Chef Tareq Taylor takes a late autumn trip along Finland's southern coast. The winter may be approaching but the land and sea still provides amazing opportunities to work with local food.


  • 600 g pike fillet

  • 2 tbsp butter

  • 2 small red onions, sliced

  • 1 bunch of dill

  • 150 ml smetana

  • 4 tbsk whitefish roe


  • 1.

    Portion the fillet and in fry in butter. Keep basting the fish with the browned butter until it is done.

  • 2.

    Plate the fish and top it with onion, dill, smetana and whitefish roe.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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