In the kitchen with Marcus Samuelsson

For the latest instalment of our ‘In the Kitchen’ series, Vogue Scandinavia steps into the kitchen of Marcus Samuelsson – during one of the celebrated chef's fleeting visits to Stockholm – to learn how to make one of his favourite dishes: a flavourful fusion of his Ethiopian roots and Swedish upbringing.

Related: Marcus Samuelsson reveals his 5 kitchen essentials

Few chefs embody the spirit of cultural convergence like Samuelsson. Born in Ethiopia and raised in Gothenburg, Sweden, he has made a global name for himself with his distinct take on modern comfort food – often spotlighting the richness of his heritage. With a career spanning award-winning restaurants, best-selling cookbooks, and television appearances, Samuelsson continues to champion diverse culinary voices and sustainable, inclusive food practices.

Related: Marcus Samuellsson and Maya Haile show us round their dream beachside escape

In this exclusive cooking session, Samuelsson walks us through a beloved Arctic char recipe that reflects both his personal story and his philosophy in the kitchen. Drawing on the bold spices of Ethiopian cuisine and the simplicity of classic Swedish fare, the dish is both nostalgic and forward-looking – much like Samuelsson himself.

Miso-Glazed Char

Char Ingredients:
● 3 portions (4 oz each) Arctic char, skin and bones removed
● 1 tbsp olive oil
● Salt & pepper to taste

Miso Glaze Ingredients:
● 1 tbsp miso paste
● 1 tsp soy sauce
● 1 tsp fish sauce
● 1 tbsp maple syrup or honey
● Juice and zest of 1 lemon

Method:

1. Blend all glaze ingredients in a food processor until smooth.
2. Season fish with salt and pepper.
3. Heat oil in a medium non-stick pan over medium heat.
4. Sear fish 2–3 minutes per side.
5. Transfer to a sheet tray and brush generously with miso glaze.

Pea Hummus Ingredients:
● 1 cup green peas
● 1 ripe avocado
● 1 qt chopped parsley
● 1 qt chopped mint
● 1 clove garlic (raw)
● 1 tbsp olive oil
● Juice and zest of 1 lemon
● Salt & pepper to taste

Method:

1. Combine all ingredients in a food processor.
2. Blend until smooth.

Broken Rice Ingredients:
● 2 cups broken rice
● 1 tbsp olive oil
● 1⁄3 cup minced garlic
● 1⁄3 cup minced onion
● 2 cups coconut milk
● 2 cups vegetable stock

Method:

1. In a medium pot, heat oil over medium heat.
2. Add garlic and onion. Sweat for 2–3 minutes until translucent.
3. Stir in rice and toast for about 3 minutes, until fragrant.
4. Add coconut milk and vegetable stock. Bring to a boil.
5. Cover, reduce heat to low, and simmer for 20–30 minutes until cooked through.
6. Stir and let sit.

Finishing the Rice

Ingredients:
● 4 oz cooked broken rice
● 2 oz pea hummus
● 1 oz fresh peas
● 1 tbsp grated Parmesan cheese
● 1 egg yolk
● 1 tbsp coconut milk
● 1 tsp olive oil
● Salt & pepper to taste

Method:

1. In a medium saucepan on low heat, combine pea hummus and coconut milk. Whisk for 2–3
   minutes.
2. Add fresh peas and broken rice. Cook for another 2 minutes.
3. Stir in egg yolk, Parmesan, and olive oil. Fold until creamy and evenly combined.

Berbere Oil Ingredients:
● 1 cup olive oil
● 1 tsp Berbere spice
● Salt & pepper to taste

Method:

1. Whisk all ingredients in a small bowl until fully combined.