Prepare 1 kg of mussels – discard any that are cracked or don’t close when tapped. Rinse thoroughly in cold water. Finely chop 1 shallot, 1 red chili, 2 cloves of garlic, and 3 tablespoons of chives. Cook 200 g of pasta in salted water, adding a splash of JADARR fish sauce for extra depth of flavor. Sauté the chopped shallot and chili in a bit of oil until softened. Add 2 tablespoons of butter and the chopped garlic, then cook for another minute. Add the mussels, 2 dl of white wine, and a dash of JADARR fish sauce. Cover and steam for 3–4 minutes, until the mussels open. Drain the pasta and place it on a serving plate. Top with the mussels and the flavorful sauce from the pan. Finish with a squeeze of juice from half a lemon and a sprinkle of the remaining chives.

Blend 100 g of fresh herbs (chives, tarragon, dill), 200 g of sunflower oil, and 2 tbsp of JADARR fish sauce until smooth. Pour the mixture into a pot and heat until it begins to simmer. Let it simmer for 10 minutes until the oil turns green. Remove from heat, cool, and strain through a coffee filter to separate the oil. Clean the 4 scallops thoroughly and sear them in a hot pan with 4 tbsp of butter. When the scallops are nearly cooked, glaze them with 2 tbsp of JADARR fish sauce for added flavor. Remove the scallops from the pan and set them aside. Add 2 tbsp of cream to the pan and simmer briefly, allowing the flavors to combine. Serve the scallops in a shell, using salt or seaweed to stabilize them on the plate. Drizzle the green herb oil around for presentation and added flavor. Enjoy your refined seafood dish!

Let the Côte de Boeuf (or another high-quality steak) rest at room temperature for at least 30 minutes for the best result. Preheat the pan: Use a grill pan and heat it until it begins to smoke before adding the meat. Searing the steak: Pat the steak dry, rub in 1 tablespoon of sunflower oil, and place it in the pan. Sear for 3–4 minutes until a dark, crispy crust forms. Flip and repeat on the other side. Butter & garlic baste: Add 2 tablespoons of butter and 2 crushed garlic cloves to the pan. Baste the steak continuously with the melted butter as it cooks. Grind black pepper over the top and drizzle with JADARR fish sauce for extra depth of flavor. Finish in the oven: Transfer the steak to an oven-safe dish, pour over the butter from the pan, and roast at 160°C (320°F) until the internal temperature reaches 54°C (129°F) for a perfect medium-rare. Rest & serve: Let the steak rest for 5–10 minutes before slicing it thinly across the grain. Serve topped with fresh pea shoots

JADARR is proud to announce that we have reached the finals in Det Norske Måltid 2024, competing in the prestigious category of Best Refined Seafood of the Year! This recognition marks a significant milestone for us, highlighting our dedication to quality, flavor, and the art of fine seafood craftsmanship. We are honored to stand among the best in the industry and are filled with excitement as we approach the final announcement. Our entire team is aiming for victory and eagerly awaits the crowning moment on Friday, April 25. Stay tuned as we take this journey to celebrate excellence in Norwegian cuisine!

Break apart crab claws, reserving the larger pieces for boiling and the remaining parts for the sauce. Melt 100 g of butter, then add chopped fennel and shallots, cooking until softened. Add 2 liters of water and 4 tbsp of JADARR fish sauce, bringing it to a boil. Add the larger crab pieces, adding water if needed to cover the crab. Boil until the crab meat is tender, approximately 10 minutes. Remove the crab and allow it to cool. Once cooled, carefully shell the claws. Use scissors to cut along the sides of each loin. Pull the meat out gently to keep it in large pieces. Remove any cartilage or bone fragments. Chop the remaining fennel, shallots, garlic, red pepper, chili, and tomatoes into coarse pieces. Melt 4 tbsp of butter, add fennel, shallots, and garlic, cook until softened. Add the tomatoes, chili, red pepper, and black peppercorns. Add the remaining crab shells along with 8 dl of cream. Bring the mixture to a boil, then let it simmer for 15-20 minutes, allowing the crab shells to infuse the sauce with flavor. Strain the sauce to remove solids, then season with additional JADARR fish sauce and fresh lime juice to taste. Use an immersion blender to froth the sauce until it becomes airy and light. Arrange the freshly cooked crab loins on a serving plate, and spoon the frothy sauce over the top. Serve the dish warm, garnished as desired, and enjoy this flavorful celebration of Norwegian seafood with a hint of JADARR.

Peel and finely chop 1 shallot and 2 cloves of garlic. Sauté in 2 tablespoons of butter until the onion is translucent. Add 1 tablespoon of vinegar (preferably white wine vinegar) and 1 deciliter of white wine. Let this reduce until about 1 tablespoon of white wine remains. Then pour in 3 deciliters of cream and let it simmer on low heat for 10 minutes. Season with Jadarr. Blend the mixture in a blender or use an immersion blender to froth the sauce before serving to make it airy. Bring the pasta water to a boil with Jadarr and cook the pasta according to the package instructions. Arrange the pasta on top of the cream sauce and finish with a bit of caviar if desired.

In collaboration with Oluf Lorentzen, we are proud to launch Jadarr across Norway, now available in Meny and select specialty stores. This partnership brings our unique fish sauce, crafted with pure, refined flavors from Jæren, to a broader audience, celebrating Norway’s culinary heritage. Jadarr embodies the essence of coastal Norway with every bottle, and we’re excited to share it with food enthusiasts nationwide.

Remove the skin, bones, and cartilage from the salmon and cut it into pieces. Brush the pieces with JADARR and let them marinate for 15 minutes. Place the salmon on a hot charcoal grill over indirect heat. Smoke the fish for 10-20 minutes until the desired internal temperature is reached. Clean and cut 200 grams of trumpet mushrooms and 100 grams of shimeji mushrooms into pieces. Toss the mushrooms in oil and wrap them in aluminum foil, placing the mushroom packet directly on the hot coals. Grill the mushrooms until heated through. Mix together 1 tablespoon of soy sauce, 1 tablespoon of JADARR, and the juice of ½ lemon and fold into the mushrooms after grilling. Combine 1 deciliter (100 ml) of mayonnaise, 1 teaspoon of grated ginger, and 2 tablespoons of JADARR and serve alongside the smoked salmon and grilled mushrooms. Use some of the mushroom marinade as a sauce for the dish.

Start by breaking the joints of 8 king crab claws. Reserve the largest pieces for boiling, and use the remaining meat and shells for the sauce. Roughly chop 1 fennel bulb and 2 shallots. In a large pot, melt about 100 grams of butter and sauté the fennel and shallots until the onions turn translucent. Add approximately 2 liters of water and 4 tablespoons of JADARR fish sauce. Bring to a boil. Add the large king crab joints to the pot. If needed, top up with more water until the crab is fully submerged. Simmer until the meat is tender, about 10 minutes. Remove the crab from the pot and let it cool slightly. Use scissors to carefully cut open the loins along both sides of the shell. Gently pull out the meat in as large pieces as possible. Discard any cartilage or shell fragments, and set the crab meat aside. Next, prepare the sauce. Roughly chop 1 fennel, 2 shallots, 2 garlic cloves, 1 red bell pepper, 1 red chili, and 4 large tomatoes. In a new pot, melt 4 tablespoons of butter and sauté the fennel, shallots, and garlic until softened. Add the chopped tomatoes, chili, bell pepper, and 1 teaspoon of whole black peppercorns. Stir in the leftover crab shells and meat trimmings, then pour in 8 deciliters of cream. Bring the mixture to a gentle boil and let it simmer for 15–20 minutes until the cream is well infused with the crab flavor. Strain the sauce through a fine sieve. Season to taste with JADARR fish sauce and fresh lime juice. Right before serving, use an immersion blender to froth the sauce until light and airy. Serve the warm crab loins with the foamed sauce on the side.