These days you can be happy for the little things and it must be that the sun is shining and spring is here in earnest. Tonight at 18:00 here comes another busy episode where I hoard a super nice piece of tuna I caught at the fish store with my credit card. Unfortunately, the film received somewhat mixed reviews in the daily press only:

“Seven minutes of pure pleasure” The Express

“Captain Mat outdoes himself every episode” The evening paper

“Useless and boring! Who does he really think he is??” Today's news

“Real upper-class nonsense with champagne and oysters at a low level. Yuk!" The Dala Democrat

"Captain Mat sucks!" FIB Current

Those of you who think fish is difficult to cook at home are just delusional. Start by necking tuna and you will understand how simple it is!

Mix together a suitable cold sauce of sour cream, grated parmesan, lemon zest, olive oil, freshly ground black pepper and a pinch of flake salt. Slice the tuna. Rub the pieces in olive oil and salt and pepper. Sear in a hot pan for a maximum of 30 seconds on each side. Serve with Parmesan chips, Mediterranean rice and a sweet mixed salad and a glass of Champagne!

Have a nice weekend and take advantage of the spring sun!

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Every week there is a market in the old village of Carcès. The villagers go out and buy vegetables, cheese, bread, flowers, clothes and much more, but of course Captain Mat gets stuck with the oyster merchant. Several good varieties where one is better than the other. A little squeezed fresh lemon on and sim salabim and the delicacies are ready to be enjoyed. Bon Appetit

Soon we will be in March and that means the light is back in earnest and buds will soon burst. Or I mean corks, because of course it's something special when Champagne corks pop off. Think that inside the bottle those bubbles are just waiting to come out and be poured into your glass at any millisecond. Close your eyes, breathe in and smell the fresh seafood that you then wash down the bubbles with. Yes, then life is real as Smilla would say...

The weekend's storm feels quite far away right now. Rain, hail, storm and little sun made the weekend memorable in any case. Check out the episode below and you'll understand why. Remember to like and subscribe on Facebook and Youtube because now it's happening…

Only about a week left until we enter the month of March. The light has begun to return in earnest, even though Dennis has made it difficult with both high water levels and strong winds in our country. Now writing a shopping list for the weekend's cooking on the stove. It will be a really lovely dish to be washed down with noble bubbles from Champagne. May take the opportunity to cook before the next storm moves in just... Have a nice weekend!

I have made this beloved classic countless times. It's both a simple and tasty way to eat fish without getting bones in your mouth or it tasting like canned fish balls. Actually, a recipe is completely unnecessary as it always results in a perfect result. Of course, there are some basic ingredients that you must have, such as fish, cream, eggs, salt and pepper. Then just add what you like, such as dill, chilli, parsley, lemon juice, coarsely chopped prawns and smoked fish such as salmon or mackerel. Everything will be fine. I promise.

As usual this year, Captain Mat has docked his ship in the Dolomites and in the village of Moena in Val di Fassa. The whole valley just breathes good food, nice wines and a wonderful atmosphere with good friends. The skiing is phenomenal on endless and well-groomed slopes. However, the grill was a bit noisy to take with you, but you can always sneak a good bottle of Champagne with you.