Bergen Fish Soup
The Bergen Fish Soup is subject to many a dispute. This is my way of making it – it is rich, flavorful and fantastic.
Bergen Fish Soup
Bring the fish stock to a boil in a large pot. Add the vegetables, reduce the heat, and let simmer for 5 minutes.
If you are using the flour, whisk it together with the cream in a small bowl, add the cream to the soup, and bring to a boil. Add the sugar and vinegar to taste; the soup should have a subtle sweet-and-sour flavor. Add the veal stock, if using, and salt to taste. Add the fish and fish dumplings, bring to a boil, reduce the heat, and simmer for 7 to 8 minutes, until the fish is just cooked.
In the meantime, whisk together the egg yolks and sour cream in a small bowl. Pour the soup into bowls, dividing the fish and dumplings evenly. Gently stir 2 to 3 tablespoons of the sour cream mixture into each bowl. Sprinkle with chives, if desired, and serve.
- Scallop Carpaccio
Nothing comes close to a good carpaccio. It is really simple to make and makes a great starter.
- Turnips with ground elder (gou...
Peel and dice the turnips into large cubes. Heat a pot of sal...
- Fresh asparagus and cucumber s...
Place the cucumber, spring onion and asparagus in a bowl.
- Veal liver paté with pickled b...
1Place the onion, anchovies, garlic, thyme, ...
- Whitefish with Cloudberry Sauc...
1Slice the lemon.
2Mix juniper berries,...
- Bohlinhos de bachalau
In a medium-sized bowl, combine the fish and the potatoes and...
- Ice-Cream Cake, Blueberries an...
Sour cream from the Røros dairy has a deliciously mild, acidic, fresh taste and is particularly good...
- Gravlaks (cured salmon)
Curing salmon and other types of fish is neither hard nor labor-intensive, but you need the patie...