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