Why Koldskål deserves more attention

Koldskål rarely gets the international recognition it deserves. The buttery and rich complexity is genuine, not simple, and the technique involved in using brown butter correctly takes real skill.

Danish New Nordic cuisine movement redefined fine dining globally in the 2000s. I encountered it first in a Noma-inspired New Nordic restaurant and that context helped me understand it properly. cold buttermilk is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Koldskål is the dish to start with.