Bocuse d’Or winner Ørjan Johannessen presents the Marine Research Burger
Published: 09.10.2020 Updated: 21.10.2020
The Institute of Marine Research (IMR) celebrates its 120th anniversary this year! We are marking the occasion with our own signature dish. Read the story or skip to the recipe!
Developed by a world champion and neighbour
The marine research burger is the creation of Ørjan Johannessen, a former world champion chef. He is the head chef at Bekkjarvik Gjestgiveri in Austevoll, where the IMR also has a research station.
“I think it is important for the raw ingredients to really shine. The great thing about the burger is that the less you garnish it, the better it tastes”, says Johannessen.
The star ingredient of the marine research burger is halibut.
“In fish, all of the flavour characteristics is in the fat. Halibut is one of my favourite fish, and it is also one that the IMR has a close relationship with”, he says.
The ingredients each have a story to tell
Halibut – features on ancient rock carvings, so we know that Norwegians have been eating it for a very long time, and it is highly prized by chefs. The Institute of Marine Research has played a key role in solving the puzzle of how to farm halibut, particularly through the work of our research station at Austevoll. Halibut is a good source of omega-3 fatty acids, proteins, vitamin D and iodine.
Scallops – in the patty itself, the halibut is mixed with scallop. The scallops add sweetness and consistency, but also represent a step down the food chain: bivalves are so-called low-trophic level species – sustainable resources that humans should eat more of. In spite of their meat being lean, scallops have a high omega-3 content.
Dulse – the red alga dulse is also at the bottom of the food chain. This is a small organism that grows on kelp or in the tidal zone. It adds taste: saltiness, sweetness and the “fifth taste”, umami. Dulse is rich in minerals such as iodine, iron, zinc, potassium and calcium, and of course high in fibre.
Kimchi – a Korean method of fermenting vegetables. Vegetables that you may have been on the point of throwing away can be resurrected with a completely new “personality”. In the marine research burger, their fresh acidity helps to balance the fatty fish and give a slightly zingy taste. Lettuce provides fibre and several vitamins and minerals to our diet.
“We wanted to create a dish that represents everything the Institute of Marine Research stands for. Our juicy anniversary burger beautifully combines the past and the future, as well as being both tasty and healthy”, says Sissel Rogne, the Managing Director of the IMR.