Deliciously simple family meals shared by Seafood from Norway chef partner and two-Michelin-starred chef, Michel Roux. Explore cooking with Norwegian cod and haddock from Norway’s cold, clear waters, exciting the nation’s palettes with delicious, nutritious, responsibly sourced seafood – good for you, good for the planet!
Says Michel Roux:
“I’m proud to raise awareness and appreciation for responsibly sourced seafood in healthy diets, while inspiring the public to eat, enjoy and get cooking with fish – at home and in restaurants. As a chef, I am always looking for exceptional ingredients, Norwegian cod and haddock never let me down. They are so versatile and a delight to cook with in my restaurant and home kitchen, whether in a French classic or a more contemporary dish. I am proud and honoured to be a chef partner for what I consider to be one of the finest products of the sea.”
Michel Roux’s top tip on the perfect way to pan-fry Norwegian whitefish
“Make sure the cod or haddock is dry and the pan very hot. Add a little vegetable oil to the pan and carefully place the seasoned fish in the pan. Once lightly seared, add a knob of butter and baste. To test if the fish is cooked, use a skewer, it should go through the fish easily.”
Find Norwegian cod and haddock in your local supermarket or visit www.seafoodfromnorway.co.uk to discover more.
- Michel Roux’s Honey and Mustard Glazed Norwegian Haddock
Using just a handful of store-cupboard ingredients to create this moreish coating of honey and whole grain mustard to Norwegian white fish. Boiled new potatoes and grilled tender stem broccoli act as the perfect accompaniment to this dish.
Easy
Time 30-40 mins
Serves 2
Ingredients
2 large skin-on Norwegian haddock portions
2 tbsp clear honey
1 tbsp Dijon mustard
1 tbsp whole grain mustard
Olive oil
New potatoes and tenderstem broccoli to serve
Method
- Position the Norwegian haddock skin-side down on a wire rack.
- Mix the honey and mustard together then paint onto the Norwegian haddock using a pastry brush.
- Chill in the fridge for 20mins. Then repeat the process of spreading of the honey mustard mix, but this time spreading it on thickly.
- Now place under a hot grill, about 20cm below the elements. Cook for 12mins until golden brown in colour.
- Carefully remove from the rack and serve immediately with boiled potatoes and grilled broccoli or steamed green vegetables. Drizzled with a little olive oil to finish.
- Michel Roux’s Norwegian Haddock Baked with Ginger and Coriander, Scented Rice
Quick and easy, great flavours and en-papilotte for foolproof fish cookery, with this delicate and healthy piece of Norwegian white fish.
Easy
Time: 20-30 mins
Serves 2
Ingredients
2 fillets of Norwegian haddock – 160g each
160g Basmati rice
1 tsp salt
1 bay leaf
1 cinnamon stick
1 bunch coriander
1 piece ginger – 4 cm appx
1 clove garlic
1 tbsp light soy sauce
Juice of 1 lime
1 tbsp vegetable oil
1 tbsp sesame oil
1 large shallot
Method
- Rinse the rice then place in a pan; add salt, bay leaf and cinnamon.
- Pour over 260ml water, bring to the boil then turn down to a very low simmer before covering with a tight-fitting lid. Cook for 15mins then take off the heat, leave undisturbed for 5 mins. Then it should be ready.
- Meanwhile, cut the stalks off the coriander and leave to one side, then chop the leaves. Grate the ginger and garlic, add to the chopped coriander leaves then mix in the soy, lime and oils to make a dressing.
- Take 2 sheets of foil or baking parchment approx. 20x30cm, place the Norwegian haddock in the centre and sprinkle over the very finely sliced shallot and some chopped coriander stalks.
- Fold over the foil to make a tightly closed parcel. Place in a hot oven at 200°C for 8 mins.
- Once cooked, open the parcel and either eat straight out of the parcel or transfer the Norwegian haddock to a plate. Serve with the fluffed-up rice drizzled with dressing.
- Michel Roux’s Roast Norwegian Cod with Leeks and Mashed Potatoes, Parsley Sauce
Bring back parsley sauce! This vibrant and nutritious green parsley sauce elevates this simple dish into something really special.
Easy
Time: 20-30 mins
Serves 2
Ingredients
2 large Norwegian cod portions – 180g each
2 large potatoes
1 medium leek (white only)
1 tbsp Dijon mustard
8 tbsp chopped parsley
80ml milk
4 tbsp olive oil
Salt, pepper
Method
- Peel the potatoes and then boil them in salted water until cooked. Drain and mash the potatoes, adding the milk and 2 tbsp of oil whilst you do so. Season to taste.
- Meanwhile, slice the leeks into 1cm rounds, wash and then cook in salted boiling water for 5 mins until tender. Drain well but make sure to keep the water, some of which you can then add to the mash.
- Take 120ml of the remaining leek cooking water and bring to boil, adding the parsley and mustard. Take the mixture off the heat and blitz in a food processor or with a stick blender until smooth.
- Dust the Norwegian cod in the flour, then pan fry in a non-stick pan with the remaining oil, skin side down. Once the fish is golden, turn over and turn down the heat. Continue to cook the fish for 3-4 mins, depending on the thickness of the fish.
- Serve the Norwegian cod with a good spoonful of leek mash and pour over plenty of the green parsley sauce.
- Michel Roux’s Spanish Baked Norwegian Cod with Peppers
A touch of bold Spanish flavours in this light but hearty one-pot, ready for the oven in just 15 minutes. Thick, chunky Norwegian cod loins work best for this super simple recipe – and don’t forget a wedge of sourdough to mop up the juices.
Easy
Time: 30mins
Serves 2
Ingredients:
2 large chunky Norwegian cod portions, preferably loins – around 160g
1 large onion
2 cloves garlic
2 red peppers
4 tbsp olive oil
1 pinch saffron
60ml dry sherry
2 tsp smoked paprika
1 tbsp chopped parsley
120ml fish stock (or water will do)
2 thick slices of sourdough bread
Method
- Soak the saffron in the sherry for 10mins to enhance the flavour of the sherry.
- Meanwhile, peel and finely slice the onion and garlic. Cut the peppers in half, deseed then thinly slice. Fry the vegetables in half the olive oil for 2-3 mins and until tender.
- Put the peppers, onions and garlic in an oven proof dish, add the sherry and fish stock or water and place seasoned Norwegian cod portions on top. Bake in oven at 180°C for 15mins.
- Serve with a slice of grilled sourdough, drizzle over a little olive oil, dust with smoked paprika and sprinkle over plenty of parsley.
