Chef Philip Tessier, 2015 Bocuse d’Or Silver Medalist, recently joined Chef Ørjan Johannessen, 2015 Bocuse d’Or Gold Medalist, in Norway to get a closer look at the country’s world-class seafood industry and the rich heritage that has supported it for generations. Inspired by their ancestors, Norwegian chefs continue to look to the sea as an endless source of inspiration.
“I grew up in my parents’ kitchen and I think that’s why I became a chef,” said Chef Ørjan Johannessen. “I’m very happy Chef Philip Tessier is coming here. I’m going to teach him how to fish.” For Chef Ørjan, he needn’t look further than the ocean for his ingredients, “My father is fishing lobster, my friend is fishing monkfish and we have the world’s largest Fjord Trout farm here.”
“Being able to cook your fresh catch right off of the boat is the kind of thing you dream of,” said Chef Philip. “The best thing is what you don’t have to do. You just let the fish speak for itself.”
The cold, clear waters of Norway produce a clean, fresh-tasting fish, so many chefs prefer to use minimal ingredients to showcase the pure flavor of the seafood. With a traditional reverence for their surrounding environment, Norwegian chefs ensure both wild and farmed seafood have equal places at their table.
“I’m really excited to see what the trout farms are all about,” said Chef Philip. “There are a lot of misconceptions about fish farming. This is the model for the world to follow.”
As a leader in sustainable aquaculture practices, Norway originally started farming Fjord Trout. The experience gained farming Fjord Trout laid the foundation for today's advanced farming and sustainable aquaculture practices. The trout is raised in Norway’s natural fjords—where fresh water meets seawater—creating a distinctive, pure flavor and making it safe to consume raw. Norwegian Fjord Trout is known for its deep red-orange flesh and clean, rich flavor.
“I think the candidates in Las Vegas are pretty lucky to be able to work with the Fjord Trout. With a fish like this, you want to bring out the simplicity and the clarity of it, maintain the color. There’s a lot to work with—the fattiness of the belly, the richness of the loin. It will be interesting to see how the chefs work with it.”
Norwegian Fjord Trout will be the official seafood at the Bocuse d’Or Team USA National Selection Event, which will take place on December 17 from 9 am to 4 pm at The Venetian Hotel in Las Vegas. The National Selection Event will highlight the culinary skills and artistry of the four competing chefs during the four-hour, 35-minute competition. competition. Each candidate will prepare a creative seafood dish showcasing Norwegian Fjord Trout. The winning chef will be named the 2017 US Bocuse d’Or competitor.
Tune in on December 17 to see how America’s talented young chefs prepare Norwegian Fjord Trout and which lucky chef will go on to represent the US at the 2017 Bocuse d’Or. And don’t forget to follow our #RoadtoBocuse @NorwaySeafoodUS on Twitter, Instagram and YouTube.