learn moreChef Niklas often makes food infused with smoke or torched by fire, inspired by the idea of cooking everything over an open flame.
chef
In this episode, Niklas travels to Austevoll, an island just outside Bergen in Western Norway, where he meets up with an award-winning chef. Niklas is introduced to the best produce of the season, along with coastal lamb and lobster.
Grill lamb chops on fire pit over high heat for 4-6 minutes. Brush them with plum chutney and grill for another 1-2 minutes.
Cut the monkfish fillet into 4 pieces. Season with salt and wrap each piece in kelp. Steam in simmering water for 6-8 minutes.
A hot tip is to save the shells if you which to make a soup later. Flower Sprouts = Kalettes = Brusselkale
