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Chef guru Bocuse gets training in use of king crab

Norwegian red king crab was flown in fresh from Varanger when Eyvind Hellstrøm visited the chef guru Paul Bocuse on 25 January to teach him how to use this fantastic ingredient.

Norwegian red king crab was flown in fresh from Varanger when Eyvind Hellstrøm visited the chef guru Paul Bocuse on 25 January to teach him how to use this fantastic ingredient.

The red king crab from the far north is, together with white halibut from Norwegian waters, chosen as the main ingredients in Bocuse d’Or, the unofficial world chef championship, which will be held one year from now.

Red king crab is a new, exciting and delicious tasting product, which triggers the creative forces in culinary chefs. However, Norwegian red king crab is a new ingredient for most, so new that the Bocuse d’Or organisation wants an introduction to its many uses before the championship is held. This will make them able to set proper guidelines for the 24 contestants which will compete to become the world’s best chef.

In addition to live and frozen red king crab, Eyvind Hellstrøm also brought two Norwegian white halibuts.

Hellstrøm showed and told the attending chefs and journalists how to handle the Norwegian red king crab; how the crab meat reacts to different temperatures and how it can be boiled, fried or otherwise prepared.

Paul Bocuse and his chef’s brigade were impressed with the juicy consistence and the tasty crab meat. The Norwegian white halibut was also presented to the French chefs, and they were enthusiastic about the stories about the mythic halibut and North Norwegian fishing tales.  

The introductory séance in the kitchen was completed with three tasty dishes, from Eyvind Hellstrøm’s latest book, “Bagateller for livsnytere”. You will find these savoury dishes to the right.