Norwegian Sea Food Council hosted an exclusive networking dinner event at Big Brewsky in Bengaluru. The Norwegian seafood dinner was attended by the Director at the Norwegian Sea Food Council & Vice Counsel, Yogi Shergill and few guests from the HORECA Industry. The networking dinner event aimed at sharing knowledge and passion for producing the best tasting salmon and COD filet from Norway and to promote Norwegian Seafood in India amongst the HORECA Industry in Bengaluru. The grand flying buffet dinner curated by Chef Saby, awarded best chef in India offered a glimpse of Norwegian Aquaculture that is known for producing consistently delicious, delicately flavored Salmon and COD. The scrumptious menu comprised of appetisers, salads, mains & desserts like Seared salmon with caper, anchovy butter, cider glaze & Blackened cod with spicy mango, mint salsa, beetroot cured salmon with citrus salad, caramelized walnuts, Miso butter and soya rubbed cod with steamed hoisin glazed bok choy.
Speaking on the occassion Director at Norwegian Sea Food Council & Vice Counsel Yogi Shergill said, “It was an honour to meet so many great Chefs from the hotels and restaurants in Bengaluru, and I do believe that our seafood from Norway was appreciated and many said they would start putting salmon dishes on their menu.”
Chef Saby added “This is the first time we are cooking fresh Salmon and Cod in Bengaluru, from the time it has been caught it has flown in fresh chilled straight to the kitchens of Big Brewsky. The team of chef’s here and myself had a great time working and cooking this fine and high quality produce. The fish lends itself beautifully to cold appetizers, hot starters, mains and other cured dishes. We (chef’s team at BB) could achieve much more then we thought as the quality and versatility of the Norwegian seafood is unique and unparallel. I would like to encourage all fellow chef’s, restauranters and hoteliers to use the same and improve their cuisine!”
