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Danish Fish & Seafood cooking class

Seafood on the table, technique in your hands, and flavour worth keeping

Danish Fish & Seafood at Kromans is a cooking class for groups who want to get closer to fish, shellfish and the techniques that make everything come together. Denmark has a strong food culture shaped by the sea, the coast and the catch of the day. Here that tradition meets turbot, scallops, langoustines, squid, monkfish and scampi in the kitchen.

The class suits companies, teams and private groups who want to cook together in Copenhagen and learn how precision makes a difference. Fish is not difficult, but it is honest. Too little heat, too much heat or poor timing, and it lets you know. You will taste, cook and understand the ingredients while Kromans brings the hospitality, music and good kitchen energy.

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The gastronomy
About the theme
Creamy polenta topped with braised beef, blue cheese crumbles, and chopped herbs on a rustic wooden table with a glass of red wine beside it.

Our Danish Fish & Seafood cooking classes

Choose the fish menu that suits your evening. This theme is about ingredient quality, cooking, timing and flavour, from scallops and turbot to monkfish, scampi and langoustines.

Pescatarian Menu ♥

  • Potato chiffon with scallops, parsley oil and truffle oil
  • Black ravioli with nuts and ricotta, served with scampi ceviche and seaweed pesto
  • Cod timbale with ‘Harlequin’ tomato tarte tatin, chickpeas and Nocellara olives
  • Pan-fried monkfish medallion with cauliflower ‘in the green’, homemade lemon butter and mung beans
  • Crisp meringue with whipped cream and lemon sorbet, plus hazelnut truffle

Price per person DKK 1,545 excl. VAT.

Drinks included

Danish – Fish & Seafood

  • A trip to the fishmonger is not exactly cheap… and one easy way to save money is to buy whole fish and fillet them yourself – it works out at around half the price.
  • But buying fish and seafood affordably is one thing – cooking it properly is quite another. Come and learn the techniques and make sure your fish dishes hit the mark every time!
  • Lightly cured scallops with infused white asparagus, shellfish cream and dill oil
  • Brandy-flambéed squid, sous vide
  • Pan-fried turbot with fennel risotto and grilled langoustine
  • Almond cake with blueberries and coconut, plus homemade nougat parfait with espresso

Price per person DKK 1,499 excl. VAT
Drinks included

Booking

Choose one or more classes and get in touch. We always speak with you first, so together we can find exactly the right option — including if you have any particular requests or requirements.

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More about Danish Fish & Seafood gastronomy

Danish fish and seafood draw on a long tradition of coast, salt, smoke, fresh catch and practical respect for the ingredient. Surrounded by water, Denmark has always had fish at the heart of its food culture, from everyday cooking to celebratory meals.

At Kromans, this theme is about more than serving something from the sea. It is about understanding quality and treating fish and shellfish with precision. A good scallop should be sweet, firm and clean-tasting. Turbot needs a gentle hand. Squid calls for technique. Langoustines should never be heated until they turn rubbery.

The menus use techniques from the modern fish kitchen: curing, sous-vide, flambéing, pan-frying and ceviche, alongside seaweed pesto, lemon butter, mussel cream and dill oil. You learn through doing, and understanding tends to arrive around the same time someone realises that cooking fish is not so daunting after all.

The flavours balance the sea’s sweetness with richness, acidity, herbs, butter, smoke, nuts, seaweed and vegetables. One menu centres on scallops, turbot, langoustines and squid. The pescatarian menu pairs fish and shellfish with potato chiffon, black ravioli, seaweed pesto, cauliflower, lemon butter and mung beans. It is about texture, timing and flavour working together.

Cooking together makes a difference. People feel comfortable asking, tasting and adjusting. Fish rarely rewards a slavish focus on the timer. You need to look, smell, feel and taste the ingredient, and sometimes take the pan off the heat a little earlier than expected. That is when fish begins to shine.

Explore Danish Fish & Seafood in greater depth

An article about heat, timing, pan-frying and the small signs that tell you when fish is tender, juicy and ready.
An article about understanding the quality, texture and flavour of some of the sea’s most delicate ingredients.
An article about modern techniques that bring greater precision, freshness and depth to fish and seafood.

FAQs about Danish Fish & Seafood cooking classes

What is Danish Fish & Seafood at Kromans?

It is a Copenhagen cooking class where you work with fish, shellfish, technique and flavour.

You cook alongside the chef and learn how to handle scallops, turbot, langoustines, squid and monkfish with greater confidence.

Who is the fish and seafood class for?

It suits companies, teams and private groups who want a menu centred on fish and seafood, with a little more technical precision.

You will learn something practical and enjoy an evening of food, music, hospitality and shared kitchen energy at Kromans.

Do we need to know how to cook fish already?

No previous experience is needed. The class is designed to teach you the techniques as you cook.

The chef guides you through ingredients, heat, timing and flavour, so you get a better feel for when fish and shellfish are ready.

What will we learn in a fish and seafood cooking class?

You will explore ingredient quality, curing, sous-vide, pan-frying, ceviche, butter, acidity and balance.

The aim is not simply to finish the menu, but to bring out more flavour without overcooking the fish.

Where does the class take place?

The class takes place at Kromans in Copenhagen, where groups cook together in a relaxed setting with professional guidance.

There is room for questions, practical learning and the kind of kitchen atmosphere that helps you relax and learn.

Is the pescatarian menu part of this theme?

Yes. It includes fish, shellfish, vegetables, seaweed, lemon butter, ravioli and fresh flavours.

It suits groups looking for a coastal, vegetable-led menu without meat, but with plenty of substance and flavour.