Jamaica Gleaner
Published: Thursday | July 30, 2009
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Culinary Adventure '09
Nashauna Drummond, Lifestyle Coordinator


Clipfish (salt fish) and risotto with avocado and lime.

After the success of last year's Norwegian seafood culinary adventure, organisers are back in Jamaica to do it all over again, bigger and better.

Starting Tuesday and ending today, some of the island's leading chefs will be participating in the three-day programme which kicked off at The Jamaica Pegasus hotel in Kingston. The workshop continued at the Runaway Bay HEART Hotel and Training Institute in St Ann today and will climax at the luxurious Tryall Club in Sandy Bay, Hanover today.

The three one-day workshops will explore new and non-traditional methods of creating tasty salt-fish dishes by Norwegian Chef of the Year Sven Erik Renaa.

Here are some of the recipes they tried out.

Culinary

Clipfish and risotto with avocado and lime

200g salt fish, cleaned

and cut in pieces

50ml extra virgin olive

oil

1 piece shallot onion,

minced

2 cloves garlic, grated

100g risotto

100ml white vine

200ml chicken stock

2 slices avocado, cubed

Lime juice

Parmesan cheese

Coriander/cilantro

White bread toast

Method

1. Sauté the onion in the olive oil until the onion is shiny, add the rice, sauté until the rice starts to 'pop', add the clipfish and white vine and reduce until evaporated.

2. Add the stock until it just about covers the rice and cook until ready, about 20 minutes, adding stock as you go, stirring continuously.

3. Add onions, avocado and 2 tbs whipped cream before serving. Top with some fresh coriander, cheese and bread crumbs.

Adventure '09


Norwegian clipfish (one of four varieties of salt fish), with stewed vegetables and browned butter sauce.

Norwegian salt fish with stewed vegetables and browned butter sauce

600g Norwegian salt fish

Flour

Clarified butter

Method

Season the flour with salt and pepper and dredge the pieces of fish in the mixture. Sauté the fish in clarified butter until golden brown and serve.

Stewed vegetables

40g butter

200g assorted young root vegetables, like carrots, turnips and parsnip, Irish potato, diced.

1 piece shallot, finely chopped

20g flour

2dl milk

1dl cream

40g sugar snaps or similar

Parsley and chives

Grated lemon rind

(NB: dl means decilitre or one tenth of a litre.)

Method

1. Clean and cut all the vegetables and blanch in salted water.

2. Sauté the shallots in the butter, add the flour and start mixing in the milk and cream little by little.

3. Add the vegetables and herbs, season with nutmeg, salt and pepper.

Bacon

20g bacon, diced

2tbsp orange juice

1tsp lemon juice

1/2 shallot, diced

Method

Sauté bacon, add a knob of butter and the shallots, add the orange- and lemon juice and serve.


Renaa sautéed bacon with a knob of butter


Norwegian Chef of the Year Sven Erik Renaa adds the finishing touches to his marinated pear and Norwegian clipfish salad with jalapeño and sweet soy sauce. - photos by Nashauna Drummond

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