Eyvind Hellstrøm

Eyvind Hellstrøm (born December 2, 1948 in Moss, Norway) is a chef and formerly the part owner of Bagatelle restaurant, a two-Michelin-starred restaurant in the city of Oslo. He was the president of the 2008 Bocuse d’Or Europe, is frequently a judge at the Bocuse d’Or world finals, and was himself a competition candidate in 1989, placing fifth.

Photo Johnny Leo Johansen(c)

Ingredients

  • 1 tablespoon paprika
  • 2 teaspoons dry mustard
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 6 (4 ounce) fillets trout
  • 1/4 cup unsalted butter, melted
  • Directions

    1. In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
    2. Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
    3. Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
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