Chefs call for better appreciation of seafood cookery to promote fish consumption
The mystique around seafood cookery must be addressed to ensure more of the public enjoy this sustainable protein, according to a group of chefs.
Celebrating the close seafood relationship Norway holds with the UK, the Norwegian Embassy and Seafood from Norway hosted chefs including Daniel Galmiche, Nieves Barragan, Ollie Dabbous and Ruth Hansom at an event championing Norwegian produce.
The chefs contributed to a round table discussion chaired by Michel Roux, who hosted the lunch at Sauce by the Langham.
The group discussed the importance of introducing children to fish from an early age to tackle barriers surrounding cooking and eating seafood, along with the need to teach simple fish cookery skills and education to better position seafood as a credible sustainable protein choice.
They were served a menu including smoked Norwegian fjord trout, gin and juniper dressing, cucumber, rye, alongside boiled Norwegian cod, mousseline sauce, roast garlic and muscatel dressing.
The event also celebrated the arrival of the seasonally caught white fish, Skrei, which migrates to Norwegian waters and is fished for a short season between January to April each year.
Michel Roux said: "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."
Victoria Braathen, UK director for the Norwegian Seafood Council added: "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."
