Cooking with Norwegian Fjord Trout

Adam Gray and Daniel Galmiche

Not every day one has a chance to cook with one, let alone two Michelin star chefs.   That happened last week when I attended an evening with Great British Chefs, Norwegian Seafood Council, Adam Gray, Michelin star and owner of Bourne & Hollingsworth Kitchen Cookery School and Michelin star chef Daniel Galmiche. Both chefs showcased the best of Norwegian Fjord Trout has to offer and two delicious recipes. The best thing was tasting this delectable fish twice!

Bourne & Hollingsworth Kitchen

Adam Gray’s Fjord Trout stunning trout dish with crush potatoes and spinach

First up was Adam Gray recipe – Adam’s dishes champions cooking with real, quality and  fresh food. British is best!  He loves cooking with rapeseed oil, British of course!

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.

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

1. Size

Norwegian Fjord Trout is a bit smaller than salmon and sold in sizes between 2-5kg.

2. Colour

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 & Preparation

It’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.