Tom Victor Gausdal's recipe:
“This is a more luxurious version of the classic Norwegian fish soup.”
Tom Victor Gausdal
Chef and former Bocuse d'Or silver medallist
“The stock is based on shellfish, and I have also added shellfish and mussels to the soup to give it a more flavourful and subtle taste. ”
“I add caviar and crispy bread on top.”
Do you want to try a recipe from a former Bocuse d'Or winner? It's actually not too difficult! According to Tom Victor Gausdal, the most important thing is to use good-quality ingredients.
Let's get cooking!
(Serves 4)
2 tbsp olive oil
2 carrots
1 fennel
2 celery stalks
2 shallots
2 cloves of garlic
10 saffron threads
1 star anise
1 fresh bay leaf
400 ml mussel stock
400 ml cream
150 g monkfish or salmon, sliced into pieces
150 g plaice fillet, in pieces
4 scallops
A few peeled prawns
A few steamed mussels
1 king crab claw, cleaned and cut into pieces (can be omitted)
4 tablespoons chopped, fresh chervil
Lemon
Salt and pepper
Source: Tom Victor Gausdal
1. Cut all the vegetables into slices.
2. Place a large pot on the stove. Add the oil and heat.
3. Sauté carrots, fennel, celery, shallots, garlic, saffron, star anise, and bay leaf in the pot for a couple of minutes. Add the stock and cream and let it all simmer for 15 minutes.
4. Poach the fish pieces in the soup for 5 minutes, adding in the prawns, scallops, crab and mussels in the final few minutes.
5. Season with salt, a little lemon, and pepper.
Garnish with chervil. Top with thin brioche melba toast and a spoonful of roe (optional). Enjoy!
The owner of the fine dining restaurant Feinschmecker in Oslo, Lars Erik Underthun, has also shared his version of a classic, Norwegian fish soup.
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