Recipes

We at Snorre Food love our seafood, and are always looking at new ways to bring out the fresh flavour and texture of our products. Here are some of our favourite tried-and-tested recipes.

MD09

Herring “Landgang”

鲱鱼三文治

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by Chef Markus Dybwad

MD10

Steam Blue Mussels

in white wine & garlic

白酒香蒜蒸蓝青口

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by Chef Markus Dybwad

MD11

Brown Crab and Pomelo Salad

with grilled ciabatta

黄道蟹和柚子沙律伴烤面包

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by Chef Markus Dybwad

MD12

Sterling Halibut

with cep mushrooms

比目鱼伴牛肝菌

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by Chef Markus Dybwad

MD04

Pan-Fried Salmon

with vanilla potato purée, capers & cornichons

香煎三文鱼伴香草薯泥和酸豆

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by Chef Markus Dybwad

MD05

Pan-Fried RedFish

in bouillabaisse with spinach & lemon foam

香煎红鱼海鲜汤伴菠菜和柠檬奶泡

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by Chef Markus Dybwad

MD06

Glazed & Grilled Chilean Sea Bass

with orange & soy reductions

智利鲈鱼伴香橙焦糖酱

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by Chef Markus Dybwad

MD07

Greenland Prawn

beach set

格陵兰冻虾拼盘

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by Chef Markus Dybwad

MD08

Monkfish

with polenta & coffee glace

安康鱼伴粟米糊和咖啡浓酱

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by Chef Markus Dybwad

et11

Flame-Grilled Turbot

with samba tomato chutney & coconut rice

香烤多宝鱼伴参巴番茄酱椰浆饭

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by Chef Eric Teo

et12

Baked Gindara

with laksa cream sauce & poached quail egg

香烤黑鳕鱼伴叻沙奶油酱和鹌鹑蛋

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by Chef Eric Teo

md01

Salmon Trout Carpaccio

with horseradish & roe

鳟鱼片伴芥末鱼子

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by Chef Markus Dybwad

md02

Hamachi Tataki

with grilled lemon mayonnaise & daikon

香煎油甘鱼伴烤柠檬蛋酱和萝卜

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by Chef Markus Dybwad

md03

Plaice Meuniere

香煎鲽鱼伴牛油柠檬酱

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by Chef Markus Dybwad

et06

Red King Crab Kueh Pie Tee

with cucumber slaw

金杯子红帝皇蟹青瓜沙律

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by Chef Eric Teo

et07

Wok-Fried Lobster

in chilli egg gravy

香炒龙虾伴香辣滑蛋酱

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by Chef Eric Teo

et08

Scallop Carpaccio

“Yu Sheng”style

鲜贝凉拌捞起

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by Chef Eric Teo

et09

Chilli Lime Arctic Char Gravlax

in rice paper roll

酸辣北极鲑鱼米卷

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by Chef Eric Teo

et10

Pan-Seared John Dory

with black bean sauce braised bitter gourd

香煎多利鱼伴豆豉凉瓜

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by Chef Eric Teo

et01

Confit Trout

with crispy beancurd crumble,pineapple salsa and curry foam

油浸鳟鱼伴豆干酥,黄梨萨萨和咖喱泡胶

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by Chef Eric Teo

et02

Ginger-Spring Onion Crusted Cod Mignon

with collagen fish broth & marinated angel hair

姜葱鳕鱼意面伴胶原蛋白鱼汤

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by Chef Eric Teo

et03

Otak Salmon Roulade

with shaven salad & calamansi vinaigrette

乌达三文鱼卷伴亚洲沙律和酸柑醋

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by Chef Eric Teo

et04

Mackerel “Fish & Chips”

with creamy salted egg dip

脆炸鲭鱼伴咸蛋酱

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by Chef Eric Teo

et05

Steam Halibut

with chinese mushroom, pickled plum & poached cabbage roll

蒸比目鱼伴香菇酸梅汤白菜卷

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by Chef Eric Teo

gs03

Grilled Halibut Steaks

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.

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From Childhood To The Bocuse d’Or by Geir Skeie

gs02

King Crab

with cauliflower and soya

The sweetness of the crab is beautifully balanced with soya, the absolute entrée fit for a King.

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From Childhood To The Bocuse d’Or by Geir Skeie

ng01

Hot Smoked Mackerel Fillets

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.

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by Niels Graae

eh07

Mussels & Mousserons

An excellent combination of mushroom and mussels to excite your palate.

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Bagatelle Norway by Eyvind Hellstrøm

eh06

Plaice in Vinegar Sauce

The slight sweetness from the sherry vinegar combined with vegetables brings out the taste of the plaice, a delicious dish for your table.

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Bagatelle Norway by Eyvind Hellstrøm

eh05

Turbot

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

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Bagatelle Norway by Eyvind Hellstrøm

dr01

Dill-marinated salmon trout

Salmon trout is a gourmet’s delight. Marinated with dill, celery root, caraway seed and lemon skin, it is a uniquedelicacy

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Norwegian Salmon in Asia by Dieter Rösch

eh01

Scallops

with shallot marmalade

Scallops with a lightly golden crust to give character to the dish, popular with seafood
lovers around the world

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Bagatelle Norway by Eyvind Hellstrøm

eh04

Monkfish tails

with garlic and mushroom fricassee

A unique and delicate fusion of fish, garlic and mushroom that melts in your mouth

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Bagatelle Norway by Eyvind Hellstrøm

eh03

Cod and Truffles

An exciting combination of a great fish with wonderfully intense truffle flavour and aroma, makes your meal extra special

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Bagatelle Norway by Eyvind Hellstrøm

eh02

Spiced Salmon

with Green Tapenade

An excellent recipe that brings together a depth of flavours to spice up your meal

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Bagatelle Norway by Eyvind Hellstrøm

gs01

Prawn Soup

with fennel salad

Delicious prawn soup with refreshing fennel salad, a light meal or a perfect starter

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From Childhood To The Bocuse d’Or by Geir Skeie

md13

Steamed Norwegian Salmon

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

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By Chef Markus Dybwad

md14

Salmon Trout Tataki Style

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

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By Chef Markus Dybwad

md15

Pan-fried Turbot

With red wine sauce and rosemary foam

Finished with dots of rosemary sauce

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By Chef Markus Dybwad

md16

Pan-fried Atlantic Cod

With salad of grilled vegetables

Fold basil and parmesan into the vegetable mix and serve it with fish on top

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By Chef Markus Dybwad

md17

Blue Mussels Steamed

in white wine

Serve hot with mayonnaise , freshly toasted white bread and lemon

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By Chef Markus Dybwad

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