Cod fried on bread with ramson oil and richly flavored mussel sauce
Scan the QR code to open the recipe on mobile.
Mathias Lynghamar
Winner of Rising Star 2026 & Chef, Hotel Frederiksminde
Do you want to taste the winning dish from Rising Star 2026?
Now you can make the dish that Mathias Lynghamar won the Rising Star cooking competition with – adapted so home cooks can also participate.
The dish is inspired by Nordic cuisine, where seasonal herbs, fish and shellfish take center stage.
As Mathias Lynghamar himself describes the dish: "The combination of the juicy fish, the crispy bread, the rich sauce and the fresh, green elements create an elegant and balanced dish with both depth and lightness."
Tip: Use some of the season's vegetables and find some wild herbs.
Servings
: 4
people
Ingredients
200
g
ramson
3
dl
neutral oil
1
kg
blue mussels
200
g
white wine
150
g
butter
100
g
cream
2
cloves
garlic
2
shallots
½
bunch
lemon thyme
juice of 1 lemon
100
g
fish trimmings
100
g
cream
salt
10
g
Vesterhavsost
5
stems
lemon thyme
5
stems
lemon verbena
zest of 1 lemon
skagensbrød
1
kg
cod loins
20
g
dried morels
150
g
potatoes
60
g
cauliflower stalk
60
g
broccoli stalk
70
g
apple
Blue mussels from the sauce
Neutral oil
Butter
Fresh herbs or edible flowers (e.g., watercress, red bistort and cowslip)
Avoid screen shutting off
Instructions
Fish
Step 1/1
Trim the cod fillets and save the trimmings for fish forcemeat (min. 100 g). Salt the fillets lightly and refrigerate.
Ramson oil
Step 1/2
Blend ramson and oil together.
Step 2/2
Strain through a fine sieve or cloth and keep refrigerated.
Richly flavored mussel sauce and filling
Step 1/16
Bring white wine to a boil and add blue mussels.
Step 2/16
Steam under a lid for approximately 5 minutes until the mussels open.
Step 3/16
Set aside a handful for later use.
Step 4/16
Continue cooking the stock for approximately 15 minutes and strain it.
Step 5/16
Sauté shallots, garlic and lemon thyme in a little oil and 50 g butter until golden.
Step 6/16
Add the mussel stock and reduce as needed.
Step 7/16
Add cream and the rest of the butter.
Step 8/16
Season with salt and lemon juice.
Step 9/16
Blend the sauce until smooth and even, possibly with xanthan or cornstarch.
Step 10/16
Soak and chop the morels.
Step 11/16
Cut potatoes into small cubes and cook them until half-cooked.
Step 12/16
Fry potatoes and morels in browned butter.
Step 13/16
Cut broccoli and cauliflower stalks into small cubes and cook until tender.
Step 14/16
Cool the vegetables down.
Step 15/16
Peel the apple and cut it into small cubes.
Step 16/16
Mix all ingredients together with the mussels.
Cod with forcemeat and bread
Step 1/9
Briefly blend the cold fish and add salt until the forcemeat becomes firm.
Step 2/9
Add cream gradually. Avoid overblending.
Step 3/9
Fold small cubes of Vesterhavsost, finely chopped herbs and grated lemon zest into the forcemeat.
Step 4/9
Cut 4 slices of Skagensbrød at approximately 4 mm and set aside.
Step 5/9
Pat the fish dry and spread a thin layer of fish forcemeat on the fillets.
Step 6/9
Place bread on top and turn the fish with the bread side down.
Step 7/9
Trim the edges.
Step 8/9
Fry the fish golden and crispy on the bread side in oil and butter.
Step 9/9
Turn briefly on the fish side and finish baking at 70 °C until a core temperature of 42 °C.
Plating
Step 1/3
Warm the sauce and fold in the filling.
Step 2/3
Plate the sauce with filling in a deep plate and place the fish in the center.
Step 3/3
Drizzle with green oil and finish with fresh herbs or edible flowers.
Mathias Lynghamar
Winner of Rising Star 2026 & Chef, Hotel Frederiksminde
Mathias Lynghamar won Rising Star 2026, Sol over Gudhjem’s talent competition for the newest names in Danish haute cuisine. He currently works as a chef at Hotel Frederiksminde.
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