I loved the location of the Fiskebar in what is the meatpacking district of Copenhagen. It was bustling yet felt off the beaten path and was an excellent spot for an outdoor lunch. Far far more refined food than you would ever expect from the location at first glance. And while the food was outstanding, in American terminology, a perfect Sunday funday spot.
Cod tartar – rye emulsion, capers, dill and burnt onion
Plaice – peas, morels, bone marrow and tarragon
3 Nordic cheeses
I definitely felt that I qualified as a local having biked to dinner in 6 inch heels. How I made it back to my hotel after wine pairings I have no idea. This was an absolutely perfect meal to end my trip. Once again it was amazing to see so many ingredients repeated yet done in such different ways. For example I had already had several courses of mackerel in the previous days, but I certainly didn’t have to cut any out of branches and eat as finger food. Nor did I have to break a potato out of a plaster cast with a stick. And while I had plenty of onions, none had merited a table side presentation. The baked onion course perhaps illustrated one of the many things I loved about Copenhagen. An onion is rarely the star of the show, often a forgotten but necessary ingredient in many recipes. But done right, it can be a star all by itself. Perhaps my most memorable dish of the meal, and one of the most memorable of the entire week was the extra aged steak course. Umami to the millionth degree.
Razor clam, Apple, kale & parsley
Mackerel, vendace roe, hazelnut & sea buckthorn
Baked onion, elderflower & caviar
Turbot, lard & turbot roe
Grilled greens, veal sweetbreads & stinging nettle pure
Dry aged beef, caviar, mushrooms
Pigeon breast, cherries, sorrel & smoked marrow
Gooseberries, woodruff & pine
Blueberries, sheep yoghurt and thyme
Burned Jerusalem artichoke, walnuts & sugar beet syrup
Tea and mignardises