This is Scandinavian cooking entry number two, again featuring another beautiful piece of fish bought from “Hooked” in Leslieville in Toronto, and again inspired by “New Scandinavian Cooking” chef Andreas Viestad. The dish is actually meant for Herring, but good luck finding it in the GTA — even just the frozen kind. Mackerel was the perfect substitute… we also had to substitute rutabaga in for turnips. Basically we fried up bacon, added in celeriac and rutabaga and fried it up, then took it out of the pan and combined it with diced carrot, apple and parsley. The fish was salted and peppered, as well as given a coating of mustard, then fried in the bacon grease (is your mouth drooling yet?) and once it was seared on both sides, plated and piled with the roots. Check out NewScanCook for the details. I’m looking forward to making this again.