|Adam Gray and Daniel Galmiche|
|Bourne & Hollingsworth Kitchen|
|Adam Gray's Fjord Trout stunning trout dish with crush potatoes and spinach|
About Fjord Trout
Fjord Trout is Norwegian farmed Trout. They are bread in the crystal clear cold water in the Fjords where fresh meltwater from the glaciers and snow meets with Norwegian seawater.
Fjord Trout is known for its deep red-orange colour and white marbling that gives the flesh a rich feel and fantastic flavour. Served raw, smoked, marinated or lightly cooked it makes a great addition to the table.
Cooking with Michelin star chef Daniel Galmiche
|Michelin star chef Daniel Galmiche|
|Filleting Fjord trout with precision - I think he's done this before! 😉|
|Mise en place|
|we learned a brilliant tip: place a greaseproof paper on a old frying pan to make it non-stick, top with oil and cook as normal... fab!!!!|
|Pan fried Norwegian Fjord Trout with lentils, crispy bacon and chervil|
For the full recipe head over to Great British Chefs recipes
Model: Sonia Figone
How to spot a real Fjord Trout
Norwegian Fjord Trout is a bit smaller than salmon and sold in sizes between 2-5kg.
Fjord Trout is known for its intense red-orange colour and fine white marbling that gives the flesh a rich feel and fantastic flavour. Their skin is similar to salmon, but with a bright and silvery tone.
3. Meat structure
Its meat has a healthy sheen, and it is denser and firmer on touch, yet tender and mellow, giving it an excellent mouth feel. Norwegian Fjord Trout has a full-bodied structure and therefore the fillets are thicker. It has fewer bones than European river and dam trout, and they mainly store fat in the abdomen which makes it easy to portion it.
Versatility & PreparationIt's an incredibly versatile fish and to achieve the best flavour, texture and colour, we learned in the demo that this fish should be prepared at low temperatures; the core temperature should be between 40-48°C.
The Quality Standard for Norwegian Fjord Trout from Norwegian Seafood Council
1)Be raised in Norwegian seawater and weigh over 2kg
2)Have an even red flesh colour, a lustrous skin and a natural shape
3)Be packed as soon as harvested, stored and transported with an unbroken cold chain (at 0-4°C) until delivery
4) Be handled only by personnel trained in accordance with Quality Standard Specifications
There's a video of Daniel fishing for Fjord trout: Great British Chefs
Disclosure: I was a guest of Great British Chefs at this event. All views are my own.