$225 Massive ROYAL SEAFOOD PLATTER in Copenhagen, Denmark!

Good morning, I hope you are having an amazing day at Smart Queens. Today I am in Copenhagen, Denmark, we are focusing on Danish

seafood

and if you look at a map of Denmark, you will see that there is so much coastline, so many bays and water inlets, so

seafood

and fish have always been a big part of the culture and Danish food culture, and today we are going to eat amazing seafood in Copenhagen, but before we start, it's around 8:00 am. from this morning. port called Vil King Harbor. I think we'll meet a fisherman, see his fresh catch of the day, and then eat seafood.

After that, the weather is definitely not on our side today, but Espen is. telling me now can I introduce you all to the typical Danish weather cloudy Farini drizzling very cold but let's make the most of it we just met a fisherman he is already docked and unloading the catch so are you out all night? find out what time 1:00 a.m. m., okay and then come back, I'm out of seven, okay, what kind of fish is this? It's cut, oh that's good, it's trout, well, yeah, fresh catch is a lot of this right here. It's cod from the boat to your to weigh them you put them in trays with ice you could immediately put them on ice and keep them fresh there is a very attractive fish a couple of chops for the day on a large scale it's a huge trout well, I can't wait to eat seafood yes , you know as soon as Connie Spen is making us a dinner in a few days, which will appear in a different video, but she's buying a cod for that dinner.

It was fantastic to see the fresh catch and yes, to see some of the Danish seafood production in the Waters, it is still raining quite hard but we are back in Copenhagen and we will stop in the Meatpacking District because we need a coffee. I have my standard double Americano, yes, oh, it's good coffee, it's necessary. I've been waiting for this all morning. thank you, thank you very much, Meatpacking District, the old Meatpacking District of Copenhagen, and I like how you still like routines. I mean, all over Denmark, all over Copenhagen, what they've done is conserved a lot of the industrial buildings and even though they've been reused, you still see the history, you still have the character.

We will pass by a restaurant called fiscal bar, which is a modern style seafood restaurant, but people recommend it a lot, it looks really good, it's really big. spacious kitchen we will just walk through the kitchen and see some of the seafood they are preparing this is where they prepare all the food okay this is the pastry section this is our signature station the smaller plates come from warm starters , the big fish come from the biggest food place here and then everything is plated in the front and then this is where we this is the hotel food, this is the live seafood tank sea cucumbers there are some shells there are some sea urchins sea ​​and some more of the Danish lobsters is okay and then in the front which is like the bar, looking towards the seats, secondly, this is the rock of our segment: all the raw seafood that is prepared here is assembled here and they are like a beautiful veneer, all ready.

The different seafood is magnificent. We started with a Danish oyster spot and it is so beautiful. I love that presentation with ice and served in the center as if it were apple cider vinegar. They look so good, okay, I can't do the last one. boy, this is already loose, but I'm going to use the fork to put it in my mouth, yeah, wow, that's amazing, it's just that the boy stirs it really looks like a representation of the sea, the quality of the sea now tastes like seafood but it has a neutral flavor. at the same time you taste the salt water and then with that, the vinegar is smooth and kind of fruity and it just complements that saltiness, so as it was, it was very nice, very fresh, you get the taste of the Danish sea, do you? what's it called? the Danish oyster is called early Jewish origins, yes it is beautiful, like a slice of bread and then like a whipped butter.

I think it's so crunchy, so fluffy on the inside and then that whipped butter is kind of grassy, ​​I think the next dish. We have their fish and chips and this is cod, so this is the fish we've been watching all morning. I'm sure it's as fresh as it can be with some of our ultra fresh hanger cod and that's what it all comes down to and then as we were trying the cod, the fish and chips, he brought out a couple more dishes and those They are two of the most beautiful seafood dishes I have ever seen.

This is, I think, like a smoked fish which then was like at first I thought they were scallops because of the thin slices and circular shape. How about I spend it and roll it up? It has all kinds of beautiful garnishes. They make sure you have everything in one bite. I like all the ingredients so you don't have to look for ingredients, so the idea behind smoking here is also amazing the smokiness of that fish, the kind of creamy sauce, I think I eat pickled shallots, that's a red moon because it has that little flavor that tastes as good as it looks good, the next dish is about a smoked pike perch arranged in such an ingenious way with beet tartare on the outside and some flowers and I think mustard seeds too, yes, I'll start.

On this side, maybe this side here is one of those dishes that is almost too beautiful to eat, but it's almost a keyword like the sweetness of the beet and then that fish has a totally different texture than the other fish. , less smoky but good, slightly herbaceous, you have the flowers and just the accents of the herbs there and the mustard seed, the crunch of the mustard seed, a couple of similar main dishes have arrived, one that almost looks like noodles, but It's squid and radish strands and then the Florida that's tableside with some chicken sauce, what an amazing combination, and then the other one is flounder, a filet, a flounder that's been seared with some vegetables and leek , I think, as you analyze it.

It's like the juices start flowing and different colors come out. It's very juicy. Wow, that's how all the squid are. It's like the texture of the noodles. It is so soft that you taste like the essence of chicken. broth sauce and then just split it with maybe some shallots or some onions, that's extraordinary, actually, yeah, this is the flounder, click, so again, the freshness of the fish, the texture is what you notice because of how fresh it is and that's kind. of an herb sauce I love the week there and I also like a little creaminess oh yes, good news like the weather has improved, it is not raining anymore, it is not as cold as before and this is great news because of the next place we will go on this Copenhagen Danish Seafood Tour, which I think will be outdoors, well this is perfect, yes, clear weather.

It seemed like it wasn't even clear today. Oh, this is good news, okay? so we drove to the port, we are by the sea and I'm not totally sure of his full history but I know he offers tours of Copenhagen, especially by bike, but he focuses on the seafood that he cooks and prepares on his bike. Hi Mark, nice to meet you. In general, their concept is often to ride bikes with groups and then stop at places to collect ingredients and then just set up the kitchen on site, cook on site, so I'm excited about what it's going to do well, so first, actually, we'll just take a little walk and actually this is like an urban seafood farm, yeah, okay, it's true and it's amazing that, I mean, the waters are so clean in Copenhagen, this is Sam se complain as it grows, as you can see here, this is like a rope with baby muscles, okay, they've been here since this spring, so basically here we have the muscles that are like four months, three, four, five months old and these they are basically ready to transfer them to a stocking, what exactly does it look like?

I can imagine the super angel, yes, how crazy, yes, and it is growing in a completely natural way, completely, you don't bleed, okay, it's like a water plant in Iraq, one of the four hundred that will be there, it's completely natural , completely sustainable and they are only promoting seafood. growth in a completely organic way and just as they were explaining that it is a hanging seafood garden and only in that amount of space they can produce a thousand tons of mussels per year. Yeah, these guys are so cool again. They love what they're doing, they have a lot of fun at the same time and they care a lot about what they do, what they serve and how they preserve their environment, okay, we'll go back to the store and they start cooking on the bike.

Such an amazing setup. Park the bike immediately. Place folding tables that you have bar style. It's a perfect little kitchen. I love it. We are working with limitations and many of my tools have double function. I can give you an example: this knife holder, yes, it is my knife holder, yes, it is also, it is also Apple when I need to do things right and the last feature is that, in addition to a knife holder, it is also a lamp, so for the evening. Italy we can also light up the bike, no, take a bite of that one compact enough so you know it looks like a white or ready carrot, mmm it tasted like a carrot, although yes, yes, mmm delicious, yes, I saw noise, sir, yeah, well, Dolph, until it's a world premiere, the worst, the first in history, it's an honor to have this opportunity, any cream, right, young cream, celery, nuts, lemon blossoms, yeah, that's it on top of the oyster, just as he arranged everything, so gourmet, so beautiful, and the sun came out. fantastic mmm such a natural seafood flavor the sea water the creaminess of the oyster the crunch of the walnut the crunch of the celery and a different crunch mmm good very very good thank you tradition on the tours of throwing the oyster shells into the sea back with back to the natural habitat is my heat, yeah, let's go next and dish number two is ready, although you took the muscles, he peeled them, sautéed them in a little bit of oil with a bunch of mushrooms, like so many different herbs and ingredients, the green. onions, there's tomatoes in there and then we put it in a huge wrap of spinach leaves and that's so much freshness now very fresh with that hint of cheese at the end and pepper mmm all the muscles there although all the different herbs that are delicious and that they're like purely homemade on a genuine bike and this is your knife sharpener right here yeah, take it thanks for stopping being awesome.

I loved it, thank you very much demand, cold cockin, that's how you pronounce it, okay, yeah. Thank you very much Morton. Wow, it was absolutely spectacular. Many thanks to Morton. You are doing great things. He has so much energy and it would be amazing to ride with him to eat at various stops. This is the most gourmet bike ride you'll ever experience. It was fantastic, I loved it, so we started this morning, saw the fresh catch of the day, then had a modern take on Danish seafood and then the amazing bike cart seafood with Martin. So far, everything has been extraordinary, but there is still one more to go. totally different side, different style, old and traditional style of Danish seafood that we haven't tried yet, but there was no way I wanted to do a full Danish seafood tour without the traditional, we are ready to eat more seafood and I'm also excited for the traditional Danish seafood style.

We're the first ones tonight, but we're still here right when they open. We have a table right in front here and yeah, we're good. We already know what we are going to ask for. ok oh yes my kind of chairs also like the bucket seat I love it yes there is a lot of good and amazing sounding seafood on their menu with different starters lobster cod yes that will go very well with seafood, they are so crispy on the outside, steamy that it needs butter. Crispy crunchy rushon, it's so crispy on the outside, so soft and fluffy on the inside, some prawns, some mussels, some shrimp, a little mash, no shit and then I'll crash here for ISIS with some elderflower and red onions.

I was expecting something big. and beautiful things, but these are next level big beautiful things, this is the

royal

seafood

platter

, the Danish

royal

seafood

platter

, there's shrimp, there's crab, there's Easter, there's prawns, there's a lobster as a centerpiece, there's mussels, there are seaweed, there are a variety of sauces, there is something roasted. like Girl Blevins oh this is beautiful I just want to put my face in this and the different sauces that come with it different types of oysters this is spectacular oh I'm supposed to shit man yeah I'm sure I'll grab his claws I think he's about to just do it Salt, yeah, oh, that's it, oh, look at that nicely roasted lemon and now this is just show us you should be able to pour it into my mouth, well, not quite, Eddie's got a scoop, well, what are we going for? next Oh, it stirs, let's go back to the oysters, okay, and we have two different types of oysters that we add a little bit of vinegar with onion.

We've had a lot of good oysters today, in fact, shortly in the cellar, well, yes, yes, oh yes. vinegar with that, but under two wonderful of these shrimp, next, what sauce do you normally use with the shrimp head, which is top quality, all its sweet, especially if you keep chewing on them very sweet, quickly try a little of that seaweedhmm, like pickle turret, very sweet. -and-sour a really good texture, very good, very beautiful, appears in the head here, you could explore one of those sauces to accompany this prawn I have the mangosteen completely Sheldon uh yes hmm and that sauce is really wonderful maybe a little bit of radish spicy, I give it a little flavor all that prawn melts in your mouth it's fresh and refreshing starting with this lobster now I think this is one of the Danish lobsters oh so much meat, okay I think I'll just put lemon on it, that It's, well, it was incredibly muscular, actually I'd probably use a knife and cut it up, but there are no rules, you know, the only rule is enjoy it, that's definitely what we're making time for, this is the sand lobster, sand crab, crab, okay, we're getting to the bottom of the sea food tray that we're looking at, we're looking at a lot of ice now.

It's a sad but happy moment, but for the sand crab, yes, they can tell there will be a lot of meat on it and those legs, those spindly legs, how nice the trappers, they don't like soda shoes, okay, here Come on, come on, move, yeah, come to the Strand. eNOS of that, yes, I got it, we got the whole piece, oh wow, that's really good, so who skewered me, so sweet, naturally salty, from the sea water, starting to get a seafood rush on this one moment, everything is ready, everything comes down to a lobster. wow, that was leisure because you have to like peeling everything and breaking everything, but at the same time it was nice and fast and everything went down easily there it's like a baseball mitt, yeah, a little bit of lemon, I think that's all.

Do you want, yeah, I don't think I should bite into this. I'm going to responsibly eat a little piece of shell mmm wonderful and that, in short, really was a royal treat. I loved the Danish seafood butter in this. atmosphere, this place is so classic that it was the best Royal Danish seafood platter treatment. I love this ending to end this day of seafood in Denmark, some really delicious seafood and the amount of coastline Denmark has, they are blessed with an abundance of richness. seafood, so that's going to wrap up this tour of Danish seafood today.

I want to thank you very much Ben for taking me and visiting Copenhagen, for organizing everything, preparing everything, inviting me to Denmark, Copenhagen and I want to thank you very much for watching this video. Remember to like it if you enjoyed it. Leave a comment below. I would love to hear from you. If you are not already subscribed, click Subscribe and also click. the bell icon to notify you of the next video I post and also to make sure you watch the rest of the videos of this Danish food tour in Copenhagen thanks again for watching and see you in the next video