www.fjordtrout.com
A REMARKABLE JOURNEY Back in 1899, after six hours of rowing, a young Ole Mikkel Lerøen sold his first catch at the Fish Market in Bergen. Over a century later, Lerøy Fjord Trout is available worldwide and our passion for outstanding seafood has only grown stronger. Born and bred in the fjords of Western Norway, where fresh glacial water embraces the Arctic currents, our Fjord Trout has a tender texture, delicate fresh flavor, and is intensely red in color.
E AT M O R E R E D M E AT
A M A Z I N G L O C AT I O N
With its distinct red color, tender texture and delicate flavor, the Fjord Trout is the kind of red meat you should be eating more of. Rich in nutritious Omega 3, proteins, vitamins and antioxidants, good for overall health. Always sustainable. Delicious, served raw or cooked.
There are 70 inhabitants and 2 million baby fry living in the village of Sundal in the beautiful Hardangerfjord in Norway. Here, at the base of Bondhus Glacier, between mountains towering over one thousand meters, Lerøy’s Fjord Trout is born into the purest glacial water.
P U R E I C Y WAT E R
The glacial meltwater is perfect for our fish and its growth. The water is rich in natural minerals after being filtered through natural sediments on the way to the plant and loaded with oxygen.
SASHIMI
RED
1
WITH SPRING ONIONS AND PONZU SAUCE
8 thin slices of Lerøy Fjord Trout 1 spring onion finely chopped
PONZU SAUCE
100 ml lemon or lime juice 100 ml soy sauce 1 tbs rice vinegar
H O W T O M A K E T H E B E S T FJ O R D T R O U T ? Fjord Trout can be used in any dish where you would normally use salmon. Remember it is amazing when eaten raw, so don’t be afraid to undercook it!
:: Mix the ingredients together to make a sauce.
Dip the Fjord Trout in the sauce before eating. You can add spring onions to the sauce or just the Fjord Trout.
F R I E D FJ O R D T R O U T
2
WITH NUT BUTTER AND CABBAGE TRY OUT SOME OF THESE TIPS:
• Oven bake at 100°C (212°F) for 8-10minutes. • Pan fried skin side down on medium high heat for 4-5 minutes. Then turn the fillets and continue for 3-4minutes. • Grilled: Quickly roast on both side, then transfer to the oven or a cooler spot on the grill to cook slowly until finished. • Put fjord trout in salted water (1dl/0.4 cup salt to 1 liter/4 cups water) for around 10 minutes before cooking.
200 g Lerøy Fjord Trout fillet Neutral oil 1 tsp butter 1/2 cabbage 100 g butter for 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.
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.
TROUT WITH HERBS
8
WITH CORIANDER, BLACK PEPPER AND HONEY
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.
TATA K I T R O U T
1
WITH CITRUS AND SESAME
H O M E O F T H E FJ O R D T R O U T TRUE INDULGENCE
So you think salmon is good? Then you are in for a treat! Fjord Trout melts in the mouth and leaves you longing for that great taste, amazing color and delicate fresh flavor. Perfect for raw, marinated and lightly cooked dishes.
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
P R I M E L O C AT I O N SUPERB QUALITY
Happy fish for healthy people! Lerøy Fjord Trout is responsibly farmed and, of course, always traceable. It is only raised in a few locations in western Norway making it a rare treat! All our trout meet the highest quality standard available.
2
WITH LEMON AND OLIVE OIL
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.
FJ O R D T R O U T
1
WITH SEA LETTUCE, CELERY AND PRAWNS
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.
T R O U T C A R PAC C I O
6
FJ O R D T R O U T
WITH PICKLED EGGPLANT AND PARMESAN CHIPS
WITH PICKLED VEGETABLES
150 g Lerøy Fjord Trout 1/2 cucumber 1/2 carrot 1 raddish
1 Lerøy Fjord Trout fillet
:: Cut the trout fillet in two and place one on top of the other, roll in clingfilm 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
2
MARINADE PARMESAN CHIPS
50 g finely grated parmesan
:: Sprinkle parmesan on
baking paper and roast in the oven at 160 degrees until the cheese is melted and golden.
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.
www.fjordtrout.com
Lerøy Seafood AS, Bontelabo 2, N-5020 Bergen, Norway T: + 47 55 21 36 50 - E: post@leroy.no - www.leroyseafood.com