Chef Claus cooking with Food Trends

Authenticity and transparency are keywords for the trends Clean Eating and Hood Food.
Where Clean Eating is about the consumers’ demand for pure products, Hood Food is about their demands for knowing where the food comes from.

THE CONSUMERS WANT “AS PURE AS IT GETS”​

With the Clean Eating trend getting stronger and stronger, we do have very high expectations to our premium product Vega Purity Salmon.
Vega Purity Salmon is salmon in its purest possible form, with no antibiotics, no additives and no GMO. The Vega Purity salmon meets the demands of “the clean consumer”.


SALMON WITH A PASSPORT

At the same time Vega Purity Salmon is also relevant when we are talking about the Hood Food trend. A great example is that we give every single Vega Purity Salmon a passport.
This enables the consumers to trace the salmon back to the specific farming location in the northern part of Norway.


PURITY COOKING CHALLENGE BY VEGA SALMON

The ultimate test for the Vega Purity Salmon must be to let someone try it. Someone who would use only clean and traceable products.
So, we challenged the Danish chef Claus Christensen, to compose a 3-course menu, based on the two trends and using Vega Purity Salmon as an ingredient in each of the dishes.


See the result in the video above.

Thomas Pasfall, chef at restaurant Pasfall cooks with the trends Gastro Moments and Think Twice

 Rasmus Vemmelund, chef at restaurant Bror Ditlev, cooks with the trends Cool Classic and Flexican Food

Learn more about the two food trends, we asked Claus to use:

FOOD TREND: CLEAN EATING

Is defined by:

• Consumers demanding products free from additives.
• Consumers rejecting antibiotics, GMO, colourings etc.
• Back to basics. Clean, fresh and natural products.
• Transparency. In the product and in the value chain.
• Pure products. Consumers wanting a cleaner life and a healthier body. 

FOOD TREND: HOOD FOOD

Is defined by:

• Traceable products. Consumers focus on products with a traceable origin.
• Authentic storytelling. Consumers seek true stories about people and product features.
• Trust and credibility. Products with a trustworthy story provide consumers with good-feeling.
• Overall sustainability is on the agenda – focusing on providing consumers with products produced with care for the environment, animals and humans. 

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AND NOW TO THE RECIPES. ENJOY!

Serves: 4

STARTER

Purity Salmon Tartare With red currant

Ingredients

• 250 g fresh Vega Purity Salmon without skin
• 125 g smoked Vega Purity Salmon
• 1 dl olive oil
• Juice from 1 lime
• Juice from 1 lemon
• 1 tablespoon chopped basil
• 1 tablespoon chopped chervil
• 1 tablespoon chopped dill
• 1 tablespoon chopped watercress
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped capers
• 2 tablespoons chopped apple
• 2 tablespoons chopped cucumber
• Salt and pepper
• 150 g red currants
• 150 g sugar
• 2 dl crème fraîche (double cream)


Directions

Tartare:

1) Chop the fresh and smoked salmon roughly.
2) Mix olive oil, lemon- and lime juice with the salmon and the rest of the ingredients. Taste with salt and pepper.

Sugared red currants:

3) Mash the red currants with sugar and place in the fridge until serving.
4) Arrange the tartare with the sugared red currants and crème fraîche.

MAIN COURSE

Puff Pastry Purity Salmon with Sauce Nage

Ingredients

• 4 pieces of fresh Vega Purity Salmon without skin
• 4 sheets of puff pastry
• 2 eggs
• 4 chopped shallots (for the puff pastry)
• 200 g mushrooms
• Olive oil
• 200 g spinach
• 10 g butter
• 3 strokes of grated nutmeg
• 1 pinch of cane sugar
• 4 hardboiled eggs
• Fresh dill
• 1 chopped shallot (for the sauce nage)
• 1 chopped carrot
• 1 chopped leek
• 3 pieces of chopped celery
• 1 dl white wine vinegar
• 2 dl white wine
• 250 g cold butter
• Salt and pepper

Directions

Butter fried spinach:

1) Fry the spinach in butter for a few minutes. Taste with grated nutmeg, salt, pepper and sugar.

Fried Mushrooms:

2) Fry the chopped onions with mushrooms for a few minutes. Taste with salt and pepper.


Puff Pastry:

3) Cut the puff pastry in shape like four fish.
4) Place the mushrooms, spinach and salmon on the sheets of puff pastry. Taste with salt and pepper.
5) Place the hardboiled eggs and dill on top of the salmon.
6) Glaze the puff pastry with egg.
7) Connect the puff pastry and buckle down the outer edge with a fork. Cut fish scale in the surface and glaze with egg.
8) Bake for 15 minutes at 210 degrees.

Sauce Nage:

9) Mix the chopped shallots, carrot, leek and celery with white wine vinegar. Let it reduce.
10) Add white wine and let it simmer until half sized.
11) Mix the cold butter into the sauce at low heat. Taste with salt and pepper.
12) Arrange the baked puff pastry salmon on plates. Place the Sauce Nage around the puff pastry and serve hot.

DESSERT

Sweet Purity Salmon Carpaccio with white chocolate

Ingredients

• 150 g white chocolate
• 1,5 dl cream
• 3 tablespoons Grand Marnier
• 600 g fresh Vega Purity Salmon in thin slices
• Juice from 2 limes
• Juice from 1 orange
• 1 pack phyllo
• 250 g melted butter
• 25 g flour
• Schnapps
• Raspberry

Directions

White chocolate cream:

1) Place the white chocolate in a bowl
2) Heat the cream and add it to the white chocolate in several steps while stirring.
3) Taste with Grand Marnier
4)Place the cream in the fridge for 4-6 hours.


Marinated salmon:

5) Place the salmon in a dish and add the lime and orange juice.
6) Marinade the salmon for 4-6 hours.


Phyllo cracker:

7) Place one sheet of phyllo on a baking sheet.
8) Glaze with melted butter and powder with flour.
9) Place a new baking sheet on top to bake it under pressure.
10) Bake 8-10 minutes at 180 degrees in the middle of the oven.


Arrangement:

11) Arrange the salmon in thin slices on a plate.
12) Place a scoop of white chocolate cream and drip with schnapps.
13) Arrange with raspberries and phyllo cracker.

WANT TO KNOW MORE? LET’S GET IN TOUCH!

Explore the Vega universe at www.vega-salmon.com

Or contact us directly at purity@vegasalmon.dk

or phone: +45 7610 4300