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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.

[/vc_column_text][vc_row_inner][vc_column_inner width=”1/6″][vc_column_text]MD09

Herring “Landgang”

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by Chef Markus Dybwad[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]MD10

Steam Blue Mussels

in white wine & garlic

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by Chef Markus Dybwad[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]MD11

Brown Crab and Pomelo Salad

with grilled ciabatta

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by Chef Markus Dybwad[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]MD12

Sterling Halibut

with cep mushrooms

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by Chef Markus Dybwad[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]MD04

Pan-Fried Salmon

with vanilla potato pure, capers & cornichons

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by Chef Markus Dybwad[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]MD05

Pan-Fried RedFish

in bouillabaisse with spinach & lemon foam

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by Chef Markus Dybwad[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_separator][vc_row_inner][vc_column_inner width=”1/6″][vc_column_text]MD06

Glazed & Grilled Chilean Sea Bass

with orange & soy reductions

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by Chef Markus Dybwad[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]MD07

Greenland Prawn

beach set

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by Chef Markus Dybwad[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]MD08

Monkfish

with polenta & coffee glace

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by Chef Markus Dybwad[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]et11

Flame-Grilled Turbot

with samba tomato chutney & coconut rice

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by Chef Eric Teo[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]et12

Baked Gindara

with laksa cream sauce & poached quail egg

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by Chef Eric Teo[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]md01

Salmon Trout Carpaccio

with horseradish & roe

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by Chef Markus Dybwad[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_separator][vc_row_inner][vc_column_inner width=”1/6″][vc_column_text]md03

Plaice Meuniere

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by Chef Markus Dybwad[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]et06

Red King Crab Kueh Pie Tee

with cucumber slaw

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by Chef Eric Teo[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]et07

Wok-Fried Lobster

in chilli egg gravy

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by Chef Eric Teo[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]et08

Scallop Carpaccio

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by Chef Eric Teo[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]et09

Chilli Lime Arctic Char Gravlax

in rice paper roll

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by Chef Eric Teo[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_column_text]et02

Ginger-Spring Onion Crusted Cod Mignon

with collagen fish broth & marinated angel hair

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by Chef Eric Teo[/vc_column_text][vc_separator][vc_row_inner][vc_column_inner width=”1/6″][vc_column_text]et10

Pan-Seared John Dory

with black bean sauce braised bitter gourd

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by Chef Eric Teo[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]et01

Confit Trout

with crispy beancurd crumble,pineapple salsa and curry foam

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by Chef Eric Teo[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]md02

Hamachi Tataki

with grilled lemon mayonnaise & daikon

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by Chef Markus Dybwad[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]et03

Otak Salmon Roulade

with shaven salad & calamansi vinaigrette

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by Chef Eric Teo[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]et04

Mackerel “Fish & Chips”

with creamy salted egg dip

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by Chef Eric Teo[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]et05

Steam Halibut

with chinese mushroom, pickled plum & poached cabbage roll

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by Chef Eric Teo[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_separator][vc_row_inner][vc_column_inner width=”1/6″][vc_column_text]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 dr by Geir Skeie[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]gs02

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[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]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[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]eh07

Mussels & Mousserons

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

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Bagatelle Norway by Eyvind Hellstrm[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]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 Hellstrm[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]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 Hellstrm[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_separator][vc_row_inner][vc_column_inner width=”1/6″][vc_column_text]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 Rsch[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]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 Hellstrm[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]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 Hellstrm[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]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 Hellstrm
[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]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 Hellstrm[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]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 dr by Geir Skeie[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_separator][vc_row_inner][vc_column_inner width=”1/6″][vc_column_text]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 [/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]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 [/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]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 [/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]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 [/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][vc_column_text]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 [/vc_column_text][/vc_column_inner][vc_column_inner width=”1/6″][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]