Want to taste the winning dish from Rising Star 2026?
Now you can make the dish that Mathias Lynghamar won the cooking competition Rising Star 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 creates an elegant and balanced dish with both depth and lightness."
Tip: Use some of the season's vegetables and find some wild herbs.
Ramson Oil
200 g ramson
3 dl neutral oil
Rich Mussel Sauce
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
Cod, Fish Forcemeat and Bread
100 g fish trimmings
100 g cream
salt
10 g Vesterhavsost cheese
5 sprigs lemon thyme
5 sprigs lemon verbena
zest of 1 lemon
Skagensbrød bread
1 kg cod loins
Filling for the Sauce
20 g dried morels
150 g potatoes
60 g cauliflower stalk
60 g broccoli stalk
70 g apple
Blue mussels from the sauce
For Frying and Plating
Neutral oil
Butter
Fresh herbs or edible flowers (e.g. lady's smock, red bistort and cowslip)
Instructions
Fish
Trim the cod fillets and save the trimmings for the fish forcemeat (min. 100 g). Lightly salt the fillets and refrigerate.
Ramson Oil
Blend ramson and oil together.
Strain through a fine sieve or cloth and refrigerate.
Rich Mussel Sauce and Filling
Bring white wine to a boil and add blue mussels.
Steam under a lid for approximately 5 minutes until the mussels open.
Set aside a handful for later use.
Simmer the stock for approximately 15 minutes and strain it.
Sauté shallots, garlic and lemon thyme in a little oil and 50 g butter until golden.
Add the mussel stock and reduce as needed.
Add cream and the remaining butter.
Season with salt and lemon juice to taste.
Blend the sauce until smooth and thick, if necessary use xanthan gum or cornstarch.
Soak and chop the morels.
Cut potatoes into small cubes and cook until halfway done.
Fry potatoes and morels in brown butter.
Cut broccoli and cauliflower stalks into small cubes and cook until tender.
Cool the vegetables down.
Peel the apple and cut it into small cubes.
Mix all ingredients together with the mussels.
Cod with Forcemeat and Bread
Briefly blend the cold fish and add salt until the forcemeat becomes firm.
Add cream gradually. Avoid over-blending.
Fold small cubes of Vesterhavsost cheese, finely chopped herbs and grated lemon zest into the forcemeat.
Cut 4 slices of Skagensbrød at approximately 4 mm and set aside.
Pat the fish dry and spread a thin layer of fish forcemeat on the fillets.
Place bread on top and turn the fish with the bread side down.
Trim the edges.
Fry the fish until golden and crispy on the bread side in oil and butter.
Briefly flip to the fish side and finish baking at 70 °C until an internal temperature of 42 °C is reached.
Plating
Heat the sauce and fold in the filling.
Plate the sauce with filling in a deep plate and place the fish in the center.
Drizzle with green oil and finish with fresh herbs or edible flowers
