2_6_ScanMag_72_Feb_2014_Text_Q9_Scan Magazine 1 04/02/2015 10:54 Page 27
Scan Magazine | Culinary Feature | Fishmarket
“Fish and seafood are extremely fresh ingredients and working with them is an inspiring challenge. We pride ourselves on being a leading fish expert,” says Markus Rautala, Executive Head Chef at Fishmarket.
Restaurant Fishmarket serves up a sea of delights Right by the Helsinki seafront, under crisp white basement vaults, sits fish and seafood restaurant Fishmarket. Elegant yet approachable, the interior reflects the cool seaside palette. With fresh, locally caught fish and such delicacies as fresh lobster, crayfish, oysters and shellfish on the menu, Fishmarket is true to its name. This distinguished pearl of a restaurant extends a warm welcome to gourmets and tourists alike. By Joanna Nylund | Photos: Fishmarket
It is safe to say that Restaurant Manager Marie Afonso and Executive Head Chef Markus Rautala have a thing for fish. “Personally I prefer the white variety. Our smoked whole whitefish is smoked on the spot and comes served in a small wooden crate. The aroma is just heavenly! It is also a customer favourite and goes well with either wine or beer,” says Marie. “Fish and seafood are extremely fresh ingredients and working with them is an inspiring challenge. We pride ourselves on being a leading fish expert,” adds Markus. ”Our oyster bar serves three different kinds of oysters and is unique in Finland. Soon we will also have a lobster tank, allowing customers to point and choose what will end up on their plate,”
he smiles. Fishmarket only serves produce from licensed providers. This ensures that the method of catching and chain of supply is traceable and in line with international regulations. 2015 will be a themed year for Fishmarket. “We want to draw on the extraordinary variety of some of the best fishmarkets in the world,” explains Marie. Customers will be taken on a journey to the culinary destinations of Martinique, San Francisco, Copenhagen and Osaka. First out is exotic Martinique, offering a Caribbean take on some seafood classics. How about lobster covered with smoked garlic, crispy sweet potato and banana mayonnaise? Or, steamed red snapper with lime and coconut salad?
“The fishmarkets in these cities are incredibly large and varied, and we are really inspired to create tasty homages to them,” enthuses Marie. “But naturally we also serve the classics that customers expect a top-notch restaurant such as ours to carry.” Champagne and oysters are famous best friends, also here. Big on Riesling and other white wines but not forgetting reds and rosés, the wine list has been expertly selected to match the varied menu. And, on Friday evenings, Fishmarket welcomes the weekend in style with oysters and sparkling prosecco.
Décor: as clean and fresh as the food served.
For more information, please visit: fishmarket.fi
Issue 73 | February 2015 | 27