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

Daniel Galmiche

Daniel Galmiche

25th May 2017
Daniel Galmiche

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

I really love this dish and always enjoyed serving it in the restaurant. To me, it’s the perfect way to showcase Fjord Trout, with a sharp flavoursome sauce vierge mixed with fresh grapes and partnered with sweet but delightfully bitter caramelised chicory


  • 4 x140g Norwegian fjord pave, skin off
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 1 large chicory lettuce
  • 40g butter
  • 2tsp honey
  • Sauce vierge (makes 150 ml):
  • 4 large tbsp extra virgin olive oil
  • 1 shallot, chopped
  • Half a tomato, deseeded and diced
  • 150g white seedless grapes, skinned and halved
  • 1 tbsp good balsamic vinegar
  • Juice of half a lemon
  • Micro tarragon, or fresh tarragon


Sauce vierge:
To make the 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
Fjord Trout:
For the Fjord Trout, heat a pan of water to about 60°C. 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.
Caramelise 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 a 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 caramelised chicory and drizzle over plenty of the grape sauce vierge.
Ambassador Daniel Galmiche’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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.