Here are two more of the entries in the inaugural Norway Culinary Challenge.

Chef Richard Pinnock is currently at The Jamaica Pegasus hotel and has worked there since March 1995.

Barbecue Cod

Ingredients

120g fillet of Norwegian cod

1 onion

1 hot pepper

1 cup sweet white wine

4 cloves garlic

1 root ginger

2 tbsps butter

2 tbsps honey

2 tbsps sorrel chutney

1 dash cinnamon

2 tbsps olive oil

1/2 cup barbecue sauce

14 oz sweet potato

1 slice pineapple

6 asparagus stalks

1 slice green plantain

1/2 cup vegetable oil

salt and pepper

Garnish

Red and black caviar

Lime

Method

1. Wash cod in water to get rid of excess salt, then soak cod in 1 cup white wine, 1/2 cup water with shopped onion, garlic, hot pepper and ginger, overnight.

2. Wash and peel sweet potato, boil in a little salted water until soft, remove and cool, then mash.

3. Add butter and a little dried Irish potato. Shape in small cakes and set aside for service.

4. Boil the cod in the soaking liquid. Note: if it is too salty, remove liquid and add another 1/2 cup wine; boil until tender.

5. Sauté pineapple ring with olive oil and butter then add honey, cinnamon, chutney and seasoning.

6. Remove cod and clean and then place in sauté pan. Add barbecue sauce and simmer until the liquid is reduced by half.

7. Set aside for service. Clean plantain lengthwise and fry, then set aside.

To serve: Warm a large plate. Arrange pineapple, asparagus and potato in the centre. Place cod on top, garnish with plantain, caviar and lime. Enjoy.

Escoveitch Norwegian Salt fish

Chef Sue-Ann Montaque was trained in Culinary Management at the University of Technology.

Her Escoveitch Norwegian Salt fish is served with sautéed callaloo and mushrooms, Pecan and Raisin Polenta (Turned Cornmeal) and a Lemon Soufflé.

Ingredients

4 6 ounce Norwegian Salt fish chops (alreadyde-salted)

Salt and pepper to season

2 tbsps olive oil

Escoveitch Garnish

1 1/2 cups white cane vinegar

2 1/2 tbsps sugar

2 1/2 tbsps salt

1 tbsps pimento seeds

1 red sweet pepper, thinly sliced

1 yellow sweet pepper, thinly sliced

1 green sweet pepper, thinly sliced

1 onion, thinly sliced

2 garlic cloves, thinly sliced

1 Scotch bonnet pepper, sliced

2 tbsps olive oil

Sautéed Callaloo and Mushrooms

12 ounces callaloo

6 ounces mushrooms (any variety will do)

1 clove garlic, chopped

1 onion, diced

Salt and pepper to taste

2 tbsps olive oil

Pecan and raisin Polenta

3 cups vegetable stock

1 cup cornmeal

1/2 teaspoon salt

1/2 cup raisins

1/2 cup pecans

1 clove garlic

4 tbsps olive oil

Salt and pepper to taste

Methods

1. For the callaloo and mushrooms, in a large sauté pan, heat oil over medium heat.

2. Add garlic and onions and sauté for two minutes. Turn heat up to medium high and add mushrooms.

3. Once half-cooked, add callaloo in handfuls, constantly tossing with tongs as it wilts down. As soon as callaloo is completely wilted, remove from heat, season with salt and pepper.

For pecan and raisin Polenta

1. Bring stock to a boil, whisk in cornmeal, being careful to avoid the formation of lumps.

2. Stir in the raisins, pecans and garlic; cook over a medium heat for 20 minutes, stirring constantly, and season with the reserved olive oil and the salt and pepper.

3. Cook for another 10 minutes and spread onto a plastic wrap lined sheet pan to a thickness of 1.2 inch.

4. Cover, chill until firm and cut into triangles. When ready for use, pan sear triangles in hot olive oil.

For the Escovitch Garnish

1. Heat oil till piping hot. Sauté vegetables slightly, then add vinegar, sugar, salt and pimento seeds. Set aside until ready for us.

For presentation: Divide the sautéed mushrooms and callaloo between serving plates. Place two Polenta triangles on top of the mushroom and callaloo mixture. Lay one salt fish fillet on the sautéed vegetables and against the polenta triangles. Spoon some of the pickled vegetables with pickling liquid over the fish. Garnish with fresh herbs.

Serve immediately.