Bocuse d'Or UK Fish dish
Adam Bennett's fish dish - Troncon of Label Rouge turbot with blue lobster and seaweed, jellied eels, Scottish smoked salmon, caviar and cucumber ketchup. Garnishes were Potato filled with creamed leeks and rolled in espinette butter and Salad of pickled vegetables with mustard seed, apple and celery puree.
This year, fish dishes were served on plates instead of one large platter to better replicate restaurant conditions and were also subjected to two main rule changes: Finalists were not told until November 2012 that their fish dish had to include Label Rouge turbot and European blue lobster and were also asked to make the third accompaniment typical of their home country.
The Norwegian team was awarded the Best Fish prize.