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?!