RECIPES
FRIED FJORD TROUT
WITH NUT BUTTER AND CABBAGE
2 portions
200 g Lerøy Fjord Trout fillet
Neutral oil
1 tsp butter
1/2 cabbage
100 g butter for sauce
SAUCE
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FRIED FJORD TROUT
WITH NUT BUTTER AND CABBAGE
2 portions
200 g Lerøy Fjord Trout fillet
Neutral oil
1 tsp butter
1/2 cabbage
100 g butter for sauce
SAUCE
100 g butter
1 tbsp soy sauce
Juice of 1/2 lemon
Heat the butter in a pan until golden brown.
Add the juice of 1/2 lemon and season with a tbsp soy sauce.
The Fjord Trout is fried on a medium heat in a
pan with a neutral oil for approx. 8 mins with the
skin downwards. Add a tbsp of butter and turn the
Fjord Trout just before serving. Season with salt and
pepper. Cut the cabbage into strips and blanch in
lightly salted water. Drain and add 1 tsp butter.
TROUT WITH HERBS
WITH CORIANDER, BLACK PEPPER AND HONEY
8 portions
1 piece of Lerøy Fjord Trout
MARINADE
100 g honey
80 g salt
2 tbsp aquavit
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TROUT WITH HERBS
WITH CORIANDER, BLACK PEPPER AND HONEY
8 portions
1 piece of Lerøy Fjord Trout
MARINADE
100 g honey
80 g salt
2 tbsp aquavit
1 tbsp grated fennel seeds
1 tbsp grated coriander seeds
1 tbsp pepper
2 tbsp chopped dill
2 tbsp chopped chervil
2 tbsp chopped parsley
Mix together in a saucepan on low heat. When
everything has dissolved, pour the mixture over the
Fjord Trout fillet. Refrigerate for approx. 2 days.
TATAKI TROUT
WITH CITRUS AND SESAME
1 porsion
100 g Lerøy Fjord Trout
Juice of 1 lemon
1 tbsp soy sauce
1 tsp roasted sesame seeds
1 tbsp of chopped onions
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TATAKI TROUT
WITH CITRUS AND SESAME
1 porsion
100 g Lerøy Fjord Trout
Juice of 1 lemon
1 tbsp soy sauce
1 tsp roasted sesame seeds
1 tbsp of chopped onions
Brown the Fjord Trout in a warm pan on both sides and
season the fillet with salt. Cut into thin slices. Top with the
mixture of lemon juice and soy sauce before sprinkling
onions on top.
CHEVICHE OF TROUT
WITH LEMON AND OLIVE OIL
2 portions
8 thin strips of Lerøy Fjord Trout
Juice and zest of 1/2 lemon
Salt
2 tbsp olive oil
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CHEVICHE OF TROUT
WITH LEMON AND OLIVE OIL
2 portions
8 thin strips of Lerøy Fjord Trout
Juice and zest of 1/2 lemon
Salt
2 tbsp olive oil
Cut the Fjord Trout into strips, dip in the lemon juice,
olive oil and lemon zest. Season with salt and twirl the
strips together.
FJORD TROUT
WITH SEA LETTUCE, CELERY AND PRAWNS
1 portion
100 g Lerøy Fjord Trout
1 heart lettuce
10 prawns
1/2 stick of cellery
3 tbsp celeriac
Olive oil
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FJORD TROUT
WITH SEA LETTUCE, CELERY AND PRAWNS
1 portion
100 g Lerøy Fjord Trout
1 heart lettuce
10 prawns
1/2 stick of cellery
3 tbsp celeriac
Olive oil
Lemon juice
1 finely chopped shallot
Cut the Fjord Trout into medium thick slices and bake in
the oven at 90 degrees for approx. 8 minutes. Peel the celery
with an asparagus peeler and place the thin slices in cold
water so they curl, grate the celeriac and roughly chop the
heart lettuce. Mix the celery, lettuce and grated celeriac with
olive oil, shallots and lemon. Add the prawns and Fjord Trout.
TROUT CARPACCIO
WITH PICKLED EGGPLANT AND PARMESAN CHIPS
6 portions
1 Lerøy Fjord Trout fillet
Cut the trout fi llet in two and place one on top of the
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TROUT CARPACCIO
WITH PICKLED EGGPLANT AND PARMESAN CHIPS
6 portions
1 Lerøy Fjord Trout fillet
Cut the trout fi llet in two and place one on top of the
other, roll in clingfi lm and freeze. Once the Fjord Trout
is frozen, cut into thin slices - preferably with a cutting
machine.
PICKLED EGGPLANT
2 eggplants, peeled and cut into 2x2 cm cubes.
2 piquillos or baked paprika cut into strips
3 banana shallots sliced
3 cloves garlic sliced
100 ml olive oil
1 tbsp capers
4 tbsp white wine vinegar
Fry the shallots and garlic
in olive oil until tender.
Add the eggplant, vinegar,
piquillos, capers and let them
simmer for approx. 10-15 mins.
Season with salt, pepper and
sugar as required.
PARMESAN CHIPS
50 g fi nely grated parmesan
Sprinkle parmesan on
baking paper and roast in the
oven at 160 degrees until the
cheese is melted and golden.
FJORD TROUT
WITH PICKLED VEGETABLES
2 portions
150 g Lerøy Fjord Trout
1/2 cucumber
1/2 carrot
1 raddish
MARINADE
100 ml vinegar
100 g sugar
200 ml water
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FJORD TROUT
WITH PICKLED VEGETABLES
2 portions
150 g Lerøy Fjord Trout
1/2 cucumber
1/2 carrot
1 raddish
MARINADE
100 ml vinegar
100 g sugar
200 ml water
Heat the marinade. Thinly slice the vegetables.
Place the vegetables in the cooled glaze for approx. 15 mins.
Bake the Fjord Trout in the oven with olive oil and lemon zest at
170 degrees for approx. 12 mins. Thinly slice and place with vegetables.