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Mi-Cuit Norwegian Fjord Trout with Fresh Grape Sauce Vierge, Caramelized Chicory Leaves & Fresh Dill

This is a perfect way to showcase Fjord Trout! This recipe features a sharp flavorsome sauce vierge mixed with fresh grapes and partnered with sweet but delightfully bitter caramelized chicory.


Mi-Cuit Norwegian Fjord Trout with Fresh Grape Sauce Vierge, Caramelized Chicory Leaves & Fresh Dill

Rhineland Cutlery
No ratings yet
Prep Time 20 mins
Cook Time 10 mins
Course Main Course
Cuisine Norwegian
Servings 4 people


  • 4 Norwegian fjord pave trout skin off
  • olive oil to taste
  • sea salt to taste
  • freshly ground black pepper to taste
  • 1 large chicory lettuce
  • 1 tbsp butter
  • 2 tsp honey

Sauce vierge (makes 150 ml)

  • 4 tbsp extra virgin olive oil
  • 1 shallot chopped
  • 1/2 tomato de-seeded and diced
  • 1/2 cup white seedless grapes skinned and halved
  • 1 tbsp good balsamic vinegar
  • Juice of half a lemon
  • Micro tarragon or fresh tarragon to taste


Sauce Vierge

  • Pour the olive oil into a small saucepan and briefly warm over a low heat for about 30 seconds.
  • Add the shallot and cook for 2 minutes.
  • Remove from the heat and stir in the tomato and grapes, gently so not to damage.
  • Add the vinegar and lemon juice and just before serving, stir through tarragon to taste.


  • Heat a pan of water to about 60oC. Meanwhile, wrap the fish in cling film and tie up both ends.
  • Poach for 6-7 minutes at a constant heat, then remove from the pan.
  • Caramelize the chicory leaves in butter and honey and keep warm.
  • Carefully cut open one side of the cling film to release the Fjord Trout onto kitchen towel. Pat dry then pan fry using a non-stick pan for 2-3 minutes until golden brown, keeping the flesh nice and pink in the middle
  • To serve, simply position the Fjord Trout in the middle of the dish, top with caramelized chicory and drizzle over plenty of the grape sauce vierge.


Chef's Tip

There are a few things here to remember:
  • First keep water temperature constant, this is crucial when cooking fish.
  • Next, don’t overheat the sauce vierge – it should just be warm so you do not overcook the ingredients and instead retain the flavours.
  • Finally, the chicory should be golden brown, any darker and it will taste too bitter.
Keyword Trout
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CREDIT: Rhineland Cutlery

Want to make this recipe? Here are some great accessories to help make your meal amazing:

8″ Classic Chef Knife

classic 8in chef knife


6″ Japanese Deba Kitchen Knife

6″ Japanese Deba knife


Rhineland 12″x18″ Bamboo Chopping Board

Cutting Board

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