Ginger-Spring Onion Crusted Cod Mignon
with collagen fish broth & marinated angel hair
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by Chef Eric Teo
Confit Trout
with crispy beancurd crumble,pineapple salsa and curry foam
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by Chef Eric Teo
Steam Halibut
with chinese mushroom, pickled plum & poached cabbage roll
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by Chef Eric Teo
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 dr by Geir Skeie
King Crab
with cauliflower and soya
The sweetness of the crab is beautifully balanced with soya, the absolute entre fit for a King.
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From Childhood To The Bocuse dr by Geir Skeie
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
Mussels & Mousserons
An excellent combination of mushroom and mussels to excite your palate.
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Bagatelle Norway by Eyvind Hellstrm
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 Hellstrm
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 Hellstrm
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 Rsch
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 Hellstrm
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 Hellstrm
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 Hellstrm
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 Hellstrm
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 dr by Geir Skeie
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
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
Pan-fried Turbot
With red wine sauce and rosemary foam
Finished with dots of rosemary sauce
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By Chef Markus Dybwad
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
Blue Mussels Steamed
in white wine
Serve hot with mayonnaise , freshly toasted white bread and lemon
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By Chef Markus Dybwad