First, a premise: when and if you decide to serve an entirely fish-based dinner, it’s crucial to ask yourself one important question. «Can I trust my supplier to provide me with high-quality fish for my guests?» If the answer is yes, only then can you begin your preparations.
Another useful suggestion, this time of a culinary nature: prepare a fish broth and keep it on the stovetop for the entire length of your dinner. Prepare it by including all the fish scraps and adding to a pot filled with water, paprika, scallion and a few vegetables of your liking. Let it boil and skim off the foam, continuing to cook it for an hour. You can keep adding the scraps as you cook, and use the precious liquid to dilute sauces and add flavorus to your fish dishes. Before using it, strain through a sieve and if there is some leftover, you can freeze it and use it for a future seafood risotto.
As for dessert, we’re suggesting a touch of pure American style with a carrot and almond cake. To delight your guests, try serving it with a spoonful of freshly whipped cream (no spray can, please!), lightly flavoured with powdered sugar and a pinch of cinnamon, or even a touch of powdered star anise.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.