Cool dishes – New Nordic Kitchen style

Nordish is a new range of fish dishes from Rahbekfisk A/S. The dishes in the Nordish range are made according to some of the most significant principles of the New Nordic Kitchen.

Nordish is developed in corporation with one of Denmark's leading chefs  Claus Meyer, who with a background as chef, food writer and culinary entrepreneur  is one of the pioneers in the New Nordic Kitchen.

The New Nordic Kitchen Manifesto was a result of a symposium held in 2004 in Copenhagen. Here leading chefs from the Nordic countries agreed on a manifesto for a new Nordic Kitchen.

The ambition is to create a New Nordic Kitchen, which in virtue of its good taste and special character compares favourable with the standard of the greatest kitchens of the world.

The most significant principles of the New Nordic Kitchen are:

       - emphasis on both taste and health

       - simplicity in process and concept

       - search for a fresh vibrant taste innovation with respect for our heritage.

The new Nordic Kitchen has been renowned as an innovative and responsible project that has become widely popular amongst food critics all over the world. Furthermore, a growing demand for these products has emerged among consumers. 

Juniper berry cured salmon and cured haddock is a modern dish inspired by Japanese sashimi – but

with a twist, using traditional Nordic curing methods.  To accompany the fish, there are two

compotes made from berries and vegetables, common in the Nordic region. Especially the sea

buckthorn berry is very distinctive for the North. Read more...

The bisque is made from Norway lobster caught near the Danish island of Læsø. Seasoned stout

adds depth to the taste of the bisque and it acquires an edge from the cold-pressed apple juice.

The bisque is complemented with Norway lobster tails and scallops that come in an individual

compartment on top of the package. Read more...