Food-photographer, located in Aarhus, Denmark.
Love working with chefs, love joining what I do best with what they do best.
Place in Denmark
Norwegian Langoustine grilled over binchotan, served with Yuzu Cosh Beurre Blanc and Rice Koji Cream at 2 star michelin restaurant JORDNÆR i Gentofte, Denmark.
Turbot, Truffles and Beurre Black, so beautiful presented by chef Eric Vildgaard at 2 star michelin restaurant JORDNÆR i Gentofte, Denmark.
From my new book "The Anglers Cookbook" - Our tak on a hotdog with fish. We used the popular danish hornfish so of course we named the dish Horndog.
Gravadlax from our new cookbook The Anglers Cookbook - made with coriander seeds, pink pepper and horseradish. Such a beautiful and taste way to handle a salmon.