It's finally the weekend and what could be better than a real French classic like Sole Meuniére. A very simple dish with pure flavors that are standard in all the better restaurants down on the Riviera. The difficult thing about this dish is really just finding a really fresh sole and then not overcooking it. If you only succeed in that, the guests will sit and jump in their chairs. I promise.

Go to the YouTube channel "Kapten Mat" and learn how to saber Champagne, turn sole fillets in flour and open oysters. Buon Apetito!

The mildest winter in a very long time makes the grill hot. After a few weeks with a lot of fish and shellfish, this week I offer another French classic. Grilled raw beef and a simple tomato salad with Dijon vinaigrette. A Yellow Widow Brut made the meal a heavenly experience. To be fair, it must be said that Gula Änkan is far from my favorite champagne. It's way overpriced for the rather mediocre content, but I would never wash a champagne so it's just for drinking. The sabering went as expected or even over. Look and see!

As usual, this week's film is available on YouTube. Go in and subscribe so you don't miss any in the future.

In February, there will be Wallenbergers from both sea and pasture. Hope to also find good monkfish and or turbot in the fish shop too. I just don't know what to serve it with. Thinking further. Maybe calf's liver too. This classic which is so fantastically redone at the restaurant "Kometen" in Gothenburg. So I simply pluck two super dishes straight from Kometen's menu and cook them in my oven. How hard can it be?!

Right on the shore of Öresjö, 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 Champagne. Buon Apetito!

In January, there will be very clean and simple flavors such as Vongole, blue mussels, oysters, sole, raw beef. Everything cooked in the oven with great love and lots of champagne.

January 17, 2020

Sometimes things don't go well. The fact that the bottle comes off in the neck during the sabering is not good. Not taking in too much is the code, but sometimes I get a little too eager when the Bollinger Special Cuvée is good. Really good. The good thing about the accident was that there was some champagne left at the bottom of the bottle, enough for two glasses. It was lucky because oh what champagne!

The highlight of the day was the Linguine Vongole. This Italian classic prepared at Morbergshällen. What a lovely January we live in. Buon Apetito!

At the weekend, there will be French oysters on the stove, washed down with chilled champagne. Let's see how the sabering goes...? Have failed the last two times. The trick is that it should be really cold, while at the same time you can't put too much in because then the whole bottle will crack.

Thinking about a real French classic such as Sjötunga Meuniére (Sole Meuniére). That dish is almost as simple as an oyster type. Turn the fillets in flour and then fry in a lot of butter. Serve with lemon, parsley, melted butter and freshly boiled potatoes. Sounds simple but is not exactly easy to prepare.