The Norwegian Seafood Council and Daniel Galmiche challenge chefs of the future to develop and compete with innovative dishes to showcase new product to the UK, Norwegian Fjord Trout, in effort to win an educational trip to learn about and cook with the fish at source.
Second year students at Westminster Kingsway College have been tasked to design and produce a starter or main course dish showcasing Norwegian Fjord Trout.
Students will learn from the best with a competition briefing seminar, led by product ambassador Daniel Galmiche and Chef Lecturer, José Souto. The seminar will educate students on the provenance and sustainability of Norwegian Fjord Trout, followed by a cookery masterclass run by Daniel on how to treat Fjord Trout with culinary respect and the clever flavour combinations to take dishes to the next level, to inspire some recipe genius for their competition entries.
Westminster Kingsway College Chef Lecturer, Jose Souto explains the concept behind the competition: “Here at Westminster Kingsway College, we pride ourselves on partnering with producers and products of the highest quality and Norwegian Fjord Trout falls into this category. Trout farmed in the ice cold waters of the Norwegian fjords have a great pedigree and live in salt water that is fed by fresh meltwater from glaciers. In fact, it is said that these fish are ‘kissed by a glacier’, producing a healthy, strong fish that is packed with flavour and a natural colour that is vibrant and beautiful. No matter how you use Fjord Trout; smoked, raw or cooked, it is a stunning product that we are happy to show our students – the chefs of tomorrow. The winner of the Norwegian Fjord Trout competition will be lucky enough to visit the fjords where these trout live and experience the wonders that Norway has to offer, as well as learning all there is to know about these fantastic fish.”
The inaugural competition will task the students to design and cook with one of Norway’s best kept secrets, Fjord Trout; a sea-reared trout with deep red-orange flesh and rich nutty flavours, making it perfectly-suited for modern restaurant menus. The competition, held April – May 2016, for NSC is an opportunity to educate the next generation of chefs about the versatility of Fjord Trout in cooking and also about the importance of sustainable fisheries management in Norway.
Jack-Robert Møller, UK Director at Norwegian Seafood Council said: “This is an important time for us with the official introduction of Fjord Trout to the UK, and this competition helps mark the start of an exciting journey. We are very proud of our relationship with Westminster Kingsway College and look forward to sharing Fjord Trout with their students and educating them on our sustainable fisheries management. We know the caliber of chefs leaving the college is second to none, and we hope that this competition will educate and inspire our next generation chefs to incorporate Fjord Trout into their future menus.”
Competition guidelines state that the students’ recipes should be for a brasserie-style menu that best shows of the quality and versatility of Norwegian Fjord Trout. Recipes will be judged by a paper entry judging panel and from this, 10 finalists will be invited to a live cook off on May 16, where a maximum of 2 hours will be allowed to create and present an original and inspired dish showcasing Fjord Trout. Daniel Galmiche and NSC will then work with a panel of expert judges from Westminster Kingsway College and The Craft Guild of Chefs to taste and consider each dish. .
