Fat juicy fillets of pink fleshed fish is laid out ready for us to cook. But first, a demo in fish filleting by Daniel Galmiche, the Michelin Starred Chef.
The fish is not Salmon but Norwegian Fjord Trout. It is totally sustainable, has a more delicate flavour than salmon and you can identify the difference by looking at the fat distribution. Salmon has fat spread through the meat whereas the Fjord Trout accumulates fat around the belly. For this reason and its mild flavour, it has become a favourite fish for Sashimi. This fish is unique as it’s the only trout that lives in saltwater fjords.
This recipe is a very simple fish recipe that anyone can cook at home. It does not involve any complicated cheffy techniques and the inclusion of the lentils with crispy lardon is a very hearty and tasty accompaniment to the gorgeous Fjord Trout fillets. I will definitely be cooking with this fish more often. Currently, the Norwegian Fjord Trout is available at the bigger Tesco shops.
Top Tip: Cook the fish on some grease proof paper, this will prevent the fish from sticking to the pan. If you place a pan on top of the fish when you first put it on the pan, it will stop the fish from curling up as it hits the heat.
Eat Cook Explore was a guest of GB Chefs and Norwegian Seafood.