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Digest2 Recipes For Fresh Salmon & Fjord Trout From The Norwegian Seafood Council

2 Recipes For Fresh Salmon & Fjord Trout From The Norwegian Seafood Council

2 Recipes For Fresh Salmon & Fjord Trout From The Norwegian Seafood Council
By Samantha Lim
By Samantha Lim
May 21, 2019
As part of its agenda in spreading awareness about sustainable seafood practices, the Norwegian Seafood Council debunked certain myths surrounding farmed seafood, shed light on the differences between salmon and trout, and shared two Omega-3-rich recipes with Tatler.
Her Excellency Gunn Jorid Roset, Ambassador of Norway to Malaysia, trying her hand at making Gulai Tumis Trout. Photo: Norwegian Seafood Council
Chef Jimmy Chok, HE Gunn Jorid Roset, and Jon Erik Steenslid. Photo: Norwegian Seafood Council
 

Surrounded by the sizzle of pans, Spouses of Heads of Diplomatic Missions (SOHOM) and Persatuan Wanita Kementerian Luar Negeri (PERWAKILAN) rubbed shoulders with representatives from the Royal Norwegian Embassy of Malaysia in a hands-on cooking class orchestrated by the Norwegian Seafood Council.

In his welcome address to the crowd, director Jon Erik Steenslid enthused: “We hope that through this cooking class we can foster friendship and strengthen bilateral relations through our mutual love for food. Both Norwegian Salmon and Fjord Trout are a nutritious, tasty and versatile fish, perfectly suited to Asian and Western cooking."

Norwegian Salmon and Fjord Trout, two of the healthiest and safest fish to consume, aren't as tricky to prepare as one might imagine; simply refer to these straight-forward recipes:

1/2Panfried Salmon/Trout With Dill Potato, Cucumbers & Lemon Mayo

Panfried Norwegian Salmon with crushed dill potato, pickled cucumber & lemon mayo. Photo: Norwegian Seafood Council
Panfried Norwegian Salmon with crushed dill potato, pickled cucumber & lemon mayo. Photo: Norwegian Seafood Council

Ingredients

  • 200g Norwegian Salmon/Fjord Trout
  • Salt, pepper and sugar to taste
  • 1 or 2 Idaho potatoes, boiled
  • 2 Tbsps olive oil
  • 1 Tbsp butter
  • 1 sprig dill
  • 1 cucumber, peeled and sliced
  • 1 lemon juiced
  • 2 Tbsps mayonnaise
  • 1 lemon, juice & zest

Instructions

  1. Season your salmon/trout fillet with salt, pepper and sugar.
  2. Pan fry the fillet over a medium heat until cooked thoroughly. Set the fish aside.
  3. Crush the potatoes with the back of a fork. Add olive oil, butter and dill to taste.
  4. Blend the cucumber slices with lemon juice. Season with salt and pepper if you'd like.
  5. Stir some lemon juice and zest into the mayonnaise.
  6. Serve the fish alongside the cucumbers and the zesty mayonaise dressing.

2/2Gulai Tumis Salmon/Trout

Gulai Tumis Fjord Trout. Photo: Norwegian Seafood Council
Gulai Tumis Fjord Trout. Photo: Norwegian Seafood Council

Ingredients

  • 200g salmon/trout
  • Salt, pepper and sugar to taste
  • 1 ginger flower or bunga kantan, sliced
  • 50g tamarind
  • 400 ml water

Ingredients for paste

  • 10 dried chillies, soaked in hot water 5 fresh chillies, sliced
  • 1 lemongrass, sliced
  • 1cm turmeric, sliced
  • 5 shallots
  • 3 garlic
  • 1 cm belacan
  • 2 tsps sugar
  • 1 Tbsp oil

Instructions

  1. Season your salmon/trout fillet with salt, pepper and sugar.
  2. Blend or pound the ingredients for your chili paste.
  3. Heat the oil and sauté the paste until the oil breaks.
  4. Add the tamarind and water. Simmer for 5 minutes.
  5. Carefully place the fillet of fish in the pan with a spatula.
  6. Cook for 2 minutes on each side, then turn off the heat
  7. Add the ginger flower as a garnish.

Tags

DigestrecipesNorwegian Seafood Councilsalmontrout

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