Norway culinary
fish
Fish is abundant and in all variations in the land of salmon and trout - cod, herring, mackerel or turbot are fresh on the table. The choice is yours, ranging from a meal with exquisite smoked salmon to a snack with the popular Fiskebøller (fish pats). From chopped fish mass consists of the Fiskepudding, usually it is cooked in a box form and served with light sauce.
The most famous stockfish specialty that is prepared in Norway is the lutefisk (lye fish). As a traditional pre-Christmas meal, it is available in all seafood restaurants during the Advent season. For this purpose, the dried fish is first soaked for two days in a strong liquor, then for one day in fresh water and then cooked. As a side dish there is pea puree.
And of course there is no cold buffet in Norway without herring, which is served in all sorts of preparation: as a salt herring, pickled herring, in tomato or mustard sauce.
Bergen's Fiskesuppe (Bergen fish soup)
Ingredients for 4 persons) 1 l fish stock 600 g ready-to-eat fish (cod, halibut, haddock, salmon) 200 g carrots 1 potato 1 tuber celery 1 stalk celery 1 stalk leek 2 onions juice of half a lemon salt, fresh white pepper 3 egg yolks 125 ml cream 125 ml sour cream parsley
preparation Peel and finely chop onions, peel potatoes, carrots and celeriac and cut into thin slices in small cubes, leeks and celery stalk. Cook the whole in the fish broth for about twelve minutes. Wash the fish under running cold water, dab dry and drizzle with lemon juice, salt, cut into pieces and add to the vegetables. Let it stand for a further 12 minutes on low heat. Whisk egg yolks with the sweet and sour creams and half a cup of fish stock and add to the soup (do not let the soup boil again). Season with salt and pepper and serve sprinkled with chopped parsley.
Pickled herrings (Sild)
ingredients 3 salt or delicatessen herrings 100 ml vinegar 150 ml (about 150 g) sugar 200 ml water 6 peppercorns 1 medium onion dill
preparation Water, burb and fill herring. Cut fillets diagonally into pieces. Cut the onion into thin slices. Place herring pieces, onions, dill and spices layer by layer in a suitable container. Mix vinegar, sugar and water, bring to a boil and pour over the herring pieces after cooling. With bread or boiled potatoes.
meat
Får i Kål: Simple and typical Norwegian dish made from cabbage and boiled mutton.
spekemat: The cured or dried ham and sausages are a popular summer meal in Norway. A waffle-like, crispy bread is served.
Får i Kål
ingredients 1 kg mutton (breast, neck or back) 1 kg cabbage salt black peppercorns 30 g wheat flour preparation Cut the meat into pieces and place alternately with the cabbage in a large pot. Salt each layer and sprinkle some peppercorns on top. Add boiling water, bring to a boil and simmer for about 1/2 hour until the meat is cooked. Season with salt and pepper. Stir the flour in a little cold water and bind the broth. Bring everything to a boil again. In addition: boiled potatoes.
meatballs
ingredients 500 g minced meat 1 1/2 tsp salt 1/4 tsp pepper 1/4 tsp nutmeg A little ginger 2 1/2 tbsp potato flour approx. 200 ml milk or water
preparation Process salt and minced meat into a smooth dough. Season with spices and potato flour and gradually add the liquid. Form the mass into round dumplings. Roast with melted butter in the hot pan and let it simmer for about 10 minutes with a little water in the pot. In addition: boiled potatoes with brown sauce, white cabbage or pureed green peas and cranberries.
desserts
Best of all - at Trollkrem or Rømmegrøt nobody can resist Rømmegrøt: Behind it hides a cream porridge. It is served with cinnamon, sugar and melted fat.
Tilslørte bondepiker consists layer by layer of applesauce and breadcrumbs. On top of it comes a decent blob of whipped cream.
multer: A dessert for festive occasions. The vitamin-rich multberries are usually served only with sugar and cream.
Trollkrem: Whisk egg whites and sugar and mix in cranberries.
Rømmegrøt (cream bar)
ingredients 750 ml Seterrømme (possibly sour cream or sour cream 750 ml milk 2.5 dl wheat flour 1 tsp salt preparation Cook the seterrømme for 10 minutes. Sprinkle in one-third of the flour and simmer until the butter seeps through. Skim the cream butter into a gravy boat. Stir in the rest of the flour and dilute with boiling milk. The Rømmegrøt another 10 min.let cook. Rømmegrøt is served hot with sugar and cinnamon - and some cream butter on top.
Blueberry pancakes (Blåbærpannekaker)
ingredients 300 g wheat flour 750 ml milk 4 eggs 3 tbsp sugar 1 pinch salt 0,5 tsp baking powder 300 g blueberries preparation Mix the flour, milk, eggs, sugar, salt and baking powder into a smooth dough and let it rest for 20 minutes. Then fold in the blueberries and bake to thick pancakes, sprinkle with sugar - delicious.
rice cream
ingredients 200 ml (about 180 g) rice pudding 1/2 l milk 250 - 300 ml sweet cream 2 tbsp sugar 1 tsp vanilla sugar
preparation Cook the rice pudding as indicated on the package. Beat the cream with sugar and vanilla sugar until stiff and mix with the cooked (and cooled) rice pudding. This includes a red dessert sauce or jam.
cheese
He is the king of Norway's cheese: the Jarlsberg, The mild, slightly nutty hard cheese from cow's milk comes from southern Norway. The loaf can weigh up to 10 kilograms. What the Norwegians also love as a delicacy, we first need some getting used to - sweet brown cheese that tastes of caramel and sticks to the palate: brunost is the name of the brown goat cheese. Geitost is made from goat and cow's milk. In fact, these varieties are not really true cheeses because they are made from whey that is otherwise left over from normal cheese production. Tip: In July, the goat's cheese festival is celebrated in Undredal, a 130-soul village on the Sognefjord. Then everything revolves around the "Brunost", which is made here according to old, traditional recipes.
North of the Arctic Circle
Fresh fish, reindeer and game, dairy products and the typical Nordic berries and vegetables - these are the most important ingredients of the Northern Norwegian cuisine, which is again based on traditional and regional products. The roughly three dozen Nordic chefs who work together under the name "Arctic Menu" invite Mosjøen and Spitsbergen to taste their creative menus. At www.arktiskmeny.com you'll find additional information about the culinary culture north of the Arctic Circle, in addition to the addresses of the participating restaurants and hotels.
Gourmet dates
StavangerWhite houses, narrow cobblestone streets - that too is Norway's oil capital. There is even a sardine museum where visitors can taste fresh smoked sardines straight from the oven. In July, gourmets gather at the port to taste the latest news in the food sector. Date: 28.-31. July 2004. Information at www.gladmat.no.
Matfestivalen Ålesund The Norwegian Gourmet Festival in the fishing capital of Ålesund is a big folk festival every year. And of course it's the fish that's the focus of the festival. It starts with the traditional procession of "farmers and fishermen to the market square", then is celebrated and feasted in the streets and the harbor for five days. Date: 25.-29. August 2004. Information at www.matfestivalen.no
Shellfish festival in Mandal Mandal, the southern city of Norway, is not only known for its magnificent wooden houses and the beautiful long sandy beach Sjøsanden, it is also the scene of the three-day shellfish festival. The delicacies from the sea are offered on long tables throughout the city. www.skalldyrfestivalen.no, date: 12.-15. August 2004.
