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Simon Hulstone cooks up special dish to mark the Skrei cod season

25 January 2016 by
Simon Hulstone cooks up special dish to mark the Skrei cod season

Skrei, a special cod from the cold, clear waters of northern Norway, is once again in season, and to mark the occasion Michelin-starred chef Simon Hulstone cooked a special meal for the Norwegian ambassador.

Last week, hospitality specialists and chefs including José Pizarro, Daniel Galmiche and Pascal Aussignac joined the Norwegian ambassador to the UK, Mona Juul and the Norwegian Seafood Council at a celebratory dinner with Michel Roux Jr, for a meal cooked by Hulstone.

Only available between January and April each year, Skrei is a migratory cod, which travels thousands of miles annually from the Barents Sea to northern Norway. Skrei has its own grading standard and only a small percentage of all landed cod will be branded with the prized dorsal fin Skrei tag, which acts like a seal of quality assurance.

Skrei is lean and rich in protein, vitamins and minerals; it has firm flesh, with obvious fat lines defining the large bright white flakes, which melt away during cooking. The fish can be prepared in a variety of ways and can be enjoyed both raw and cooked.

"The delicate sublime taste of Skrei cod is second to none," said Roux Jr. "And, it is a sustainable fish with a unique legacy. As a chef I always insist on the finest ingredients and Skrei never disappoints. I am proud and honoured to be an ambassador for what I consider to be one of the finest products of the sea."

Hulstone's menu included salted and lightly poached Skrei and cod tongue, clam and Jerusalem artichoke cream, truffle, samphire; roasted loin of Skrei, celeriac and wild mushrooms, Morcilla, confit onion and sprouting broccoli and chilled chocolate fondant, salted caramel and brown butter.

For more information on Skrei and the Norwegian Seafood Council visit

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