so one down in Copenhagen, several already done in Australia.
Tivolihallen since 1791
You may have recognised by the sign that this is day one's Smorrebrod restaurant for which my "apparently under experience palate" was crucifying their "Open Sanga"
And rightly so, however this next dish got us off our seats and into the kitchen to meet its creator.
The Tivolihallens Speciality
Rock dried cod TNP (Traditional Norway Production)
With beets, egg, horseradish, mustard sauce, butter sauce and potatoes.
The best meal for us in Copenhagen.
Flavour balance and combination of the sweet pickled beets with the salty cod to the fresh powerful hit from the horseradish, mustard and of course the Nordic/Baltic staple of dill.
Winner Winner Winner.
But this is not the dish that got them into the book, it was our
Sanga Starter!!!!
Could this be a case for "Ripley's Believe it or Not"!.
I'll tell you tomorrow after we visit one of the 100 worldwide Ripley's Museum with one them located here in Copenhagen.
Close-up to show a few other little bits to chef it up ...
Stunning Combo.
Final look through the book to see if we need to try another of Copenhagen's 1001's
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