Royal Plantation pulled out all the stops as co-sponsor of the Ocho Rios leg of the Norway 2010 Adventure presented by Norwegian Celebrity Chef Espen Vesterdal Larsen. Leading the group of experienced chefs who participated in the day’s activities was President of the Jamaica Culinary Federation, Chef Dennis McIntosh.

Espen Hanson, Director of the Norwegian Seafood Export Council, said that he was delighted that Royal Plantation agreed to be partners, as it epitomised the tropical beauty and warm hospitality for which Jamaica is so famous. Hanson expressed his appreciation for the generosity of General Manager Peter Fraser and Deputy General Manager Francine Allen. “The location and cooperation is beyond our highest expectations,” he said. “I am planning to come back and have a real vacation at Royal Plantation”.

Chef Larsen first explained the importance of soaking the saltfish in ice water in the refrigerator for six hours to two days, depending on the size of the cut. He paired the fish with such ingredients as sun-dried tomatoes, chick peas, as well as a unique creation made with puff pastry.

Not to be outdone, the Jamaican chefs used our local ingredients to produce delicious creations which received the stamp of approval from Chef Larsen and were enjoyed by members of the media and the Royal Plantation team. The recipes were:

Pumpkin and coconut-poached saltfish served with cassava sautéed callaloo and julienne of pickled local vegetables by Dennis McIntosh

Saltfish Alfredo by Simeon Brown

Steamed saltfish in coconut cream garnished with papaya and orange relish by Lenworth Barrett

Curried Saltfish with a medley of Jamaican vegetables by Dwight Cross

Pumpkin-crusted saltfish served with spicy coconut cream sauce garnished with plantain chips by Steve Green

Saltfish Papilotte with sautéed callaloo and mushroom and spicy tomato coulis by Kirk Myers

Sesame seed-crusted saltfish with papaya relish on a plantain wafer and avocado by Derrick Mullings

Saltfish breaded with pumpkin seed with avocado and olive salsa served with green salad and a balsamic syrup by Mark Cole

Pan-seared fillet of saltfish served with coconut pumpkin puree and sundried tomato gremolata by Brian Lumley

Honey-rubbed saltfish with grilled avocado relish by Gian Stewart

In commenting on the event, Chef McIntosh said that the Norwegian Seafood Export Council has been showing a great deal of respect to Jamaican chefs by not only exposing them to new ways of using their product, but also celebrating the local chefs’ creativity.

Norway Challenge winner, Chef Colin Hylton, was on hand to enjoy the day’s offerings and declared them to be excellent. “I am very proud of my fellow local chefs,” he said. “I am glad that the Norway Council is continuing to support them in this very meaningful way”.

Winsome Chambers, Public Relations Manager for Royal Plantation congratulated the participants and declared after the tasting, “I never knew that saltfish could be so versatile and delicious!”