Chef Thomas cooking with Food Trends

ARE YOU GIVING THE CONSUMERS THAT LITTLE EXTRA?

The food trend Gastro Moments is all about everyday luxury. The consumers are trading up and are searching for small special moments every day. It can be as simple as drizzling a salad with truffle oil or baking your own homemade bread. Vega Purity Salmon is perfect for creating Gastro Moments, because it is a very fine piece of fish. And salmon is so easy to scale up and give a fine gourmet touch, like it would have, being served at a fine restaurant.

SUSTAINABLE PRODUCTION – A MATTER OF COURSE

On the other hand, we have the trend Think Twice. The headline here is “Stop Food Waste”, but the trend is also about sustainability in general. Today the consumers demand, that the food industry produces with care for the environment. At Vega Salmon we could not agree more. Brands need to think twice. That is why we put a lot of work into finding the key to breed salmon in the most sustainable way.

PURITY COOKING CHALLENGE BY VEGA SALMON

 We wanted to prove that salmon is easy to prepare and give a gourmet look and taste. And what better way to do it, than to ask a professional gourmet chef to show it? So, we challenged the Danish chef Thomas Pasfall to compose a 3-course menu, based on the two trends Gastro Moments and Think Twice. Vega Purity Salmon should be an ingredient in each of the dishes. Furthermore, we asked Thomas to give us his interpretation of the Think Twice trend.


See the result in the video above. 

Claus Christensen, chef at restaurant Salon cooks with the trends Clean Eating and Hood Food

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 Thomas to use:


FOOD TREND: GASTRO MOMENTS

Is defined by:

• Everyday luxury. Because I deserve it.
• Trading up. Not all the time but in between.
• Indulgence and self-pampering. Healthy seduction.
• Willingness to pay for the little extra
• Moments of gastronomic indulgence


FOOD TREND: FLEXICAN FOOD

Is defined by:

• A sustainable revolution
• Caring, responsibility and social impact
• Stopping food waste. Smaller portions instead of throwing away.
• Caring for human beings. Respect for the environment.
• Consumers want to be part of the change
• UN sustainability goals

_____________



AND NOW TO THE RECIPES. ENJOY!

Serves: 4

SNACK

Purity Salmon Bites with apple and cucumber

Ingredients

• 100 g créme fraîche 38 % (double cream)
• 1/2 chopped red onion
• 1 bundle of chopped dill
• Salt and pepper
• Plastic wrap
• 1-2 apples
• 1 cucumber
• 1 bundle of dill
• 1 cl apple cider vinegar
• Olive oil

Directions

Purity Salmon bites

1) Whip créme fraîche with chopped onion and dill.
2) Place the plastic wrap on the table and arrange a slice of salmon with a spoon of créme fraîche in the middle. Fold into a ball.
3) Let the salmon bites rest in the fridge until serving.

Apple-cucumber salad

4) Cut sticks of the apple with skin.
5) Peel the cucumber, remove the seeds and cut in sticks.
6) Mix apple and cucumber with salt, pepper and apple cider vinegar.
7) Arrange the salmon bites with apple-cucumber salad. Drip with olive oil and dill on top.

STARTER

Semi-Raw Purity Salmon with avocado

Ingredients

• 4 pieces Vega Purity Salmon without skin
• 1 dl olive oil
• Juice from 1 lemon
• 1 tablespoon teriyaki sauce
• 1 red onion
• 2 spring onions
• 75 g fresh mushrooms
• 2 avocados
• Fresh herbs e.g. wood sorrel or pea shoot

Directions

Salmon:

1) Place the pieces of salmon on the side, douse in teriyaki sauce and lemon juice.
2) Let the salmon marinate while you prepare the other ingredients.

Mushrooms: 

3) Chop mushrooms and onions into regular pieces. Fry them in olive oil, taste with salt and pepper.

Salmon:

4) Fry the salmon for 2 minutes with the marinated side down.
5) Remove the salmon from the heat, so it is still raw on one side.
6) Arrange with mushrooms and avocado slices in thin carpaccio slices and drip with salt and lemon. Decorate with fresh seasonal herbs.

MAIN COURSE

Fried Purity Salmon with fennel and spinach salad

Ingredients

• 4 pieces of fresh Vega Purity salmon with skin
• Olive oil
• Zest of lemon
• 1 fennel
• 100 g fresh spinach
• 1 bundle beetroot leaves
• 1 tablespoon white wine vinegar
• 1 dl olive oil
• 2 dl cream
• ¼ bundle chives
• Juice from 1 lemon

Directions

Salmon:

1) Cut a scratch in the skin side of the salmon to make it fry better.
2) Fry the salmon on the skin side, turn the salmon around and fry until prepared. In total approx. 4 minutes.
3) Slice the fennel in thin pieces. Fry shortly in oil together with spinach.

Vinegar:

4) Mix oil and vinegar. Taste with salt and pepper.
5) Turn the vinegar into the salad.

Sauce:

6) Reduce cream and taste with salt and pepper.
7) Arrange the salmon with salad and drip the sauce on the plate.

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