with collagen fish broth & marinated angel hair
View Recipe
by Chef Eric Teo
with crispy beancurd crumble,pineapple salsa and curry foam
View Recipe
by Chef Eric Teo
with chinese mushroom, pickled plum & poached cabbage roll
View Recipe
by Chef Eric Teo
summer salad and new potatoes with horseradish sauce
An irresistible combination of a full flavoured white fish with horseradish cream, a delectable dish for all occasions.
View Recipe
From Childhood To The Bocuse dr by Geir Skeie
with cauliflower and soya
The sweetness of the crab is beautifully balanced with soya, the absolute entre fit for a King.
View Recipe
From Childhood To The Bocuse dr by Geir Skeie
with warm potato salad
The blissful combination of a warm potato salad and the incredible rich flavour of the smoked mackerel is a must for any successful BBQ.
View Recipe
by Niels Graae
An excellent combination of mushroom and mussels to excite your palate.
View Recipe
Bagatelle Norway by Eyvind Hellstrm
The slight sweetness from the sherry vinegar combined with vegetables brings out the taste of the plaice, a delicious dish for your table.
View Recipe
Bagatelle Norway by Eyvind Hellstrm
with artichoke puree and red wine sauce
The distinct flavour in this dish is the fresh taste of the sea which goes well with a young supple Chianti. It is an epicurean delicacy
View Recipe
Bagatelle Norway by Eyvind Hellstrm
Salmon trout is a gourmet’s delight. Marinated with dill, celery root, caraway seed and lemon skin, it is a uniquedelicacy
View Recipe
Norwegian Salmon in Asia by Dieter Rsch
with shallot marmalade
Scallops with a lightly golden crust to give character to the dish, popular with seafood
lovers around the world
View Recipe
Bagatelle Norway by Eyvind Hellstrm
with garlic and mushroom fricassee
A unique and delicate fusion of fish, garlic and mushroom that melts in your mouth
View Recipe
Bagatelle Norway by Eyvind Hellstrm
An exciting combination of a great fish with wonderfully intense truffle flavour and aroma, makes your meal extra special
View Recipe
Bagatelle Norway by Eyvind Hellstrm
with Green Tapenade
An excellent recipe that brings together a depth of flavours to spice up your meal
View Recipe
Bagatelle Norway by Eyvind Hellstrm
with fennel salad
Delicious prawn soup with refreshing fennel salad, a light meal or a perfect starter
View Recipe
From Childhood To The Bocuse dr by Geir Skeie
With Creamed Roe Sauce
Stir in whipped cream, bring to boil , once it has boiled you add in herbs, shallots and Trout Roe, stir and serve straight away
View Recipe
By Chef Markus Dybwad
With leek ash
Toast the spices in dry pan, when they start to give off a smell, they are ready, let them cool down, then blend them and strain, so you are left with a fine powder
View Recipe
By Chef Markus Dybwad
With red wine sauce and rosemary foam
Finished with dots of rosemary sauce
View Recipe
By Chef Markus Dybwad
With salad of grilled vegetables
Fold basil and parmesan into the vegetable mix and serve it with fish on top
View Recipe
By Chef Markus Dybwad
in white wine
Serve hot with mayonnaise , freshly toasted white bread and lemon
View Recipe
By Chef Markus Dybwad