Rooted in Nature
Exploring Fjord Trout with the chefs of Fløirestauranten.
The Fjord Trout Series – Volume 3.
The pure essence of the Norwegian fjords
Fjord Trout truly embodies the essence of the Norwegian fjords. The fjords were shaped by glaciers: Endless stretches of deep blue sea piercing the rugged landscape, surrounded by steep green hills. Rivers crash down from the snow-covered mountain tops, passing bountiful fruit orchards stretching along the shores of Western Norway.
People have prospered here for thousands of years, living off the land and the sea. Here the conditions are perfect for the Fjord Trout.
Where
Texture tells the Story.
In the forests and hills surrounding Fløien, Bergen, Fjord Trout meets moss, stone and deeply rooted culinary traditions. Guided by multiple chefs at Fløirestauranten, we dive into earthy, textured, and nuanced interpretations of this Norwegian treasure.
VIKTOR DIMITROV
Sous-Chef, Fløirestauranten
Fjord Trout is very gentle fish, a perfect combination of flavour and texture, perfect balance between fat and meat, color and texture.
You can use any kind of cooking, it will end up beautiful and delicious. It covers a very wide range of combinations with other flavours in form of sauces and garnishes.
Fjord Trout, with horseradish sauce and glazed vegetables.
RENÉ LEO BLUME
Head Chef, Schou & Selskap Fløirestauranten
Fjord Trout, in my view, is an underrated fish and one of my favourites.
I like to treat it as gently as possible; lightly cured, raw, or just slightly cooked at a low temperature – to preserve its fresh taste, delicate texture, and silky mouthfeel.
Simplicity allows the fish to truly shine and express the very best of the Norwegian fjords.
Fjord Trout, with crispy skin, fennel salad, nasturtium and sour milk.
ANDREA SAMMARTINO
Assistant Head Chef, Brasserie Fløirestauranten
As a chef of Italian origin with a foundation in the extensive culinary heritage of the southern French region, it is only recently that I have come to appreciate the full potential of the Fjord Trout.
A renewed appreciation for this excellent product has emerged, largely attributable to its remarkable versatility.
Pan fried, lightly cured, smoked, paired with a pasta or a delicate risotto, the Fjord Trout can be used in a wide range of refined preparations for both classic and contemporary cuisine.
Fjord Trout, truffle seaweed tagliolini, shrimps, langoustine Beurre Blanc.
CHRISTIAN HEEN
Sous-chef, Schou Fløirestauranten
Fjord Trout is a flavourful and versatile fish.
For this dish, I have chosen the belly cut for its delicate balance of meat and fat. Then it is lightly cured, cooked sous vide, then finished with a scorching hot piece of charcoal to intensify the nutty notes and enhance its buttery character.
Fjord Trout, pea puree, traditional Norwegian dried and roasted pea seeds, and a rich, creamy Vin Jaune Sauce.
SIGURD TERUM KVITBERG
Head Chef, Brasserie Fløirestauranten
As a North-Norwegian born and raised on cod in the form of skrei, stockfish, and boknafisk, coming to Bergen and the West Coast and being introduced to Fjord Trout is a fantastic opportunity.
Fjord Trout is tender and delicate, full of flavour, and has a texture you can play with both raw and cooked.
Fjord Trout, meadgravet, with a mustard and chive mayonnaise, cauliflower puree, and blue-gray oyster mushrooms and almond potato croquette.
Still Waters run Deep
Lerøy Fjord Trout is more than just an ingredient – it’s a statement.
This was one interpretation, from one location. In the next volume, we journey onward – new chefs, new flavors, same unique Fjord Trout.
