Butter-fried char with hollandaise sauce and trout roe served with fried asparagus and new potatoes is the fish dish No. 1 on the grill when the spring sun looks out in earnest.

In this week's episode, I show how easy it is to whip up a classic hollandaise sauce AND cook new potatoes on the griddle. But can it really be done, you might be wondering? Of course, all our frying pans differ in their design, but if the pan is reasonably deep, it works perfectly.

That char belongs to the most elegant genus of salmon fishermen is already confirmed when it is to be filleted as it is so elegant and perfect in its body compared to other fish.

Use the frying pan as a single large and easy-to-use water bath where you melt both the butter and whip up your own hollandaise sauce

Recipe for four people

• A whole char of about 1.2 kilos or four fillets
• New potatoes
• A bunch of green asparagus
• Fresh dill
• Lemon
• Pure butter
• Salt and black pepper

Hollandaise sauce

• 300 g butter (preferably unsalted)
• 2 egg yolks
• 2 tablespoons squeezed fresh lemon
• 1 tbsp water
• 1 tsp salt
• 0.5 krm cayenne pepper

Easter is over and we can start enjoying spring more and more. In this week's episode, I tackle the British pub classic Fish and Chips. Or yes, it's not just in the pubs that it's served, but for most Brits it's as obvious to eat Fish and Chips as it is to us to eat tacos on Fridays. Below you will find recipes and inspiration pictures, but on Youtube you can see the entire video on how to proceed step-by-step.

Visit your local fish store and either buy a whole cod weighing a few kilos or buy ready-made fillets.

You whisk the batter together with wheat flour, baking powder, curry, salt and a couple of deciliters of cheap beer. Then add two beaten egg whites.

You simply whip up the mayonnaise from scratch and then add curry and Boston cucumber. Voilá and you have the world's best remoulade sauce.

Pea stew is as important as the fish if you ask an Englishman in the pub... Mash cooked peas and mix with finely chopped shallots, olive oil, freshly squeezed lemon, a little flake salt and black pepper.

Own fries that you have cut into sticks and pre-boiled for 5 minutes are NEVER wrong. Fry to perfect crunchiness.

For Fish and Chips, a cool, strong, dark, fruity and slightly sweeter beer feels like an obvious choice.

When should you cook your Fish and Chips? By the weekend maybe...

Prescription

The fish

• Cod or other white fish (or anything as long as it is FRESH)

Frying batter

• 2 dl wheat flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 0.5 tsp curry
• 2 dl beer (a cheap bootleg beer works fine)
• 1-2 beaten egg whites

Mayonnaise and Remoulade sauce

• 2 egg yolks
• 1 tsp Dijon mustard
• 2 tsp white wine vinegar
• 2.5 dl rapeseed oil
• 1 tsp salt
• 0.5 krm black pepper
• a few splashes of Tabasco
• 1 teaspoon curry
• a generous tablespoon of Boston cucumber

Pea stump

• 250 grams of cooked green peas
• 10 fresh mint leaves
• 1 finely chopped shallot
• barely half a squeezed lemon
• 2 tbsp olive oil
• 0.5 tsp salt
• 1 cr black pepper

Keep up the good work, all grill-lovers and outdoor cooks. A wonderful new year is ahead of us and we will cook many good dishes. I hope that you (just like me) get out the grill at least once a week and cook something good, even though we are in the coldest month of the year, but long underpants and a headlamp will go a long way when the cold bites your cheeks. Then the stove actually heats up a bit too.

Beautiful January

The first dish of the year will be a really, really good pasta that has everything you could want after all the expensive weekends. It is good, simple, useful and wallet-friendly. Also works perfectly for the lunch box, so take the opportunity to cook a large batch.

Pasta Arrabbiata is for me the crown jewel of Italian pasta cuisine. With its clean and mild flavors at the base and the heat that the chili brings to the tops, it couldn't get more Italian. With its few ingredients, it is relatively easy to prepare, but you still have to give it both time and love to blossom into the taste experience it deserves.

Here I suggest an absolutely perfect wine for the pasta. A bargain if you ask me.

Remember to subscribe to my YouTube channel so you don't miss any great episodes.

Pasta Arrabbiata

500 g

Any long pasta. Preferably bronze rolled so that it absorbs the sauce better.

6

cloves of coarsely chopped garlic

3

chilies (strength as desired)

6-8

twig tomatoes

2

anchovies

1.5 dl

Parmigiano-Reggiano

1

Fresh mozzarella of better quality

1 krm

freshly ground black pepper

Sea salt and olive oil

So that you don't miss any of the upcoming episodes or if you just want to enjoy the previous ones, go to YouTube right away. Subscribe for free and press the bell and I'll remind you when a new episode is coming. See you on the tube!

In his home port at Villa Capri, Captain Mat has docked with his ship. With a great love for food and drink, he cooks the best classic dishes on his grill and drinks good wines to go with it. Bon appetit!

Cooking both starters and mains out on the grill like this in December is absolutely fantastic. Of course, it can get a little cold around the earlobes, but the joy in preparing and the happiness in the end result warms you up.

In this week's episode, I open my can of Vänerlöjrom that I have the privilege of ordering once a year from a friend-of-a-friend-of-a-friend who is a fisherman out on Lake Vänern. Then I divide it into 10-15 small bags which I freeze and can pick out at a number of well-chosen occasions in the coming years.

For the main course, there will be a saffron-scented fish stew Bouillabaisse.

Bouillabaisse is a characteristic fish and shellfish stew/soup from southern French cuisine with ingredients such as cod, salmon and a net of blue mussels as well as strong personalities such as fennel, garlic, saffron, white wine and a splash of Pernod.

Properly prepared with a lot of love, Bouillabaisse creates an incredible dynamic among the taste buds and a memorable evening for your guests. Don't be afraid of all the steps because it's not really that complicated, but the secret is good ingredients and an hour at the stove (or stove). In the fish shop, there are usually small pieces of salmon and whitefish left over that you can buy for cheap.

Recipe – Bouillabaisse

300 grams of cod (or other white fish)

300 grams of salmon

1 net of blue mussels

1 small fennel

1 large yellow onion

2 carrots

2 cloves of garlic

1 whole and hot chili

2 tbsp tomato puree

1 bag of saffron

2 bay leaves

1 liter of fish stock

2 dl white wine

A splash of Pernod

Salt and pepper

Top with aioli, peeled shrimp and croutons

When the height of summer is at its best, Captain Mat takes the opportunity to cook his favorite dish on the grill. This time it will be pikeperch, but it works just as well with well-fed perch fillets. Simple, tasty and elegant is important and already there we are at home with this dish.

The forests are full of mushrooms and the lakes are bubbling with fish so put on your boots and head out or head to the nearest grocer….

Captain Mat is now loading for August with new wonderful episodes with, among other things, the winners of May's competition as well as a "beautiful" surströmming episode. Remember to subscribe to Captain Mat on YouTube where I'll post new great episodes as soon as the ship docks.

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!

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.