Autumn is in full swing, bringing with it fresh mushrooms, crisp vegetables and warm, comforting flavours. This season, we’re highlighting a recipe that brings together Finnish fish, the treasures of the forest, and hemp seeds – a wonderfully versatile ingredient that deserves a place in every kitchen.

Pike-perch with hemp seeds, chanterelles and zucchini is a delicious example of how hulled hemp seeds can add both texture and flavour to familiar dishes. The seeds create a beautifully crisp golden crust on the fish and lend a subtle, nutty note to the meal.

The coating method is simple yet effective: first season and flour the fish, then dip it in a mixture of egg and cream before coating thoroughly in hulled hemp seeds. This ensures the seeds stick well and the result is tender on the inside, perfectly crispy on the outside.

Served with pan-fried chanterelles, zucchini sautéed in herb butter, and horseradish-flavoured crème fraîche, this dish captures the essence of autumn on a plate.

Hulled hemp seeds work beautifully not only with fish, but also with chicken, vegetables and even cheese. Their delicate flavour and excellent nutritional value make them a natural addition to both everyday and festive cooking.

Try this recipe and discover a new way to enjoy hemp seeds – healthy, flavourful, and inspired by the Nordic nature.

Pike-Perch with Hemp Seeds, Chanterelles and Zucchini

Serves 4

Ingredients:

4 pike-perch fillets (or other white fish)

Wheat flour or gluten-free flour mix

2 eggs

0.5 dl cream

Salt and pepper

Hulled hemp seeds

Sides:

Instructions:

Read more recipes here: A Classic Reimagined: White Chocolate Panna Cotta with a Hemp–Oat Crumble Twist