08. Tartar of mackerel

Björn prepares a super light dish with one of his favorite ingredients, the mackerel. Served in delicious tomato water with a fresh seasoning made from citrus, horseradish and a punch of ginger.

Creator:
Björn Frantzén
Duration:6 minutes46 seconds
Subtitles:English, Swedish
Availability:Worldwide
  • Episode8_Cookbook.pdf

Episodes

IntroductionFree

From idea to world class – in just a couple of years time, Björn Frantzen has moved his restaurant Frantzén from the drawing table to Guide Michelin, awarded with three stars. He is both the… 

Björn shares the recipe to one of his classic dishes which has its origins at the now 3*** restaurant Frantzén. You will learn how to perfectly sear scallops, make the smoothest scrambled eggs and… 

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Björn shares yet another great dish from his restaurants. The iconic, “Onion, almond, liquorice”. Here you will learn more about the balance between sweetness and acidity. In this dish, Björn also… 

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Björn shows you one of the best ways to prepare and cook turbot, an extraordinary fish that requires a delicate hand. You will also learn how to whip up a velvety beurre blanc, topped with caviar.

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Björn teaches you how to improve your pan-roasting game when it comes to preparing chicken. Learn how to make a modern twist of the classic velouté sauce flavored with sweetcorn.

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Björn takes on a truly classic Nordic fish, the cod. Cooked to perfection with a Frantzén twist. You will also experience the full spectra of the nutty, caramelized palate, with Jerusalem artichokes,… 

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Another Frantzén classic presented by Björn. The tartar of pan-seared rump of lamb. Presented with Mediterranean flavors including toasted cumin, lavender, roasted garlic, and hay.

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This episode is all about true Swedish flavors’ and ingredients. Björn will teach you his trick to making the crispiest salt roasted new potatoes. Served with torched onions, a warm vinaigrette… 

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Björn prepares a super light dish with one of his favorite ingredients, the mackerel. Served in delicious tomato water with a fresh seasoning made from citrus, horseradish and a punch of ginger.

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Björn shows you how to prepare a fresh lobster from scratch and the cook it to perfection. You will also learn how to make a smooth emulsion seasoned with almond and vanilla. Serve this gorgeous dish… 

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Björn reveals the secrets to preparing Swedish beef and how to master one of the iconic sauces in French gastronomy, the truffle-packed sauce Périgueux. Pure luxury and umami flavors!

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Björn goes way back in Swedish gastronomy history and teaches you how to prepare a proper low temperature braised veal neck served with sticky, butter glazed carrots, and a braised sauce to die for!

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