Norwegian Cod the Taste of Norway

NORWEGIAN COD THE TASTE OF NORWAY

1230-1 Cod Brochure Cover.indd 2 02/03/2012 17:13 FISH FOR LIFE

1230-1 Cod Brochure Cover.indd 3 02/03/2012 17:13 In Norway, ﬁshing isn’t an industry, it’s a way of life.

Because the sea is such an important part of our lives, we go to extraordinary lengths to ensure it will always sustain future generations. And combined with a thousand years of ﬁshing heritage, it makes for a very special level of quality that shines through in the unique taste of the Norwegian Cod and other ﬁsh that emerge from the clear, cold waters of Norway.

There is no doubt. You can eat Norwegian Cod with a clear conscience.

1230-1 Cod Brochure V2.indd 1 02/03/2012 17:28 HOME TO MORE THAN 200 DIFFERENT SPECIES OF FISH AND SHELLFISH

DISCOVER WHITE GOLD Norway is blessed, quite simply, with the largest Cod stock in the world

1230-1 Cod Brochure V2.indd 2 02/03/2012 17:28 Cod is economically the most The abundance of Cod has been important marine fish in Norway. a profound influence on the rise In a typical year of settlements in our coastal areas Which is why we call it white gold the Norwegian Norway’s pristine coastal Cod loves Norway’s rough, cold Cod catch is made waters and strong currents that waters are home to more than keep the water supremely clean 200 dierent species of fish up of about: and shellfish Cod is versatile in the extreme, and Norway is blessed, quite simply, with the world keeps finding new ways During mating season, by using • 30% Trawling to use this precious of resource special muscles that cause • 30% Gill net the swim bladder to vibrate, • 15% Longline the largest Cod stock in the world Cod fishery is at its most intense the male Cod makes sounds • 15% Danish seine between January and April. This is to attract females • 10% Hand line the time of the year the cod comes in to the coastal areas which are easily accessible for smaller boats. Bigger boats do most of their fishing for cod in the Barents Sea further north

1230-1 Cod Brochure V2.indd 3 02/03/2012 17:28 A COUNTRY DEFINED BY THE SEA Norway’s coastline is longer than the equator when fjords and islands are included

And Norway’s marine areas are how to marry generations of seven times the size of the fi shing experience with the latest land mass, making Norway technology, when they set sail at the thirteenth biggest nation dawn, they return the same day, in the world. their holds fi lled with Cod of the highest quality as fresh as can be. But because the waters are teeming with Cod and our fi shermen know

GREENLAND SVALBARD (DENMARK) (NORWAY) NOVAYA ZEMLYA (RUSSIA)

Greenland BARENTS Sea BEAR ISLAND (NORWAY) SEA

JAN MAYEN (NORWAY)

Norwegian Sea SWEDEN RUSSIA

Iceland FINLANDFinland

NORWAY

North Sea UK DENMARK

SKAGERRAK

1230-1 Cod Brochure V2.indd 4 02/03/2012 17:28 FISHERMEN WHO SAIL AT DAWN RETURN THE SAME DAY A COUNTRY DEFINED BY THE SEA

1230-1 Cod Brochure V2.indd 5 02/03/2012 17:28 NORWAY IS BLESSED WITH THE LARGEST COD STOCK IN THE WORLD

1230-1 Cod Brochure V2.indd 6 02/03/2012 17:28 NORWEGIAN COD ALLOW US TO INTRODUCE YOU Of all the saltwater ﬁsh around Norway, Cod is the most abundant

Recognising Norwegian Cod Where does Cod Live? What do Cod eat? There’s no mistaking this regal fish: Cod is an adaptable and Cod finds its food intake in the Look for the elongated, stout body versatile fish: free–flowing ocean waters and on the seabed it lives on–its own diet The curving white sideline Cod is primarily a ‘demersal’ fish, meaning that it lives near of delicious Norwegian seafood: A distinctive beard thread under the bottom of the sea Herring, capelin and gobies are the chin It can also thrive near the surface among the Cod’s main sources What colour should Cod be? or in middle depth waters of of food A Cod’s colour depends on the ocean: the ‘pelagic zone’ They also like grayfish, bristle where the it lives: Stationary Cod lives near the worms, brittle stars and basket Cod found in shallow water is seabed of shallower waters stars, and mussels reddish, brown or olive green while the migratory Cod What size are Cod? with darker spots migrates over large areas Cod can live up to 40 years Cod that live at greater depths are and thrive better closer to growing to 200 cm and up lighter and often greyish in color the surface to 60 kilos (6’6” and 132lbs)

No.1 Fishing Time

Cod is economically the The cod fishery is at its most intense between January and April. most important marine fish The Barents Sea and coastal areas are the focus for the first half in Norway. of the year. Later, fishing moves to the Polar front, like the Bear Island–Hopen area.

1230-1 Cod Brochure V2.indd 7 02/03/2012 17:28 SKREI® – THE NORWEGIAN MIRACLE In the early months of each year in Norway, something extraordinary happens The millions of migrating Skrei® undertake their annual journey from the Barents Sea, travelling thousands of miles back to their spawning ground along the northern part of the Norwegian coast.

1230-1 Cod Brochure V2.indd 8 02/03/2012 17:29 SKREI TAKES ITS NAME FROM “ Å SKRIDA” MEANING ‘TO MIGRATE’

What is Skrei®? Is Skrei® Sustainable? Skrei® is a special type of the Skrei® is completely sustainable seasonal Norwegian Cod Careful fi sheries management Only the very best of this migrating ensures that only 10% of this Cod will meet the strict criteria amorous fi sh are caught to become quality graded Skrei® each year Skrei® is a speciality product only How do I know if my Cod is Skrei®? available from January to April. It’s Skrei® is the o cial mark of a rare and special culinary delicacy quality of this treasure of the sea Winter season ground (y4 & older) What makes Skrei Special? Is Skrei good to cook with? Feeding grounds (y4 and older) Growth area (y1 –y3) Skrei® takes its name from the Old Virtually every part of the Skrei® Norse verb “å skrida” meaning Spawning grounds creates a culinary delight Migration route to spawning grounds to migrate or move onwards As well as fi rm, white meat, Migrating over vast distances, the Skrei® yields rich roe Skrei® is only available along the the fl esh of these powerhouse Skrei® liver, stomach, tongue Norwegian coast. But there’s no secret fi sh becomes exceptionally fi rm, and even jaw are considered that the best spawning grounds are white and supple delicacies outside of Lofoten and Vesterålen Skrei® is a lean and tasty fi sh, of the highest quality Cod can only be labelled Skrei® For Love if it meets strict time and storage requirements all the way from the Every winter, millions of cod swim to the coast of Norway, sea to the table ready to return to their birthplace to spawn, earning this amorous fi sh the title ‘fi sh of love’.

1230-1 Cod Brochure V2.indd 9 02/03/2012 17:30 DRYING CREATES AN INTENSE CONCENTRATION OF PROTEINS, VITAMINS, IRON AND CALCIUM

1230-1 Cod Brochure V2.indd 10 02/03/2012 17:30 STOCKFISH THE PRESERVATION OF PERFECTION The time of year when Skrei® come to shore is, by happy coincidence, ideal for hanging and drying the cod to create the delicacy known as Stockﬁsh

A Special Technique An Ancient Traditional Art A Healthy Delicious Food

The Cod are gutted and immediately Drying is an ancient secret of Drying not only preserves the dried whole or split along the back. preserving fish dating back a fish but creates an intense After three months outside, the thousand years. Stockfish was concentration of flavour, as well Cod matures indoor in a dry and exported from Norway before as of proteins, vitamins, iron and airy environment, for about 4–12 the Viking Era and formed an calcium. No other food product is months. Perfect drying takes a important part of the Viking’s comparable. The nutritional value delicate balance of wind, rain, sun life. Stockfish financed Viking of one kilo of Stockfish is the same and temperatures just above 0 C. expeditions and made their as approximately five kilos of fresh Traditionally the drying or hanging conquests possible. Stockfish fish. Perhaps this is why Stockfish period in southern parts of Norway keeps virtually forever – so Vikings is highly valued around the world, is from early March to the middle were able to bring Cod to especially in Portugal and Italy. of April, and in the northern part the world. of Norway until May.

1230-1 Cod Brochure V2.indd 11 02/03/2012 17:30 THERE’S LITERALLY 10001000ss OF WAYS TO ENJOY BACALAO

Modern Techniques Popular from the North for a traditional Food Sea to the South Atlantic CLCLIPFISHIPFISH In Clipfish, all the nutrients remain In many countries Clipfish is making it an excellent choice of known as Bacalao and has been an food. The fish is gutted, cleaned, important part of Mediterranean, PREPARED washed and skinned fish are South America, Caribbean flattened out and stacked. Layers and West Africa cuisines for of salt between each fish aid the centuries and they all put their maturing process over 2–3 weeks. own personal culinary concept FFOROR EENDLESSNDLESS Today the salted fish is then left to to these dishes. There’s literally dry indoors in special hot air dryers 1000s of ways to enjoy Clipfish. from February to April. However in It is the most outstanding option times gone by it would have been POSSPOSSIBILITIESIBILITIES in markets such as Italy, Spain, left on the rock to dry naturally. Transforming Cod, Saithe, Ling or Tusk Portugal and Brazil. into ClipfishClipfi sh is a slow 3–6 monthmonth processprocess

1230-1 Cod Brochure V2.indd 12 02/03/2012 17:30 1230-1 Cod Brochure V2.indd 13 02/03/2012 17:30 THErE’S LITErALLY 1000s OF WAYS TO eNJoY baCalao

Modern Techniques popular from the North for a traditional Food sea to the south atlantic ClIpFIshClIpFIsh In Clipfish, all the nutrients remain In many countries Clipfish is making it an excellent choice of known as Bacalao and has been an food. The fish is gutted, cleaned, important part of Mediterranean, prepared washed and skinned fish are South America, Caribbean flattened out and stacked. Layers and West Africa cuisines for of salt between each fish aid the centuries and they all put their maturing process over 2–3 weeks. own personal culinary concept ForFor eeNdlessNdless Today the salted fish is then left to to these dishes. There’s literally dry indoors in special hot air dryers 1000s of ways to enjoy Clipfish. from February to April. However in It is the most outstanding option times gone by it would have been possIbIlITIespossIbIlITIes in markets such as Italy, Spain, left on the rock to dry naturally. Transforming Cod, Saithe, Ling or Tusk Transforming Cod, Saithe, Ling or Tusk Portugal and Brazil. into Clipfi sh is a slow 3–6 month processinto Clipfish is a slow 3–6 month process

1230-1 Cod Brochure V2.indd 12 02/03/2012 17:30 1230-1 Cod Brochure V2.indd 13 02/03/2012 17:30 FISH ARE PRODUCED AND FROZEN TO BELOW -20 C WITHIN HOURS

FRESH – FROM THE OCEAN TO THE KITCHEN Cod deserves to arrive in perfect condition – and for Norway’s ﬁ shermen, freshness is everything

1230-1 Cod Brochure V2.indd 14 02/03/2012 17:30 A Sophisticated Fleet High Standards Equals High Quality Fish Since the first Norwegian factory trawler fleet sailed in 1962, onboard The highest standards are set processing and freezing facilities for all onboard products from have constantly improved. Today’s headed/gutted frozen fish and sophisticated vessels can stay at block products to ready to eat sea for weeks at a time, yet still interleaved fillets. deliver outstanding Cod fillets in Production on every vessel must a modern and sustainable way. reach the highest standards of The Norwegian Food Safety As we said, freshness Authority is everything. All production is carried out in strict accordance with Hazard Analysis Critical Control Point (HACCP) systems

Fish are prepared and frozen to below –20 C within hours

1230-1 Cod Brochure V2.indd 15 02/03/2012 17:30 PROTEIN IS THE SOURCE OF 96% OF THE ENERGY IN A COD MEAL

1230-1 Cod Brochure V2.indd 16 02/03/2012 17:30 OUR COD GOOD IN EVERY WAY Cod is one of the healthiest and most widely–loved ﬁsh in the world

It’s not just delicious, it’s an excellent source of protein and Omega 3 can speed up rich in vitamin B12 and selenium. blood circulation, increase This lean ﬁsh will only contain concentration – and even up to 3% fat and almost no put you in a better mood. carbohydrates at all. A meal– sized portion of cod (about 150g) will naturally deliver the recommended daily intake of the vital omega 3 fatty acid. Cod is also an important source of iodine, which helps to regulate the body’s metabolism.

1230-1 Cod Brochure V2.indd 17 02/03/2012 17:30 THESE AREN’T OUR FISH WE’RE JUST LOOKING AFTER THEM From managing to monitoring, our ﬁshing industry is built on long–term thinking;

For the sake of future generations, Norway is the world leader in Norway’s fishing industry is adopting measures to reduce rigorously managed through discards of fish quotas and concessions. The Illegal, Unreported and Unregulated Directorate of Fisheries, the Coast fishing for Cod is virtually zero. Guard and the sales associations share the responsibility of We have stringent control both ensuring that fishing in waters on land and at sea for both under the jurisdiction of Norway foreign and Norwegian vessels is carried out as it should be. As a There is strict enforcement of result of this strict management: rules regarding fishing gear

This level of control is time–consuming and challenging. But Norway’s ﬁshing industry deserves nothing less.

1230-1 Cod Brochure V2.indd 18 02/03/2012 17:30 NORWAY IS A WORLD LEADER IN ADOPTING MEASURES TO REDUCE DISCARDS OF FISH THESE AREN’T OUR FISH WE’RE JUST LOOKING AFTER THEM

1230-1 Cod Brochure V2.indd 19 02/03/2012 17:30 STAKEHOLDERS ALL SHARE IN THE DECISION– MAKING PROCESS

1230-1 Cod Brochure V2.indd 20 02/03/2012 17:30 WHATEVER THE WEATHER THERE’LL BE NO ROUGH RIDES AHEAD The frameworks that control Norway’s ﬁshing industry are the bedrock of a predictable, stable and sustainable future

Norway creates value through guide negotiations that form the environmental organizations and sustainable use of resources and basis for the domestic regulation other stakeholders all share in the goods in the Barents Sea while process. The Directorate of decision–making process. maintaining the structure, principle Fisheries’ proposals include: Based on this wealth of insight and of operation and productivity of Size of by–catch information, the Ministry of Fisheries the ecosystems. Criteria’s for participating and Coastal Aairs defines quotas The amount of fish that can be in various fisheries and sets out the technical regulations harvested from a given stock for how the fishing should be Technical regulations is internationally determined. conducted year after year, ensuring The International Council of the When to start and stop the fishing predictability and stability far into Exploration of the Sea (ICES), the Fishermen’s associations, the the future. Institute of Marine Research (IMR) fishing industries, trade unions, and other research institutions the Sami Parliament, local authorities, provide recommendations that

Research and capture ICES quota recommendations Quota negotiations with statistics revelant states

Experiences during the year THE Contribution to The Advisory REGULATORY Board for Fisheries Regulations Regulations adjustments CHAIN Proposals from the Directorate of Fisheries and the meeting regarding Ministry of Fisheries regulations to the Ministry and Coastal Aairs Meeting regarding regulations

1230-1 Cod Brochure V2.indd 21 02/03/2012 17:30 SUSTAINABILITY IS EVERYTHING Norway’s unique body of knowledge and expertise constitutes one of the largest research and development communities for ﬁshery and seafood in the world

1230-1 Cod Brochure V2.indd 22 02/03/2012 17:30 NORWAY PUTS SUSTAINABILITY AT THE HEART OF EVERYTHING IT DOES

It is critical that the resources in respecting the subtle ways in the sea can be sustained at a viable which di erent species interact. Sustainable management is: level, biologically and economically. In assessing Cod populations, a “development that meets the Norway takes a holistic approach clear margin for error is built into needs of the present without to ﬁ sheries management, putting population assessments, to make compromising the ability of sustainability at the heart of certain that the over–exploitation future generations to meet everything it does. of Cod is never a possibility. their own needs”

This intense focus on the future MSC is an international organization places Norway as a world leader that has developed standards for caring for the resources in sustainable fi shing and seafood the sea and harvesting them traceability. SOCIAL in a sustainable way. All Norwegian Cod is certifi ed Norway puts immense e ort into as sustainable according to BEARABLE EQUITABLE ENVIRONMENTAL sustainable management, to make MSC standards for sustainably sure that the fi shing industry managed fi sheries SUSTAINABLE continues to thrive. As a result, All of the biggest fi sheries in Norwegian Cod stocks are in Norway are approved by MSC VIABLE ECONOMIC vibrant good health. To keep them The standards include everything that way, the stock is managed to from the size of the fi sh stock long term sustainability principles. to fi shing methods Through Ecosystem–based There are strict requirements for Management, the totality of the the management of the stocks marine environment is embraced, that are certifi ed

1230-1 Cod Brochure V2.indd 23 02/03/2012 17:31 NORWAY’S SEAFOOD MUST MEET THE HIGHEST STANDARDS OF SAFETY

1230-1 Cod Brochure V2.indd 24 02/03/2012 17:31 NORWEGIAN SEAFOOD IS NO WORRY SEAFOOD As the second largest seafood exporter in the world, food safety is at the top of Norway’s agenda, and at the heart of all we do

Norway’s seafood must meet The Ministry for Fisheries The Norwegian Food Safety the highest standards of safety, in and Coastal Aairs has Authority is the Ministry’s every way. The Norwegian system overall responsibility for the supervision and monitoring body is founded both on international fisheries and aquaculture for seafood safety and the health standards and on the stringent industries, seafood safety, fish and welfare of fish and seafood. national system of monitoring health and welfare, harbours, The Authority is essential to the and inspections. Food legislation infrastructure for sea transport implementation of the Ministry in Norway works in harmony with and emergency preparedness for of Fisheries and Coastal Aairs EU Food Law, defining quality pollution incidents. objectives as they pertain to standards for food production seafood safety. including traceability.

Political Authorities Norwegian Food Safety Authority Risk management setting of Risk management protection levels

Knowledge Institutions Laboratories Risk assessments and advice National The Norwegian Scientiﬁc Analyses Institute of Nutrition and Seafood Committee for Food Safety Research National Veterinary Institute Risk assessments Norwegian Institute of Public Health Institute of Marine Research

1230-1 Cod Brochure V2.indd 25 02/03/2012 17:31 LOOK FOR THE SIGN OF QUALITY Wherever you see our badge you know the produce has been through rigorous quality control all the way from the ocean

Export regulations Quality Labelling

The export of fish and fish products Quality labels exist to endorse the is regulated in Norway by the Fish consistent high quality of Norwegian Export Act. All exporters require seafood products, and to signal a license. The Norwegian Seafood the extreme high standards that Council is responsible for the labelled produce has had to meet. approval and registration of exporters. Norwegian Seafood can be Distribution identified in many markets by the “Norge” logo and the Visual Identity, With around 500 exporters reflecting the quality and values of seafood and products distributed associated with Seafood from in over 130 countries, Norway Norway (“Norge” is the Norwegian plays a key role in the international word for Norway). seafood market.

The main markets for Cod include: Brazil Portugal Italy Spain France Germany Sweden Norway

Norwegian Cod is Quality Cod

Always as fresh as it can be Nourishing Carefully Handled Unique quality taste Yields Large ﬁllets Frozen within hours Flakes perfectly Transported within hours

1230-1 Cod Brochure V2.indd 26 02/03/2012 17:31 NORWEGIAN SEAFOOD CAN BE IDENTIFIED IN MANY MARKETS BY THE LOOK FOR “NORGE”LOGO AND THE SIGN VISUAL IDENTITY OF QUALITY Wherever you see our badge you know the produce has been through rigorous quality control all the way from the ocean

1230-1 Cod Brochure V2.indd 27 02/03/2012 17:31 01 THE END OF THE JOURNEY SUPERB FOOD EXCITING DINING

01 Clipfish Ingredients: Preparation method: Serves 4 Boil one big saucepan of salted water with carrots for the clipfish and a smaller one for 500g Norwegian Clipfish, the carrots. and bacon soaked and desalted 6 slices of bacon Cut the clipfish into serving pieces 4 carrots and let them sit in unsalted water for 1 1/2 cup whipping cream approximately 6 minutes. 4 tbsp parsley, fresh In a hot pan, fry the bacon in butter Salt and pepper until they are crispy.

Clean the carrots and cut them into small pieces. Boil them in water with some salt and make al dente.

Pour out most of the water and add the cream. Cook until the sauce thickens.

Season with salt and pepper and stir in chopped parsley.

Serve the clipfish with carrots and bacon. Garnish with some fresh parsley. Ingredients: In a hot non–stick frying pan, cook the Ingredients: codPreparation roast with a drop method: of olive oil, skin 0202 roasted cod serves 6 side down. When it is coloured, turn it 02 Serves 4 Preheat the oven to 200 degrees. over and cook the other face. Put the 1 kg baby potatoes Cut the vegetables in strips. Place the 02flavoured Cod burger with basil, 600g Norwegian cod fillets roast on a plate and put it in the oven 700g cod fillet vegetables on a baking sheet, drizzle 2 carrots for 15 min. 300g mushrooms over some canola oil and add some salt “Norwaybaby potatoes 1/4 celeriac 3 green onions Washand pepper. and thinly slice the green onions. Supreme”and mushrooms 50g1 slice butter of turnip Wash and slice the mushrooms. 103 tbsp basil canola leaves oil WashBake inthe the potatoes oven until and the quarter vegetables them 1 2garlic tbsp butter clove lengthwise.are crispy. Blanch the potatoes in 1 tomato salted water (10g of coarse salt per Coarse salt Mix the ingredients for the curry 1 onion litre). Strain the potatoes. Olive oil mayonnaise. Keep it cold while waiting. Salt1 baked and potato Pepper In a hot non–stick frying pan, fry Salt and pepper theCut mushroomsthe cod into quicklyserving inpieces a drop and of fry preparation method: olivein butter oil. Seasonapproximately with salt 3-4 and minutes cook for Curry Mayonnaise: 3 onmin. each Leave side. aside.Heat up the buns in the Boil a 1 cup bigof mayonnaise saucepan of salted water (10g of rock salt per litre of water). oven. 2 tbsp curry powder Melt the butter. When it is bubbling, Preheat oven to 200°C. addPlace the the potatoes cod on the and bottom mushrooms half 4 buns with the garlic clove and green onions. remove the bones from the cod fillet. of the bun, then add your tomatoes 4 leaves of romaine lettuce Cook for 3 min. and season with salt Then with a knife halve it lengthwise. and onions, and spread the curry and pepper. Open and season it with salt, pepper mayonnaise on the top half of the bun. and basil leaves. Close and string it CutServe the the roast burger in 6, with then vegetables. garnish the plates like a roast. Also salt the outside. with potatoes and lay fish on top.

Ingredients: In the same pan, add a drop of olive oil and sweat the shallot with a small 03 03 Skrei® fillet serves 6 pinch of salt. with mustard 6 Norwegian Skrei® fillets Deglaze the pan with the white wine, 500g fettuccini and reduce until it is almost dry. 150g bacon cubes sauce, fettuccini Add the Dijon mustard and thick 100g thick cream cream. Mix together, season with & bacon cubes 3 tablespoons Dijon mustard pepper and cook gently for 5 minutes. 1 glass white wine 1 shallot Pour the pasta into boiling water and cook al dente. Strain and leave. ¼ of a bunch of chives 30ml olive oil In a frying pan, with 2 tablespoons 10g rock salt of olive oil, cook the Skrei® fillets for 3 minutes on each side. Season with preparation method: salt and pepper.

Boil a big saucepan of salted water Add the fettuccini to the hot cream (10g of rock salt per litre of water). and heat through for 1 minute.

Peel and thinly dice the shallot. Place on plates and add the bacon In a hot pan, fry the bacon cubes, cubes and the Skrei® fillet portions. leave them to one side when done. Garnish with some fresh chives.

1230-1 Cod Brochure V2.indd 30 02/03/2012 17:31 1230-1 Cod Brochure V2.indd 31 02/03/2012 17:31 Ingredients: In a hot non–stick frying pan, cook the cod roast with a drop of olive oil, skin 0202 02 Roasted cod Serves 6 side down. When it is coloured, turn it flavoured with basil, 1 kg baby potatoes over and cook the other face. Put the 700g cod fillet roast on a plate and put it in the oven for 15 min. baby potatoes 300g mushrooms 3 green onions Wash and thinly slice the green onions. and mushrooms 50g butter Wash and slice the mushrooms. 10 basil leaves Wash the potatoes and quarter them 1 garlic clove lengthwise. Blanch the potatoes in salted water (10g of coarse salt per Coarse salt litre). Strain the potatoes. Olive oil Salt and Pepper In a hot non–stick frying pan, fry the mushrooms quickly in a drop of Preparation method: olive oil. Season with salt and cook for Boil a big saucepan of salted water 3 min. Leave aside. (10g of rock salt per litre of water). Melt the butter. When it is bubbling, Preheat oven to 200°C. add the potatoes and mushrooms with the garlic clove and green onions. Remove the bones from the cod fillet. Cook for 3 min. and season with salt Then with a knife halve it lengthwise. and pepper. Open and season it with salt, pepper and basil leaves. Close and string it Cut the roast in 6, then garnish the plates like a roast. Also salt the outside. with potatoes and lay fish on top.

Ingredients: In the same pan, add a drop of olive oil and sweat the shallot with a small 03 03 Skrei® fillet Serves 6 pinch of salt. with mustard 6 Norwegian Skrei® fillets Deglaze the pan with the white wine, 500g fettuccini and reduce until it is almost dry. 150g bacon cubes sauce, fettuccini Add the Dijon mustard and thick 100g thick cream cream. Mix together, season with & bacon cubes 3 tablespoons Dijon mustard pepper and cook gently for 5 minutes. 1 glass white wine 1 shallot Pour the pasta into boiling water and cook al dente. Strain and leave. ¼ of a bunch of chives 30ml olive oil In a frying pan, with 2 tablespoons 10g rock salt of olive oil, cook the Skrei® fillets for 3 minutes on each side. Season with Preparation method: salt and pepper.

Boil a big saucepan of salted water Add the fettuccini to the hot cream (10g of rock salt per litre of water). and heat through for 1 minute.

Peel and thinly dice the shallot. Place on plates and add the bacon In a hot pan, fry the bacon cubes, cubes and the Skrei® ﬁllet portions. leave them to one side when done. Garnish with some fresh chives.

1230-1 Cod Brochure V2.indd 30 02/03/2012 17:31 1230-1 Cod Brochure V2.indd 31 02/03/2012 17:31 04 04 Stockfish Mantecato

Ingredients:

Serves 4

250g Norwegian stockfish, soaked 1 cup of milk 1 clove of garlic 3 tbsp olive oil 3 tbsp whipping cream 1/4 lemon, squeezed 1 tbsp parsley, fresh 4 slices of white bread Tomatoes

Preparation method:

Cook the stockfish in milk with chopped garlic until it is tender. Remove the stockfish from the milk. Use a hand whisk or a food processor to grind the clipfish. Add oil and whipping cream, a little bit at the time, until you have a nice puree. Start with the smallest amount of oil and cream and add more while the machine is running. Let the machine run for at least 20 minutes.

Season with salt, pepper, and lemon juice. Stir in parsley just before serving.

Serve the mantecato on top of small pieces of bread. Garnish with some sliced tomatoes. This is perfect as a starter. Art. nr. 2477 | Printed by Gunnarshaug Trykkeri AS

Norwegian Seafood Council N–9291 Tromsø, Norway

Telephone: +47 77 60 33 33 Fax: +47 77 68 00 12 E–mail: [email protected]

Seafoodfromnorway.com

1230-1 Cod Brochure Cover.indd 1 02/03/2012 17:13