Cod Flakes in Pumpkin Soup by Master Chef Geir Skeie

By ThorNews on February 25, 2014 • ( 0 )

In 2009, Geir Skeie won the world’s most prestigious cooking competition, Bocuse d’Or, held every second year in the French city Lyon. Not only is he the youngest chef ever to win the competition, but he also won with a comfortable margin.

Today, the ‘wizard chef’ runs the seafood restaurants Brygga 11 in Stord, 82 kilometers south of Bergen, and Brygga 11 in Sandefjord, 122 kilometers south of Oslo.

It is Atlantic cod season, and Geir Skeie has sent ThorNews this delicious recipe which is also easy to make:

Geir Skeie’s Cod Flakes in Pumpkin Soup

Ingredients

11 oz. (300 g) cod loin

2 garlic cloves

2 teaspoons high quality olive oil

Salt and black pepper

18 oz. (500 g) pumpkin

0.4 cups (1 dl) crème fraîche

2 cups (5 dl) fish stock

Salt and black pepper

Method

Sprinkle the cod loin with salt and black pepper, roughly chop the garlic and place on top of the fish with extra quality olive oil. Bake in oven at about 210 degrees F / 100 degrees C until the fish flakes when you press on it. Divide it into flakes.

Boil the pumpkin in the fish stock until tender, run in a blender together with crème fraîche and season with salt and pepper, and if you prefer, a little lemon juice.

Serve.

…

Facts about Geir Skeie:

Born: 02 July 1980, Fitjar, Norway

Job

Restaurant Owner at Brygga11, Geir Skeie at Stord

Restaurant Owner at Brygga11, Geir Skeie in Sandefjord

Freelance consultant in food and wine

Merits

Winner of Bocuse d `Or 2009

Winner of Bocuse d `Or Europe 2008

Winner of the best debutant cookbook in the “Gourmand World Cookbook Award 2009”