MERMAID’S BITE – goes perfectly with fish and greens with its taste of citrus, mint and anise, and with a “bite” of chilli. Let the fish or greens marinate in
Mermaid’s Bite as this will give you the best result. The rub won the category of ‘Best Barbecue Spice’ at the Danish National BBQ Championship in 2015.

The favourite food of mermaids and mermen – can also be made on a pan or in the oven.

Whole fish, such as sea bass, mackerel or trout (or whatever fish the fishmonger caught that day),
Mermaid’s Bite  – depending on the quantity of the fish and whether you want it strong, you can experiment with the quantity.
Pyramid salt,
sprigs of parsley,
lemon slices

Wash and clean the fish, gently dry it with paper and cut 3-4 ridges on every side. Rub the fish inside and out with Mermaid’s Bite and Pyramid salt. Then stuff the fish with parsley and lemon slices and leave it in a cool place for 30-60 minutes. Cook the fish directly on the grill or in a foil grilling tray for around 20 minutes.

Delicious summer dishes that can be served as a side dish or as mains.

Smoked potatoes: Small potatoes, smoked paprika, pyramid salt, oil
Grilled vegetables: 4-5 different kinds of vegetables cut into bite-sized pieces (in total, around 1 kilo). For example, carrots, courgettes, spring onions, green asparagus, radishes and a handful of fine herbs.
Get inspired by the season.
Dressing: 1 tbsp mustard, 1 tbsp vinegar, 1 dash of pyramid salt, 5 ml of neutral-tasting oil, ½ tsp of honey, 1 tbsp of Mermaid’s Bite

Boil the potatoes for 6-7 minutes and grill them until they are tender in a foil tray. You can get the smoked flavour by putting wood suitable for smoking in the barbecue or simply turning the potatoes in a dash of smoked paprika, a splash of oil and pyramid salt. Serve them hot, straight from the grill.

Grilled vegetables: Whisk mustard, salt and vinegar together. Then slowly whisk the oil into the mixture, and at the end add honey and Mermaid’s Bite. Let the dressing rest for half an hour. Grill the vegetables. They should be tender, but still have a bit of a bite to them. Turn the warm vegetables in the dressing and
serve on a tray – top it off with fresh herbs.

Isn’t this recipe such a catch?