’Otto’ on Barley from Skjåk

S5 with Claus MeyerEPISODE 07
Sæterrømme is a special rich type of rich Norwegian sour cream, traditionally made at mountain farms. It is akin to crème fraîche so outside of Norway this can serve as a substitute.



  • Soak the barley in cold water for 12 hours.
  • Bring the barley and the broth to a boil in a pot, skimming the foam when it boils. Turn down the heat and let the barley simmer for about 45 minutes, until tender, and almost all the broth has cooked away.
  • Clean the mushrooms and cut them into smaller pieces. Fry them in a pan, adding salt and pepper.
  • Add the mushrooms to the barley and thicken with grated cheese and rømme so that it gets creamy, á la risotto.
  • Flavor with salt, pepper and a few drops of vinegar, to get the right balance in the otto.