Grilled herring with mustard seed vinaigrette, green strawberries
Servings: 6 PREPARATION: 1 Clean the herrings and scrape the scales off the skin. Cut into fillets and lay the fish on a platter. 2 Spread the mustard on them and sprinkle them with the …
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Seared pollock with caramelized onions
This dish makes me cry twice, once while cutting the onion, and once while I am eating the wonderfully sweet onions together with the fresh-tasting, flaky fish. Pollock is a wonderful fish for searing, and …
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King of the forest in cognac reduction
Eating elk or moose can, like much other game, be a rather chewy experience. In this recipe I have taken full advantage of the large quantity of connective tissue in the tougher, and therefore cheaper, …
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Cloudberry chutney
This chutney can be adjusted with sugar and vinegar, depending on what sort of game or fowl (grouse in this case) it is served with. It should tend to be more acidic with game and …
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Boiled Samsø potatoes with dill, butter and salt
Servings: 8 PREPARATION: 1 Scrub the potatoes gently in cold water, put them in a covered pot and fill with just enough water to cover them. Add a good handful of salt and the dill …
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Herring on a block of ice with potatoes, dill butter and aquavit
Servings: 4 PREPARATION: 1 Make the ice block a day ahead with water in a mold. Rinse the potatoes and put them in a pot with salted water. Boil them for 10 minutes, remove from …
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Boiled asparagus with shrimp, smoked cheese (rygeost) whip, and herbs
Servings: 4 PREPARATION: 1 Peel the asparagus, breaking off the lower stems to ensure that only the tender part is left. 2 Boil up a pot of salted water and cook the asparagus for …
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Salad with boiled lamb, prawns, radishes, salicornia and toasted bread
Servings: 6 PREPARATION: 1 Clean the lamb meat and rub it with seasonings salt. Simmer the meat from ½ to 12 hours, depending on how much time you have, and how much you want …
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Oyster chowder with parsley and spinach
Servings: 6 PREPARATION: 1 Open the oysters and place them in a bowl. Remember to check their smell and freshness and remove any shell pieces before putting them in the bowl. 2 Heat the …
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’Otto’ on barley from Skjåk
Sæter rømme is a special rich type of rich Norwegian sour cream, traditionally made at mountain farms. It is akin to crème fraiche so outside of Norway this can serve as a substitute.
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Pot-roasted grouse served in its own sauce with mountain berries
Servings: 4 PREPARATION: 1 Prepare and clean the grouse and dry them off inside with a paper towel. Put the herbs inside and season both inside and out with salt and pepper. 2 Wrap …
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Apple punch
Servings: 15 GLASSES PREPARATION: 1 Bring all the ingredients (except the spirits) to a boil. As soon as a boil is achieved, remove from heat for 5-10 minutes. Add the liquor or dark rum. 2 …
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Wheat bread
The coating of flour on these loaves reflects some of the oven heat, facilitating the baking of them through and through without scorching the crust. Delicious baguettes can also be made with this recipe.
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Celery root baked in straw and clay on a campfire
Servings: 6 PREPARATION: 1 Wash the celery root well with a sponge. If there is lots of dirt on it you can peel it with a potato peeler. 2 Dry off any moisture on the …
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Grilled pork chops
Servings: 6 PREPARATION: 1 Rub the pork chops with a little course sea salt and let them absorb it for 5 minutes. 2 Grill on high heat for 3-4 minutes on each side, keeping them …
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Patty shells filled with asparagus, peas and oxheart cabbage
Servings: 6 PREPARATION: 1 Melt the butter in a pot, add the flour and stir into a ball. Add the chicken broth and stir to a boil, making sure to keep it smooth. Let the …
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