A Taste Composed
Exploring Fjord Trout with the executive chef of Park Hyatt Kuala Lumpur.
The Fjord Trout Series – Volume 4.
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.
Crafted Elegance, plated with Precision.
At Park Hyatt Kuala Lumpur, Oslo. Fjord Trout steps into the spotlight of quiet luxury. Here, every texture and tone is deliberate – where marble meets movement, and flavour meets form. This is a celebration of elevated simplicity, composed with clarity and care.
STIG DRAGEIDE
Executive chef
Park Hyatt Kuala Lumpur
Fjord Trout is undeservedly unpopular compared to salmon, however it’s as versatile and holds the same high quality.
I serve the Fjord Trout at our breakfast table at Park Hyatt Kuala Lumpur or as one of the main ingredients in exclusive wine dinners, buffets and weddings.
Fjord Trout can be used in any type of cuisine. However the true taste and quality of the fish is often best with as few ingredients as possible.
Torched Fjord Trout with Fresh Wasabi and Tsuyu Broth.
Fjord Trout Tartare with Trout Roe and Chicharrón.
Josper Grilled Fjord Trout with Smoked Beurre Blanc.
Cured Fjord Trout with Autumn Aromatics.
A Sea of Possibilities
Lerøy Fjord Trout is more than just an ingredient – From fjord to flame, forest to finesse. Fjord Trout adapts, evolves and inspires.
This was one interpretation, from one location. In the next volume, we journey onward – new chefs, new flavors, same unique Fjord Trout.