Quince compote
This compote can be eaten warm or cold with the paté or jarred 2-3 months once refrigerated, so you can enjoy it all winter.
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Lamb sausage
Servings: 6 PREPARATION: 1 Cut the lamb and fat into smaller pieces and grind it with a meat grinder. 2 Prepare the garlic, boiled potatoes and fennel and run them through the grinder. 3 …
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Buckwheat macaroons
Servings: 8 PREPARATION: 1 Preheat the oven to 145°C. Sift the dry ingredients together into a bowl. 2 Whip the egg whites with sugar until firm. Quickly fold in the dry ingredients. 3 Spoon …
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Salad with Brussels sprouts, apples and salted almonds
Servings: 4 PREPARATION: 1 Rinse the sprout leaves and slice them into large pieces. Core and quarter the apples, then dice them with the Brussels sprouts. 2 Put the almonds in a dry frying pan …
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Hare back part and Brussels sprout puré with a crisp Brussels sprout salad
Servings: 4 PREPARATION: 1 Cut the fillets away from the bone and remove any tendons. 2 Fry the fillets in a mixture of half butter and half oil in a pan for 7-8 minutes, until …
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Rygeost (soft smoked cheese) whip
Servings: 4 PREPARATION: 1 Soften the gelatin in cold water. 2 Boil the milk, spice it with salt, pepper and nutmeg. Remove the milk from the hot unit. 3 Add the gelatin, grated lemon …
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Carrot drink with rowanberries and apple
This drink makes a great start on the day. It will cheer you up if the weather’s bad.
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Turnip purée
Servings: 6 PREPARATION: 1 Peel the turnips, and cut into large cubes. 2 Bring these to a boil in a pot with just enough water to cover. 3 Pour off the water when the turnips …
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Plaice papilotte with young vegetables
Servings: 4 PREPARATION: 1 Clean the plaices, rinse away any blood and dry them lightly. 2 Put each fish on its own piece of baking paper. Lift each paper and fish onto the foil and …
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Limfjord oysters natural with three vinaigrettes
Servings: 4 PREPARATION: 1 Apple/horseradish vinaigrette: Peel the apples, core and quarter them. Mix the oil, vinegar, salt, pepper and honey together. Dice the apples finely and toss them into the oil/vinegar mixture. Add the …
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Shrimp sandwiches with mayonnaise and dill
Servings: 4 PREPARATION: 1 Beat the yolk, salt, mustard and a dash of the vinegar with an electric mixer, until thick and white. 2 Beat in the oil, pouring it in a thin trickle – …
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Seared pollock with onion jam, lingonberries and asparagus
Seared pollock with caramelized onions is one of Norway’s national dishes. Here I have cooked the onions further, so that they are almost to be considered as a jam. Serves 4 PREPARATION: 1 Cut the …
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Dark chocolate cake with cloudberries
I don’t know whether you can call this a cake or not, as it doesn’t contain any flour, and no actual baking is involved. It is really nothing but a dark symphony of chocolate, butter …
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Fried trout with sour cream and cucumber salad
I cooked this salmon in an outboard engine on a boat. I was lucky. The heat generated during our short trip was just enough to cook the fish. It was fun, but all in all …
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Salmon envelope with lemon, capers and parsley
I cooked this salmon in an outboard engine on a boat. I was lucky. The heat generated during our short trip was just enough to cook the fish. It was fun, but all in all …
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Reindeer meatballs with dark gravy
The fantastically smooth, gamy flavor of reindeer goes wonderfully with the Norwegian goat cheese that I add to the sauce. If you can’t get reindeer, venison works fine as well. In Northern Norway, I managed …
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