The other week I was very lucky to attend a masterclass with top chef Daniel Galmiche to celebrate the UK arrival of Fjord trout. I learned how to cook trout, get inspired by various recipes and also hear about the origin of the fish.
I came away eager to recreate one particular recipe Daniel demonstrated, which was an ever so easy and tasty dish of Fjord trout and almonds.
What makes the Fjord trout so special though?
Norway’s cold, clear fjords are fed by pure glacial meltwater, which collides with Arctic seawater to create some of the best conditions on the planet for raising delicious, healthy fish. Thriving in these unique waters, the Norwegian Fjord Trout has been a well-kept secret, but it’s finally making its way to UK shores.
Drawing on centuries of learnings and adhering to world-leading aquaculture practices, Fjord Trout are fed a nutritious, balanced and diet to help them grow slowly, producing excellent quality fish with a deep red-orange colour, which is also common to the species. Storing its fat mainly in the belly, Fjord Trout have a delightfully lean flesh which is full of protein, vitamins and omega, making it the perfect choice for the health conscious. While families will find that this oily red fish is more delicate in flavour and so could be the secret weapon for packing essential oily fish into children’s diets.
- Mild flavour
- Firm flesh
- Low in fat
- High in omega-3
- Tastes just as good eaten raw as cooked
- Is quick to prepare
This fish is great for home cooks, as it is incredibly versatile and can be cooked in minutes. It doesn’t need to be overwhelmed by ingredients – simply grilled to enhance its flavours, baked with citrus fruits and herbs, or marinated as ceviche, the fish is perfect for those looking for something new.
Daniel Galmiche says,
“The flesh is mouthwateringly vibrant and is perfectly suited to marinating, smoking, curing and of course pan-frying. I also love marinating it in salt, sugar, coriander and lime – truly an incredible combination. The UK is just going to love cooking Fjord Trout at home, no matter how far advanced a cook they are.
To put it very simply – This is made by the glacier. It is pure, it is delicate – it’s amazing.”
It was really interesting hearing the life cycle of the Fjord trout, which is allowed to mature slowly being fed a balanced and sustainable diet. It was interesting to see the difference to this fish with salmon, it is much more vibrant in colour and a flatter fish. It definitely tastes nuttier than salmon too and is milder in flavour.
Quick and easy trout with almonds recipe…
- 2 Fjord trout fillets
- A large knob of butter
- Handful of flaked almonds
- Large handful of chopped coriander
- Squeeze of fresh lemon juice
- Heat a frying pan and place a sheet of baking parchment on to stop the fish from sticking
- Add a small spoon of oil to the pan and heat until hot
- Place the trout skin side down and cook for 2-3 minutes. Turn over and cook for another 2-3 minutes.
- Remove from the pan and keep warm
- Add the knob of butter to the pan along with the almonds and gently shake over the heat for a couple of minutes, then add the coriander and lemon juice
- Pour the almonds and the buttery juice over the Fjord trout and serve straight away.
A great tip from Daniel when pan frying trout is to use parchment/greaseproof paper to line the frying pan to prevent the fish from sticking.
Available from October 2016, Norwegian Fjord Trout will be sold in side format across selected Tesco fish counters at an estimated price of £12.50/kg, customers will be able to request their quantity and the fishmonger will portion accordingly.
Post written in partnership with seafoodfromnorway.co.uk