On this episode of Simply Ming makes his second stop in Stord, Norway with Norwegian chef Geir Skeie. Skeie was previously crowned best chef in Europe in the Bocuse d'Or Europe competition in 2009. He served as chef de cusine at Midtåsen Solvold in Sandefjord, and now runs the restaurant Brygga 11 in Stord, Sendefjord and Leirvik. Together the chefs venture out to a salmon farm to see how Norwegian salmon is raised. After their visit and a quick tour of the barge, they head back to Brygga 11 to make salmon two ways. Chef Skeie makes Pan Fried Grav Laks with Chanterelles and Cauliflower and Ming makes Norwegian Salmon Paillard Cru on a Cauliflower Fennel Apple "Rice" with Garlic Olive Oil.