Five delicious Norwegian fish recipes from the UK’s top chefs

From warming haddock and mussel soup to pan-fried cod a la donostiarra, up your dinner game with one of these tasty dishes

Michel Roux Jr's Norwegian haddock, baked with ginger and coriander, with steamed basmati rice

To mark Seafood Week 2019 (4-11 October), Seafood from Norway has joined forces with some of the UK’s most lauded chefs to showcase some of their favourite dishes, inspiring people to eat more fish in the process.

Thanks to Michel Roux Jr, José Pizarro, Simon Hulstone and Daniel Galmiche, you can enjoy five easy-to-make-at-home meals, all with sustainable Norwegian fish. Think aromatic baked haddock with ginger and coriander or some-super satisfying pan-fried fjord trout with crushed new potatoes...

Norway’s harsh climate and clear, ice-cold waters make for conditions in which rich marine ecosystems can flourish. The country’s ancient relationship with the sea also makes harvesting high quality seafood of prime importance. Its oceans are carefully policed to prevent overfishing and maintain sustainability for generations to come.

Follow in the footsteps of these top chefs and try one of these five delicious recipes to celebrate Seafood Week.

Michael Roux Jr's Norwegian haddock, baked with ginger and coriander, with steamed basmati rice

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 (approximately 4cm); 1 clove garlic; 1 tbsp light soy sauce; juice of 1 lime; 1 tbsp vegetable oil; 1 tbsp sesame oil; 1 large shallot

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 15 minutes then take off the heat, leave undisturbed for 5 minutes – it should then be ready.

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, approximately 20x30cm. Place the fillets 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 minutes.

Once cooked, open the parcel and either eat straight out of the parcel or transfer the fillets to a plate.

Serve with the fluffed-up rice drizzled with dressing.

José Pizarro's pan-fried cod a la donostiarra

5 tbsp extra virgin olive oil; 1 bulb garlic, cloves finely sliced; 2 choricero dried chillies; 2 tsp pimentón (paprika); 1 tbsp apple vinegar; 1 tbsp olive oil; 2 x 200g chunky cod loin fillets; 1 tbsp chopped parsley

In a non-stick sauté pan, heat the oil over a low heat and add the garlic and dried chillies.

Cook gently until the garlic has just started to turn golden and smell fragrant. Remove from the heat and pour into a bowl and add the pimentón and vinegar, and some salt and pepper.

Season the cod fillets. Heat 1 tbsp of oil in the pan and fry the cod for 2-3 minutes each side until golden brown and just cooked.

Set aside to rest for a minute. Pour any of the juices from the fish back into the pan you cooked it in and add the oil and garlic mixture.

Whisk together over a low heat, then serve the fish with the spiced garlic oil drizzled over and a sprinkling of parsley.

Simon Hulstone's fillets of Glitne halibut with tomato consommé, salsa verde and fennel

For the halibut: 4 x 140g Norwegian Glitne halibut fillets; 8 x various coloured heritage tomatoes; 1 x head of fennel
For the consommé: 1kg overripe plum tomatoes; 1 shallot; 1 clove of garlic; 25ml vodka; 25ml balsamic vinegar; 100g sugar; 25g sea salt
For the salsa verde: 100g parsley; 100g tarragon; 100g basil; 1 x shallot; 1 x clove of garlic; 1 x lemon, zested; 200ml extra virgin olive oil

Cooking time is 20-30 minutes, but an additional 90 minutes is required for the pre-prepared consommé​.

Create the consommé the night before you plan to serve the dish. Blend the plum tomatoes, shallot, garlic, sugar, vodka and balsamic vinegar for three minutes, or until totally blended. Pass the juice through a coffee filter and leave overnight.

The next day, take your consommé and dispose of the leftover pulp and season the clear juice ready for serving.

Cut the tomatoes into various wedge sizes and place in a low temperature oven at 40˚C for one hour.

Prepare the final vegetables by slicing the fennel into quarters, and blanching until soft.

Take the halibut and place a non-stick pan. Roast the fish ski-side down, add the fennel and continue to cook until golden brown. Turn the halibut to ensure it cooks through.

For the salsa verde, finely chop the clove of garlic and add the shallot and lemon zest. Then chop the parsley, tarragon and basil together then add to the mixture, finally adding olive oil and seasoning

To serve, place the tomatoes onto the middle of the plate and garnish with fresh basil. Then place the halibut on top of the tomatoes and sprinkle on the rest of the fennel.

Finish by pouring over the consommé and salsa verde oil over the fish. Serve immediately.

Daniel Galmiche's pan-fried fjord trout with lime and dill mayonnaise, and crushed potatoes

For the trout: 4 x 140g Norwegian fjord trout fillets; 2 tbsp olive oil; 15g butter; sea salt; freshly ground black pepper
For the crushed potatoes with lime and dill: 300g new potatoes; olive oil; lime juice; lime zest; 1 small handful of dill, chopped; 100g mayonnaise; 1 small handful of dill, chopped; zest of 1 lime; juice of half lime

Bring a large saucepan of salted water to the boil and cook potatoes for 8-10 minutes, until just firm. Drain, refresh under cold water, peel and return to the pan. Keep in a warm place or side of the stove and cover to retain the heat.

When ready to serve, crush the potatoes with a folk, drizzle over olive oil and stir through lime juice, zest and dill

Combine all ingredients for the mayonnaise and season.

Season the fjord trout on both sides and heat the olive oil and butter in a frying pan over medium heat. Fjord trout is so much more delicate than salmon, so take care not to overcook it, as you will lose the quality and its oils and nutty flavours.

When the butter is starting to foam, add the fjord trout and cook for 3 minutes on both sides until a light golden colour.

Plate the fjord trout fillets, top with mayonnaise and sprinkle with some grated lime zest. Serve with the crushed potatoes on the side.

Simon Hulstone's fillet of Norwegian haddock with sweetcorn and mussel soup

For the Norwegian haddock: 2 Frozen at Sea Norwegian haddock fillets, skinned and pin boned; 1 pre-cooked corn on the cob; olive oil; sunflower shoots
For the soup: 1kg clean mussels; 200ml white wine; 1 shallot, chopped; 2 sprigs of thyme, chopped; 1 clove of garlic; 1 star anise; ½ fennel bulb, chopped; ​500g sweetcorn niblets, frozen;​ 500ml vegetable stock; 500ml double cream; 200g unsalted butter

To start the soup, heat up a large pot and once hot, add the mussels, chopped fennel, chopped shallot, star anise, garlic and thyme.

Once these are added, pour 400ml of wine and cover the pot, checking regularly to see if the mussels have steamed open.

Once all mussels are open, drain the juice into a separate pan. Remove the mussels from their shells and place into the mussel stock.

In a separate pan, pour in the vegetable stock and sweetcorn niblets and bring to a light simmer. Once simmering, add in the mussels, stock and double cream and allow to cook for five minutes.

After five minutes, add in the butter and bring the soup to the boil. Once boiling, place the soup into a blender and blend until smooth.

Pass the soup through a sieve to remove any husk. Season and set aside.

To prepare your corn, heat a frying pan with no oil and cut off the bunkers of the corn cob with a knife, and place into the pan. Remove from the pan once the cob is suitably coloured.

Take your haddock and cut the fish into four equal pieces. Place into a non-stick pan and cook very quickly on both sides, leaving the fish slightly undercooked, as the soup will finish the cooking.

When your haddock is nearly ready, warm the soup and use a hand blender to lightly froth.

To serve, place the haddock into a bowl and arrange the niblets on top and garnish with the sunflower shoots.

Pour the warmed soup around the haddock, drizzle olive oil and then serve.

For more delicious recipes, visit seafoodfromnorway.co.uk/recipes