is tender, add the coconut milk, oyster sauce and fish sauce. Cook the mixture for a few minutes before adding the mussels. Put the lid on the pot for 3-5 min. and turn the mussels a few times during the process. All the mussels should be open, discard those that are not. Squeeze 1-2 limes over the dish. Chop the coriander and the tops of the spring onions and serve with it. FRIED COD WITH STEAMED SPRING ONIONS & OYSTER CAPS 🎣🍄‍🟫 What you need: 180 gr. cod loin 3 large spring onions 2 tbsp. ponzu 100 gr. oyster caps 1 egg How to do it: Place the egg in a cup and pour boiling water over it. Cut the oyster caps into smaller pieces. Place a large pan with neutral-flavored oil on top. Place the cod and oyster caps on the pan when it is hot and do not stir the mushrooms too much - and do not remove the cod before it has fried for 5-6 min. After 5-6 min. frying time, add butter to the pan and the butter has melted, turn the cod over just as carefully and fry for 1 minute. Drain the cod and place it on some kitchen paper. Add ponzu to the mushrooms in the pan and fry for 1 minute. Cut the spring onions lengthwise and add them to the mushrooms together with a little neutral oil and a little water, let the spring onions steam until tender. Then drain them. Beat the egg in your hand and arrange the egg yolk on the dish. TUNA TATAR WITH BLOOD ORANGE & CASHEW NUTS 🐟🍊 What you need: 150 gr. fresh tuna (high quality) 2 organic blood oranges 1 black garlic Half a fennel 30 grams salted cashew nuts 2 tbsp. olive oil 1 tsp. piment d'Espelette 1 tbsp. soy 1 tsp. piment How to do it: Make the marinade: grate the zest from both oranges, squeeze the juice from one, add the soy, olive oil, half of the piment d'Espelette and the black garlic, which you mash with a fork. Cut the tuna into small cubes and the same with the other orange and turn it in the marinade. Season the mixture with salt. Finely chop the fennel (preferably on a mandolin) and put it in ice water so that it becomes nice and crispy. Serve with the last half of the pimento, which is sprinkled over the dish. 00:00 Meet Jens Peter! 1:38 SPICY MUSSELS WITH LEMONGRASS & COCONUT MILK 🎋🥥 8:28 FRIED COD WITH STEAMED SPRING LEAVES & OYSTER CAPS 🎣🍄‍🟫 16:28 TUNA TATAR WITH BLOOD ORANGE & CASHEW NUTS 🐟🍊 Join this channel to get access to perks: / @umutsakarya5878 Dear friend, welcome to my YouTube! I have a dream to teach you how to cook, give you a great knowledge of ingredients, and equip you with lots of knowledge about cooking techniques, food culture and history. Together we will dispel myths, mystery and horror stories about cooking - and instead go into the kitchen with confidence, knowledge and curiosity. Cooking is like learning a new language: if you don't practice it, you can never get better at it. And believe me - no one is born a good chef. We will make dishes from all over the world and we will challenge both taste buds and brains! My social media & contact information: https://linktr.ee/umutsakarya