Eyvind Hellstrom has recently made his mark as the ferocious celebrity chef who end facing peoples kitchen and refrigerator in the hope that they will get better eating habits. Neither food industry did drop away recently went Hellstrøm hard against Grandiosa and filling used.
After a few years of this program, he launched last year their finished dishes.
Now gratins his Slagter of “are similar”, TV2 program broadcasted on Thursday night.
Here they have collected 15 gratins from Norwegian stores and Hell Strom French gratin ports on bottom in terms of content of fish and proteins.
This fiskegrategen contains only 18 percent fish, while Findus French gratin contains 75 percent.
This is also consistent with Aftenposten test of gratins fall.
– Should contain at least 50 percent
– I mean a good gratin should contain between 50-60 percent fish, says bachelor in nutrition and nutrition supervisor Iren Vagstad Ellingsen. She has previously tested Norwegian gratins and remembers well that Hell Strom gratins came out badly.
– Hellstrom says he will increase fish content of 21 percent. Does it help?
– No, it does not hold. I expect that he takes in even more fish in their products, she said.
For TV channel says Hellstrøm that he uses bacalhau and that it will be wrong to use too much of it.
– Here it is about finding balance in flavors. And we use words bacalhau and the special bacalhau is that it has an aroma that is very significant and if we use too much then it becomes wrong. And therefore we have found until the optimum balance in the relationship bacalhau, olive oil, dairy products and potatoes, says Hellstrøm to “are similar.”
– Do you agree with this, Ellingsen?
– Klippfish provides yet another taste. But it has nothing to say nutritionally. He should get into a healthier twist while the taste is good. There I think one would expect of a good cook, she says.
She is surprised that he has chosen just as little fish in his right, since he has talked so negative about the food industry and so much about healthy food.
Klipfish is more fish than you think
Ove Johansen Norwegian Seafood is not as flammable sure that nutrition experts.
– Klipfish is dried cod and we expect that a kilo of cod equivalent of a pound of clipfish. So watered clip fish out, and then increase the volume by 30 percent, he explains.
When Hellstrøm increase their share of fish to 21 percent, equivalent to around 28 percent.
– Klipfish has approximately not lost any of its nutrient content when it was dried, says Johansen.
He also adds that many of gratins are filled with fish Alaska Pollock, one of the world’s cheapest fish species.
– There is nothing wrong with this fish, but that’s not what we associate with Norwegian cod, says Johansen.
Would renew food industry
When Hellstrøm launched finished dishes their, he was very clear that he wanted to renew the Norwegian food industry.
– I do this with purpose and ambition to get the entire Norwegian food industry to renew itself. They must be better! We’ve got a product that is revolutionizing the industry. Products are without additives, preservatives and artificial means. There are no chemicals. It is the opposite of everything I have criticized in the Norwegian food industry, products that you do not realize what contains products that are added mass to durability and who do not have taste. My product is a quality product that will surely challenge the Norwegian food industry, he told VG that time.
In Thursday’s television program avbrykter Hellstrøm morphed when questions asked.
Celebrity chef goes away from the program manager and the camera, before he turns and says:
– What I need now, without the camera goes, it is to ask to get a glass of water.
On the test top the Findus French gratin with 75 percent fish. Then follows Lofoten fresh fish au gratin and Yay gratin with 50 percent fish. Rema Good sea has 45 and Coops 32. Matmesteren, which is Rimi brand, has 31, while Norway Group First Prise, found in Menu, Kiwi, Spar and Joker 30 percent.
Ellingsen highlights that the smaller fish, the more macaroni and white sauce.
– macaroni are much cheaper commodity than fish. But I see that Hell Strom gratin has a lot of olive oil, which gives good taste.
In the test she carried she concluded as follows:
“This gratin contains very little fish, and has at least protein of all. It has over twice as much fat as the others and the only thing that increases your score is low in carbohydrates and moderate amount of salt. “
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