Norwegian Fjord Trout With Japanese Mushroom Black Pepper Sauce Recipe

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Credit: telegraph.co.uk Fjord Trout is here to make your Chinese New Year even better!
Fish and prosperity are two things that you can connect to Chinese New Year celebrations especially the feast on the eve. Therefore, we feel we should share with you this delicious Fjord Trout dish, courtesy of the Norwegian Seafood Council.
 
Fjord Trout vs Salmon Besides salmon, another favourite among quality fish lovers is the Fjord trout. In a glance, you cannot really see the difference between trout and salmon. Trout is smaller and has a fatter belly compared to salmon.Besides, its flesh is of a brighter orange that the salmon.
Most Malaysians are always mistaken the trout for the other due to little information that has been shared or given in the small plackett card provided by shops. If you want to know more about trout and salmon, especially the ones brought all the way from Norway, check out https://en.seafood.no/ for more information.
Chinese New Year Feast Awaits With Chinese New Year celebrations just a few days away, preparations for the grand feast on the eve must be in full swing by now.
By ‘full swing’, we mean you have the menu all planned out, ingredients bought and stored fresh til the minute you are going to cook them.
But, let’s just say, there is a possibility you are not at all prepared and like to leave things, like planning on what to eat at the last minute, you’re in luck because we have this special Chinese New Year recipe for you!
 
Ingredients
2 whole fillets of Fjord Trout top loin 2 packets of shimeiji mushroom 2 tablespoons of Lee Kum Kee black pepper sauce 1 green bell pepper, diced 5 cloves of garlic, chopped 100g of ginger, chopped 300ml chicken stock salt/pepper/sugar to taste  
Method
Salt the trout for 20 minutes and wash the salt from the fillet. Dab the fish dry with some paper towels. Wrap the trout loin tighlyt with a cling film. Bake the fish in the oven at 41 degrees Celcious for 1.5 hours. Once done, remove and allow to cool in fridge. In a pan, sweat the chopped garlic and ginger. Then, add in the mushrooms and diced green peppers. Sitr fry them together. Add in the black pepper sauce, stock and adjust the seasoning according to taste. Cut the trout to portions and place on a plate. Pour the sauce over the fish and garnish it with some chopped spring onions or coriander.  
Tempt Us with Your Pictures Do not forget to put the hashtags #butterkicap and #norwegianseafoodcouncil and #fjordtrout when sharing the tempting pictures on social media.
Better yet, share this wonderful chinese new year recipe with family and friends to spread the prosperity around!
Not your cup of tea? It’s okay!
If you are more of a salmon fan, try out these three salmon recipes by the Norwegian Seafood Council; Slow-Cooked Norwegian Salmon, Steamed Salmon Head and Deep-Fried Salmon Cubes.
 
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