We almost always use cucumbers raw, but when they are baked, like here, they give off a lot of moisture and flavor. They can either be discarded or served on the side – they are rather like a cooked zucchini.
Smoked Greenland halibut is delicious but can be difficult to come by. You can also use other smoked fish, such as smoked haddock or use only smoked salmon, although this last option will take some of the colourful contrasts away.
In a medium pot, bring rosé wine to a boil and let simmer for 3 minutes. Meanwhile, in a clean jar, neatly arrange the fish, bay leaves, onion and rosemary sprigs. Pour over the rosé wine. Add vinegar and peppercorns, and close the lid tightly. Place the jar in a pot and fill the pot […]
Steak and fries - very few things are better. Here the almost meatlike qualities of halibut come to the center – served up like classic steak frites. Using a little of the halibut fat is delicious, and healthy.
If you are lucky enough to get hold of venison fillet there is very little you need to do with it, here alternate layers of fillet and herb butter constitute a kind of terrine, although different in origin, somewhat reminiscent of foie gras. Can also be made with beef fillet.
Using a mandolin or a sharp knife, slice trout, pear, celeriac, and cucumber into thin, long slices. Arrange in layers on lefse or wheat tortilla. Sprinkle with grated horseradish. Fold into a firm roll and cut into 1-inch slices. Garnish with trout or salmon roe.
In a hot skillet, heat the butter until frothy and light yellow. Add the liver pieces, seasoning as you do so. Fry for 45 to 60 seconds on each side. Transfer liver to a plate and set aside. Sprinkle the skillet with sugar, add tangerine, and fry until gently caramelized on both sides. Arrange liver, […]
Cod and king crab are the two most ancient and the newest arrival in Norwegian waters. The king crab, introduced to the region by Russian scientists in the 1960’s only started coming into Norwegian territory in the 1980’s and 1990’s. Now we can’t decide whether they are a delicacy or a nuisance – they are probably both.
On Svalbard, there are migratory geese, who come all the way from Southern Europe to this barren but rich piece of land near the North Pole every year. The dish may equally well be made with duck, although some of the fat will have to be trimmed away.