More than Brussels from Brussels / Entertainment / The Foreigner

More than Brussels from Brussels. Visitors to the Belgian capital can sample culinary creations from western Norway and two Michelin-starred chefs. Norwegian Fisheries Minister Elisabeth Aspaker, who was in Brussels this week for talks with the EU, opened “The Tram Experience”, Tuesday. She was served a gourmet meal from the Norwegian Seafood Delight menu, which includes lobster and halibut.

fish, seafood, norway, eu, cooking



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More than Brussels from Brussels

Published on Thursday, 23rd April, 2015 at 13:23 under the entertainment category, by Michael Sandelson   .

Visitors to the Belgian capital can sample culinary creations from western Norway and two Michelin-starred chefs.

The Tram Experience
L-R: Stavanger Mayor Christine Sagen Helgø and Minister of Fisheries Elisabeth Aspaker pictured outside the tram.The Tram Experience
Photo: Fisheries,Trade,Industry Ministry/Flickr


Norwegian Fisheries Minister Elisabeth Aspaker, who was in Brussels this week for talks with the EU, opened “The Tram Experience”, Tuesday.

She was served a gourmet meal from the Norwegian Seafood Delight menu, which includes lobster and halibut.

“The food was superb, and I’m certain that everyone who takes a seat on the gastro-tram during the next month will have a wonderful seafood experience,” Norway Fisheries Minister Elisabeth Aspaker told The Foreigner.

The vehicle, which has been converted into a restaurant, is touring the city. It is a cooperative effort between Stavanger and Brussels.

The actual tram
The actual tram
Fisheries,Trade,Industry Ministry/Flickr
Norway oil capital Stavanger in Rogaland County hosts the annual Gladmat food festival.

This food event has seen some famous international names come and prepare dishes in its time, which includes British chef Gordon Ramsay.

The region is known for its good quality raw ingredients. These include lamb, seafood from the fjords, and vegetables from the Jæren area.

The selection available up until 10th May is signed by Finland-born Stavanger chef Tommy Raanti.

His menu is:

Appetizers
Seared Norway lobster in shellfish and tomato broth (with tomato concassé and spring onion)
Cured trout with Nordic spices (coriander seeds, dill, fennel seeds, cloves), “flatbread” and mustard sauce
Matjes herring on pumpernickel bread with beet root, apple and löjrom

Starter
Halibut Delight

Main course
Blackened monkfish (or hake) with morels, spring carrot and asparagus, mussel sauce (in siphon) and ‘Hasselback potato’

Dessert
Chocolate cream with fresh raspberries, raspberry ‘fluid gel’, raspberry and pistachio crumbs. White chocolate cracker, meringue and raspberry sorbet

Wine glasses from the Gladmat festival
Wine glasses from the Gladmat festival
Tom Haga/Gladmat
Brussels chef Lionel Rigolet then takes over the culinary helm for the ensuing 21 days up to and including 31st May.

The menu he has created is:

Appetizers
Cod Ceviche with Fresh Coriander and Wasabi Potato Foam
Kamchatka Crab and Smoked Salmon Roulade with Watercress Coulis
Spider Crab Consommé with Kaffir Leaves, Scallop and Marinated Lisette Mackerel

Starter
King Prawns with Malines Asparagus, Purslane, Tarragon and Granny Smith Apple

Main course
Pan-seared Halibut with Sea Urchins, Mini Pak-Choi, Trio of Baby Carrots and a Shellfish Béarnaise Sauce

Dessert
Belcolade Caramel Milk Chocolate with Eau de Villée Coconut Fume and Citrus Coulis

(Additional sources: visitbrussels.be)



Published on Thursday, 23rd April, 2015 at 13:23 under the entertainment category, by Michael Sandelson   .

This post has the following tags: fish, seafood, norway, eu, cooking.





  
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