Pan-Fried Salmon
with vanilla potato purée, capers & cornichons
香煎三文鱼伴香草薯泥和酸豆
View Recipe
by Chef Markus Dybwad
Pan-Fried RedFish
in bouillabaisse with spinach & lemon foam
香煎红鱼海鲜汤伴菠菜和柠檬奶泡
View Recipe
by Chef Markus Dybwad
Glazed & Grilled Chilean Sea Bass
with orange & soy reductions
智利鲈鱼伴香橙焦糖酱
View Recipe
by Chef Markus Dybwad
Flame-Grilled Turbot
with samba tomato chutney & coconut rice
香烤多宝鱼伴参巴番茄酱椰浆饭
View Recipe
by Chef Eric Teo
Baked Gindara
with laksa cream sauce & poached quail egg
香烤黑鳕鱼伴叻沙奶油酱和鹌鹑蛋
View Recipe
by Chef Eric Teo
Hamachi Tataki
with grilled lemon mayonnaise & daikon
香煎油甘鱼伴烤柠檬蛋酱和萝卜
View Recipe
by Chef Markus Dybwad
Pan-Seared John Dory
with black bean sauce braised bitter gourd
香煎多利鱼伴豆豉凉瓜
View Recipe
by Chef Eric Teo
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
View Recipe
by Chef Eric Teo
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
View Recipe
by Chef Eric Teo
Otak Salmon Roulade
with shaven salad & calamansi vinaigrette
乌达三文鱼卷伴亚洲沙律和酸柑醋
View Recipe
by Chef Eric Teo
Steam Halibut
with chinese mushroom, pickled plum & poached cabbage roll
蒸比目鱼伴香菇酸梅汤白菜卷
View Recipe
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.
View Recipe
From Childhood To The Bocuse d’Or by Geir Skeie
King Crab
with cauliflower and soya
The sweetness of the crab is beautifully balanced with soya, the absolute entrée fit for a King.
View Recipe
From Childhood To The Bocuse d’Or 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.
View Recipe
by Niels Graae
Mussels & Mousserons
An excellent combination of mushroom and mussels to excite your palate.
View Recipe
Bagatelle Norway by Eyvind Hellstrøm
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.
View Recipe
Bagatelle Norway by Eyvind Hellstrøm
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
View Recipe
Bagatelle Norway by Eyvind Hellstrøm
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
View Recipe
Norwegian Salmon in Asia by Dieter Rösch
Scallops
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 Hellstrøm
Monkfish tails
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 Hellstrøm
Cod and Truffles
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 Hellstrøm
Spiced Salmon
with Green Tapenade
An excellent recipe that brings together a depth of flavours to spice up your meal
View Recipe
Bagatelle Norway by Eyvind Hellstrøm
Prawn Soup
with fennel salad
Delicious prawn soup with refreshing fennel salad, a light meal or a perfect starter
View Recipe
From Childhood To The Bocuse d’Or 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
View Recipe
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
View Recipe
By Chef Markus Dybwad
Pan-fried Turbot
With red wine sauce and rosemary foam
Finished with dots of rosemary sauce
View Recipe
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
View Recipe
By Chef Markus Dybwad
Blue Mussels Steamed
in white wine
Serve hot with mayonnaise , freshly toasted white bread and lemon
View Recipe
By Chef Markus Dybwad