Norway – A Whitefish Nation: Hospitality Round Table With The Norwegian Embassy, Michel Roux And Norwegian Seafood Council

In celebration of the close seafood relationship Norway holds with the UK, the Norwegian Embassy and Seafood from Norway, together with long-standing chef partner and Michelin Restauranteur, Michel Roux, held a roundtable and industry lunch at Sauce by The Langham on 1st February 2023.

The roundtable took a deep dive into a number of pertinent topics relevant to UK hospitality industry, centred around quality, sustainable seafood, and in particular celebrated the very best Norwegian white fish available to the UK market.

Attending were close chef allies to Seafood from Norway, Daniel Galmiche, and Ching He-Huang; industry friends, Nieves Barragan Mohacho, Ollie Dabbous and Ruth Hansom; 2022 competition winners, Mae Dionio, Nikita Pathakji and Lisa Snowdon; seafood distributors and key members of press, who together enjoyed a lunch championing Norwegian produce, prepared by Michel’s talented chef brigade.

Key discussion takeaways highlighted the importance of introducing children to fish from an early age, both in school and at home, to tackle barriers surrounding cooking and eating seafood from a young age. It was also discussed that more teaching of simple fish cookery skills and education over the role of seafood within future food systems, could help position seafood as a deliciously credible sustainable protein choice. The group also highlighted that throughout the hospitality industry, there is a deep appreciation for seafood; it was agreed that there is a need to impart this onto the consumer to encourage consumption. The discussions also cemented how UK hospitality – a vibrant melting pot for cuisine and culinary trends – has an exciting opportunity to strengthen the position of seafood through the sheer variety of dishes and culture celebrated in the dining scene.

The event’s main course took inspiration from the celebratory seasonal Norwegian dish, Skrei mølje, which is traditionally made with every part of the much-revered seasonally caught white fish, Skrei, which migrates to Norwegian waters and is fished for a short season between January to April each year. From tongue-to-tail, no part of the fish is wasted.

The arrival of Skrei is imminent and chefs across the globe wait with even more eager anticipation than usual. This migratory cod, which travels thousands of miles annually from the Barents Sea to the Lofoten and Vesterålen Islands in northern Norway, is beautifully translucent with pearly white firm flesh flakes – a dream for chefs to cook with, and one of the finest sustainable seafood products on the market.

The menu paid homage to the magnificent seafood from Norway, highlighting Norwegian cod, coupled with British culinary craftmanship and excellence. Canapés served included Norwegian cod with a salted egg yolk sauce, Norwegian king crab with blood-orange glaze, confit Norwegian haddock crumpets with sambhuar-butter and Norwegian salmon tartare. Whilst a seated lunch featured boiled Norwegian cod, mousseline sauce, roast garlic and muscatel dressing, and Norwegian fiord trout flavoured with gin and juniper.

Victoria Braathen, UK Director for the Norwegian Seafood Council commented: “Coming together with some of the UK’s most esteemed and respected chefs and hospitality representatives, to explore the value of quality, sustainable seafood enjoyed on British menus, has been absolute pleasure. The meal and discussion served as a testament to the close bond between Norway and the UK. The dishes Michel’s team prepared really did the utmost justice to the stunning produce we have living in Norway’s cold, clear waters.”

The Norwegian Embassy’s Deputy Head of Mission, Øyvind Hernes added: “It is so important that we celebrate these long-standing relationships that unite producers, restauranteurs, distributors, and consumers of sustainable, quality seafood across the world. It was an honour to bring together our chef partners and friends of Seafood from Norway to discuss some of the topics that we all value so deeply, particularly around the future of the industry.”

Michel Roux continued: “Having been in the industry for many years and being lucky to visit Norway, I know just how sustainable and high quality their seafood is. It was a pleasure to be amongst my esteemed peers at this luncheon and to serve them my take on Skrei mølje, a dish in celebration of the humble cod, that is very close to my heart. As a chef partner of Seafood from Norway, I am proud and honoured to use my platform to unite the industry in

awareness and appreciation for sustainable seafood, and at the same time inspire the public to eat, enjoy and get cooking with fish both at home and in restaurants.”

To find out more about Norwegian whitefish, including Skrei and sustainability credentials, visit https://seafoodfromnorway.co.uk/

Skrei Facts

• Skrei is a seasonal wild cod from Norway
• Skrei is a premium fish, and is some of the best cod available
• Skrei means traveller, referring to the 1,000km journey the cod makes each year from the Barents Sea to the coast off Northern Norway
• Fresh Skrei is only available between January and April
• Skrei is caught as it migrates from the Barents Sea to its spawning grounds along the Northern Norwegian coast
• Skrei hails from the world’s largest cod stock and is one of the most sustainable fish species you can eat
• Skrei is often referred to as the ‘King of Cod’, and is one of the leanest types of fish because it stores fat in the liver and not in the muscles
• Skrei are typically larger than coastal cod and have a firm consistency with very white, flaky meat. It has a clean, delicate flavour, and is considered a culinary delicacy in many parts of the world

Round Table Menu

Canapés

Roast Norwegian king crab, blood-orange glaze

Confit Norwegian haddock crumpet, sambhar-butter sauce

Norwegian salmon tartare, avocado, tomato ponzu, seaweed crisps, shiso

Crisp Norwegian cod, salted egg yolk sauce

Starter

Lightly smoked Norwegian fjord trout, gin and juniper dressing, cucumber, rye

Main Course

Boiled Norwegian cod

Mousseline sauce, roast garlic and muscatel dressing

pink fir, mashed and crisp potatoes, Monk’s beard

Dessert

Yorkshire rhubarb, vanilla skyr, waffle