Fish with Pork Fat & Balsamic


Serves 4




  • 700 g mullet fillet
  • 50 g smoked lard (bacon fat can be used)
  • Salt


How to do it

Cut the fillets into serving size. Heat up a frying pan and melt the lard. Add a little salt to the pan and fry the fish with the skin side down. Baste the fish using a spoon. Salt to taste.



  • Balsamic and red wine sauce
  • 100 ml balsamic vinegar
  • 100 ml red wine
  • 2 tbsp. butter
  • ½ banana shallot – chopped very fine
  • 1 bunch fresh dill – chopped


How to do it

Bring the balsamic vinegar to a boil in a small pot and reduce until half is left. Add the red wine and reduce until 20% is left. Take the pot off the heat and add the butter.
Just before serving, add the chopped onion and the dill.


For serving

  • 100 g fresh spinach
  • 200 g fresh green sweat peas
  • 1 tbsp. butter
  • Salt
  • 4 tbsp. freshly grated horseradish
  • Garnish with flower cress


How to do it

Fry the spinach and the peas in a hot pan in butter. Salt to taste.
Serve the fish with the red wine sauce, spinach and peas, grated horseradish and garnish with flower cress.


This recipe was made as part of the Fyn episode.