Fish fillet
with 100% upcycled
surplus bread
NEW PRODUCT
More crunch.
Less food waste.
An MSC-certified fish fillet breaded with 100% upcycled surplus bread from Danish bakeries. It looks different because it is: More cunch. Excellent taste. Better story.
100%
Upcyckled surplus bread from Danish bakeries.
Less food waste
The breading is made from surplus bread that gets a new life as a food ingredient instead of being thrown out.
Panko-style
The coarse panko-style breading delivers more crunch and a rustic texture that sets it apart from traditionally breaded fish products.
Seeds & grains
Linseed, whole grains, and other seeds from the original bread remain in the coating.
NAVIGATE
A fish fillet with a story in its breading
Every day, bakeries produce more bread than they can sell. Some of that surplus bread – still perfectly good, full of grains, seeds, and flavour – would normally go to waste. We decided to change that.
Instead of baking new bread specifically to crush into breadcrumbs, we and our partners collect surplus bread from Danish bakeries and turn it into the breading for our fish fillets. The result is a panko-style coating with visible seeds and grains:Â rustic, crunchy & honest.
Less food waste. More value on the plate.
The fish fillets are made from MSC-certified yellowfin sole, combining responsible fishing with innovative use of raw materials.
The result is a completely new type of coating with extra crunch, a rustic texture and a distinctive visual appeal – while giving valuable food resources a new life in the food chain.
You are not changing what you cook.
You are changing what went into it.
Because the surplus bread comes from real Danish bakeries the breading looks and feels different from conventional fish coatings. The flavour is the fish fillet you already know. The difference is visible and that visibility is part of what makes it credible.Â
Whether you stick to the classics or want to try something new, the recipes below are here to inspire you and your team when it is time to put it on the plate for your guests.
Recipe inspiration
Same dishes.
Same recipes.
Same routine.
The only thing that changed is what went into the product before it reached your kitchen. The fish fillet works exactly as you would expect in the dishes you already make.
Open sandwich with fish fillet, curried egg salad & hand-peeled prawns
Breaded fish on ryebread, topped with a curried egg salad, hand-peeled prawns and fresh sprouts. The egg salad replaces the traditional side of boiled egg and pulls everything together in one bite. A dish that fits naturally on a lunch menucard.
Serves 4
INGREDIENS:
- 4 fish fillets
- 4 slices rye bread
- Butter
- 4 leaves romaine lettuce
- 200–250 g hand-peeled prawns
Curried egg salad
- 4 hard-boiled, peeled eggs
- 80–100 g pickled cornichons
- 2 tbsp mayonnaise
- 1 tbsp crème fraîche
- 1–1½ tsp curry powder
- ½ tsp sugar
- Juice of ½ lemon
- 1–2 tbsp chives
- Salt and pepper to taste
METHOD:
Curried egg salad:Â Toast the curry powder briefly in a dry pan over medium heat until fragrant. Watch it carefully so it does not burn. Leave to cool slightly.
Stir together the mayonnaise, crème fraîche, sugar, toasted curry powder and lemon juice.
Roughly chop the eggs and cornichons separately. Gently fold both into the dressing and season with salt and pepper.
Chop the chives very finely and stir into the dressing. Leave some chives for decoration at the end.
Prepare the fish fillet according to the packging in oven, pan or deep-fry them.
To serve: Place a slice of rye bread spread with butter on each plate and top with a leaf of lettuce. Place the fish fillet on top of the lettuce. Spoon the curried egg salad on top. Then top with the hand-peeled prawns and sprinkle with the remaining chives.
Open-faced sandwich with fish fillet and Cabbage/apple salad
An open-faced sandwich that earns its place on any lunch menu. The red cabbage and apple salad brings crunch and sweetness. The tarragon crème fraîche dressing ties it all together. Simple to assemble, easy to scale, and a good way to show that a breaded fish fillet pairs perfectly with other than mayonaise.
Serves 4
INGREDIENS:
- 4 fish fillets
- 4 slices bread
- Butter
- Frisée lettuce, leaves separated
- Mix of herbs and shoots or sprouts
- 1 lime
Cabbage/apple salad
- 300 g red pointed cabbage
- 2 apples, cut into thin wedges or strips
- 50 g pecans
- 2 dl crème fraîche
- 1–2 tsp sugar
- Juice of ½ lemon
- 2 tbsp fresh tarragon, finely chopped
METHOD:
Salad: Toast the pecans lightly in a dry pan over medium heat until fragrant. Leave to cool, then roughly chop.
Stir together the crème fraîche, sugar, lime juice and chopped tarragon.Â
Shred the red cabbage into ultra-thin strips using a sharp knife or mandoline. Cut the apples into thin sticks. Toss both in the dressing. Fold in the toasted pecans at the end to keep some of their crunch.
Prepare the fish fillet according to the packging in oven, pan or deep-fry them.
To serve: Spread the bread thinly with butter. Place a few frisée leaves on the bread, then lay the fried fish fillet on top. Spoon the salad generously over the fish.
Finish with a handful of fresh herbs, shoots or sprouts on top for height. Serve with lime wedges on the side.
Fish fillet burger with caper dressing & beetroot/chiLli onions
A fish burger worth slowing down for. The red onions are pickled in beetroot juice, giving them a deep, vivid pink that makes the burger as striking to look at as it is to eat. The cucumber ribbons add freshness, and the caper dressing brings it all together. Built for a lunch menu, a food truck, or anywhere that takes a good burger seriously.
Serves 4
INGREDIENS:
- 4 fish fillets
- 4 burger buns
- 1 cucumber
- 1 bag lamb’s lettuce (corn salad)
Spiced beetroot/chili red onion
- 2 red onions, thinly sliced into rings
- 1 dl vinegar
- 1 dl sugar
- 1 dl water
- 50 ml beetroot juice
- 1 red chilli, thinly sliced
- 1 tsp mustard seeds
- ½ tsp black peppercorns
Caper dressing
- 2 dl mayonnaise
- 2 tbsp capers, finely chopped
- Zest and juice of ½ lemon
- Salt and pepper to taste
METHOD:
Spiced beetroot/chilii red onion: Bring the vinegar, sugar, water, beetroot juice, chilli, mustard seeds and black peppercorns to the boil until the sugar has dissolved. Pour the hot brine over the red onion rings and leave to steep for at least 20–30 minutes until they have taken on a deep pink-red colour.
Caper dressing: Stir together the mayonnaise, chopped capers, lemon juice and lemon zest. Season with salt and pepper.
Cucumber ribbons: Use a vegetable peeler to shave the cucumber lengthways into long, thin ribbons.
Prepare the fish fillet according to the packging in oven, pan or deep-fry them.
To serve: Toast the burger buns lightly so they get a little colour and a crispy cut surface. Spread the caper dressing on the inside of both the top and bottom bun. Place a handful of lamb’s lettuce on the bottom, then lay the fish fillet on top. Add the cucumber ribbons, then finish with the spiced red onions. Place the top bun on and serve immediately.
Fish fillet with beetroot & fennel salad, tahini dressing & roasted pistachios
A crisp fish fillet on a bold, colourful salad. The tahini dressing and roasted pistachios give it depth, the candy-striped beetroot makes it look as good as it tastes and the cottage cheese adds further protein to the plate. A plate that does the talking for you.
Serves 4
INGREDIENS:
- 4–8 fish fillets, depending on size
Salad
- 4 candy-striped beetroots
- 1 fennel bulb
- 100 g arugula
- ½ bunch flat-leaf parsley, chopped
- 200 g cottage cheese
- 50 g pistachios
Tahini dressing
- 3 tbsp tahini
- Juice of 1 lemon
- 3–5 tbsp cold water
- ½ clove garlic, finely grated
- 2 tbsp olive oil
- Salt to taste
METHOD:
Salad: Peel the candy-striped beetroots and slice them very thinly on a mandoline.
Slice the fennel just as thinly on the mandoline.
Toast the pistachios in a dry pan over medium heat for a couple of minutes until fragrant and lightly coloured. Leave to cool, then roughly chop.
Tahini dressing: Whisk the tahini together with the lemon juice until it thickens slightly. Add water a little at a time until the dressing is creamy and just pourable. Stir in the garlic and olive oil, and season with salt.
Prepare the fish fillet according to the packging in oven, pan or deep-fry them.
To serve: Spread the arugula as a base on a platter or individual plates. Arrange the thin slices of beetroot and fennel slightly overlapping on top. Sprinkle with chopped parsley and dot with cottage cheese. Serve the tahini dressing on the side. Finish with the roughly chopped roasted pistachios. Serve the fish alongside or on top of the salad.
Fish fillet with raspberry vinaigrette salad
The raspberry dressing cuts through the richness of the breading, and the cheese adds a creamy, tangy finish. A dish that works as well at a lunch service as it does on a late summer buffet.
Serves 4
INGREDIENS:
- 4–8 fish fillets, depending on size
Salad
- 200 g pearl barley
- 100 g argula
- 2–3 stalks celery
- 50 g walnuts
- 100–150 g a aged, sharp havarti or blue cheese
Raspberry vinaigrette
- 150 g raspberries
- 1 tbsp apple cider vinegar
- 4–5 tbsp olive oil
- 1 tsp honey
- Salt and pepper to taste
METHOD:
Pearl barley: Cook the pearl barley according to the packet instructions until tender but still with a little bite. Drain well. Leave to cool to room temperature.Â
Vinaigrette: Crush the raspberries. Whisk together with the vinegar and honey, then add the olive oil in a thin stream while whisking. Season with salt and pepper.Â
Salad: Toast the walnuts lightly in a dry pan until fragrant. Leave to cool, then roughly chop.
Slice the celery stalks thinly on the diagonal.
Prepare the fish fillet according to the packging in oven, pan or deep-fry them.
Combine the pearl barley with the argula, celery and toasted walnuts. Dress with two third of the vinaigrette. Finish by placing cheese slices or chunky pieces on top.
To serve: Serve the salad alongside the fish fillet, with the remaining vinaigrette on the side for guests to add as they like.
Fish fillet with beetroot rice & yoghurt-mint sauce
A dish built around brown rice and beetroot for the kitchen that thinks about what goes on the plate as much as how it looks. The yoghurt and mint sauce keeps it fresh without adding richness. A dish that works wherever nutrition matters without compromising on flavour.
Serves 4
INGREDIENS:
- 4–8 fish fillets, depending on size
Rice
- 300 g fresh beetroot (approximately 3–4 medium)
- 2 shallots, finely chopped
- 2 tbsp butter
- ½ tsp freshly grated nutmeg
- 250 g brown rice
- 2 ½ dl vegetable stock
- 2 ½ dl water
- 250 g baby spinach
- 1 tbsp rapeseed oil
- Zest and juice of 1 lemon
Yoghurt mint sauce
- 4 dl natural yoghurt
- 2–3 tbsp fresh mint, finely chopped
- Zest and juice of ½ lemon
- ½ clove garlic, finely grated
- Salt to taste
METHOD:
Beetroot: Trim the leaves and stalks from the beetroots, but leave the top and root end intact. This prevents the colour from bleeding out during cooking. Place them unpeeled in a pot of cold water, bring to the boil and cook for 40–50 minutes until tender when pierced with a knife.
Drain and leave to cool slightly, then rub off the skins with your hands or a piece of kitchen paper. They should slip off easily. Dice the beetroot and set aside.
Rice: Sauté the shallots in 1 tbsp butter over medium heat for 2–3 minutes. Add the nutmeg and toast briefly until fragrant. Add the brown rice and stir to coat for a couple of minutes.
Pour in the stock and water, cover with a lid and simmer over low heat for approximately 30 minutes until the rice is tender.
Yoghurt mint sauce: Stir the yoghurt together with the chopped mint, lemon juice, lemon zest and garlic. Season with salt but keep it light and let the spices and lemon carry the flavour.
Prepare the fish fillet according to the packging in oven, pan or deep-fry them.
Before the rice is almost done, sauté the diced beetroot in the remaining butter for a couple of minutes. Add the spinach and stir until just wilted.
Fold the cooked rice together with the beetroot and spinach mixture. Season with lemon juice, lemon zest and salt.
To serve: Spoon the rice onto the plates, place the fish fillet alongside, and serve the yoghurt mint sauce.
Recipe index
- Open sandwich with fish fillet, curried egg salad & hand-peeled prawns
- Open-faced sandwich with fish fillet and Cabbage/apple salad
- Fish fillet burger with caper dressing & beetroot/chilli onions
- Fish fillet with beetroot & fennel salad
- Fish fillet with raspberry vinaigrette salad
- Fish fillet with beetroot rice & yoghurt-mint sauce