>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ >> HURTIGRUTEN.

HISTORIC VOYAGES ALONG THE DRAMATIC FJORDS, SERVING TRADITIONAL CUISINE AND THE UNSPOILED BEAUTY OF THE NORWEGIAN COASTLINE.

HURTIGRUTEN.

NORWEGIAN COASTAL VOYAGES SINCE 1893.

>> ♪ >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM BERGEN IN WESTERN NORWAY.

I'M ANDREAS VIESTAD.

BERGEN IS PERHAPS NORWAY'S MOST BEAUTIFUL CITY, AN ANCIENT PLACE, A GUARDIAN OF HISTORY AND TRADITION.

BUT AT THE SAME TIME, IT'S A CENTER FOR TECHNOLOGY AND INNOVATION.

AND RIGHT NOW, THERE'S A REVOLUTION GOING ON IN THE RESTAURANT SCENE AS WELL.

INSPIRED BY THE RICH TREASURE OF SEAFOOD THAT'S RIGHT ON THE DOORSTEP, A NEW GENERATION OF CHEFS IS CHANGING THE RESTAURANT SCENE IN THIS TRADITIONALLY CONSERVATIVE CITY.

AND IN TODAY'S PROGRAM, WE'LL DISCOVER THIS TREASURE, TRACE IT BACK IN TIME, CONNECT IT TO HISTORY, IF YOU WILL.

AND WE'LL START OFF BY LEAVING TOWN TOGETHER WITH LOCAL CHEF CHRISTOPHER HAATUFT.

I'LL GO PICKING SHELLS IN THE SHORELINE, JUST LIKE OUR ANCESTORS DID.

FOUND AN OYSTER.

ONE OF THE FIRST EXPORT COMMODITIES FROM THIS REGION WAS TROUT AND SALMON, AND TO ENABLE THE FISH TO TRAVEL LONG DISTANCES, IT WAS SMOKED, AND THIS IS A TRADITION THAT STILL LIVES.

I'M GOING TO USE A COMBINATION OF SMOKED AND FRESH NORWEGIAN FJORD TROUT TO MAKE A COLORFUL TROUT TARTAR.

I'M ALSO GOING TO HOT-SMOKE TROUT AND SERVE IT WITH BITTERSWEET, LATE SUMMER SALAD.

THEN I'LL VISIT SOME OF THSTAURANTS IN THE FOREFRONT OF BERGEN'S RESTAURANT REVOLUTION, AND CHRISTOPHER WILL USE SOME OF THE SHELLS WE FOUND AND SERVE THEM IN AN ELEGANT RESTAURANT DISH.

AND FINALLY, I'LL MAKE A DISH THAT'S NEITHER OLD-FASHIONED NOR MODERN, JUST A CLASSIC -- A TROUT BURGER WITH SWEET ONION COMPOTE AND FRESH-TASTING RED CABBAGE COLESLAW.

WE'RE ON OUR WAY OUT OF TOWN, TO SOTRA, A FEW MILES OUTSIDE OF BERGEN.

AND I'M JOINED BY LOCAL CHEF CHRISTOPHER HAATUFT.

CHRISTOPHER JUST RETURNED TO BERGEN AFTER A STINT ABROAD, WHERE HE'S WORKED IN NEW YORK AT PLACES LIKE PER SE AND BLUE HILL.

AND HE'S JUST OPENED AN EXCITING NEW RESTAURANT, LYSVERKET, WHICH WE'LL VISIT LATER ON IN THE PROGRAM, BUT NOW IT'S JUST ABOUT THE DELICIOUS SHELLS THAT WE CAN FIND.

IMAGINE HOW LIBERATING IT MUST HAVE BEEN FOR THE FIRST PEOPLE WHO LIVED HERE TO HAVE ONE SOURCE OF FOOD THAT DIDN'T TRY TO RUN AWAY FROM YOU, THAT YOU DIDN'T HAVE TO HUNT FOR, IT WAS JUST THERE.

MY WIFE, SHE'S AN ARCHEOLOGIST, AND SHE SAYS THAT WHEN THEY FIND THESE OLD STONE-AGE SETTLEMENTS, THEY ALSO FIND HUGE MIDDENS, HEAPS OF OYSTER SHELLS AND OTHER SHELLS, AND OFTEN MUCH, MUCH MORE OF THOSE THAN OF ANIMAL BONES AND FISH BONES.

SO IT MUST HAVE BEEN QUITE A SIGNIFICANT PART OF THE DIET FOR THE FIRST PEOPLE WHO LIVED HERE AROUND THE COAST.

>> IT'S BEAUTIFUL HERE.

>> YES, IT'S VERY NICE.

WE USUALLY BRING ALL OUR FOREIGN COOKS OUT HERE, SO WE CAN SHOW THEM THAT THE SEAFOOD WE GET, IT'S NOTT ABOUT BUYING THE SEAFOOD FROM A PURVEYOR.

IT'S ABOUT, IT COMES FROM A SPECIFIC PLACE.

AND IT'S VERY MUCH PART OF OUR SURROUNDINGS.

>> BECAUSE THE SEA IS JUST AT YOUR DOORSTEP.

>> YEAH, THIS IS 30 MINUTES FROM THE CITY, AND THE WATER IS SUPER CLEAN AND CLEAR... >> AND COLD!

>> ICE COLD.

>> YOU'RE GONNA DO THE SWIMMING?

>> NO PROBLEM.

>> I'LL DO A BIT OF WADING.

>> YEAH.

[ CHUCKLES ] >> I FOUND AN OYSTER.

>> OH, BEAUTIFUL.

>> A TINY ONE.

BUT IT'S OFTEN SAID THAT THE TINIER ONES ARE THE SWEETEST, EH?

>> YEAH.

IF THEY'RE TOO BIG, THEY'RE TOO COARSE AND CHEWY.

NOT REALLY SUITED TO EAT RAW.

HERE WE HAVE A FORM OF BAY SCALLOP.

IT'S CALLED "URSKJELL" IN NORWEGIAN.

>> VARIEGATED SCALLOP, I THINK IT'S CALLED.

>> YEAH, THEY'RE NOT TECHNICALLY A BAY SCALLOP, BUT THEY LOOK EXACTLY LIKE IT.

AND THEY'RE VERY, VERY SWEET.

AND HERE IS A GIANT SNAIL.

DO YOU EAT THEM?

>> YES, WE STEAM THEM.

>> YOU DON'T EAT THEM RAW?

>> I HAVEN'T, NO.

AND HERE'S ANOTHER BAY SCALLOP.

>> NOW I THINK WE'VE GOT JUST THE RIGHT AMOUNT FOR A SMALL SNACK.

>> YES, PERFECT.

IT'S A PERFECT OYSTER.

>> IT IS.

IS THAT FOR ME OR FOR YOU?

>> THIS IS FOR YOU.

>> AH, LOOK AT THAT.

SUCH A BEAUTIFUL LITTLE SHELL.

>> EVERYTHING IS EDIBLE?

OR DO YOU EAT MAINLY THE MUSCLE, LIKE A SCALLOP?

>> MAINLY THE MUSCLE, LIKE THE SCALLOP.

>> AND HERE THE WHITE ADDUCTOR MUSCLE.

IT'S NOT NEARLY AS BIG AS WITH A GIANT SCALLOP.

BUT IT'S MUCH, MUCH SWEETER THAN A NORMAL SCALLOP.

PEOPLE IN AND AROUND BERGEN ARE INNOVATIVE AND ENTERPRISING.

THIS PART OF NORWAY IS A HUB FOR TECHNOLOGY AND BUSINESS.

IT STARTED MORE THAN A MILLENNIUM AGO, DURING THE VIKING AGE, WHEN DRIED FISH FROM NORTHERN NORWAY WAS TRADED WITH THE REST OF THE WORLD, AND IT HAS CONTINUED TO THIS DAY.

MANY PEOPLE SAY THAT THE BERGEN REGION IS THE CRADLE OF MODERN AQUACULTURE.

HERE AT OSTEROY, JUST OUTSIDE OF BERGEN, THEY MAKE SMOKED TROUT IN A MODERN PRODUCTION FACILITY.

BUT THE METHOD THEY USE IS QUITE TRADITIONAL.

THE FISH IS FILLETED AND CLEANED, THEN SALTED AND LEFT TO CURE IN SMALL BATCHES BEFORE IT'S COLD-SMOKED WITH ALDERWOOD.

TO ME, THE CURING AND THE REAL WOOD SMOKING AT LOW TEMPERATURES MAKE ALL THE DIFFERENCE.

THIS IS WHAT GIVES NORWEGIAN FJORD TROUT THE RIGHT SMOKY TASTE AND SILKY TEXTURE.

LATER IN THE PROGRAM, I'LL GIVE YOU SOME TIPS ON HOW YOU CAN EASILY SMOKE YOUR OWN TROUT.

TODAY, NORWEGIAN SMOKED SALMON AND SMOKED STEELHEAD SALMON CAN BE APPRECIATED ALL OVER THE WORLD, BUT IT USED TO BE AN INCREDIBLY EXCLUSIVE INGREDIENT RESERVED FOR THE FEW AND SOUGHT AFTER BY THE MANY.

AT THE BEGINNING OF THE 19th CENTURY, AT THE FISH MARKET IN PARIS, IT FETCHED MORE THAN SIX TIMES THE PRICE OF THE FINEST CUT OF VEAL.

AND IT'S PRECISELY THIS AMBIVALENCE, THE FACT THAT THE FISH IS NEITHER RAW NOR COOKED, THAT I'M GOING TO PLAY WITH, AND ELABORATE ON IN THIS NEXT DISH.

AND I'M GONNA PULL IT ALL IN THE DIRECTION OF THE RAW, WHILE KEEPING THE SMOKY FLAVORS.

HERE I'VE GOT TWO EQUAL-SIZED FILETS, ONE WITH SMOKED FJORD TROUT, AND ONE WITH RAW FJORD TROUT.

I'LL JUST CUT THEM INTO SMALL, SMALL PIECES.

YOU COULD USE A FOOD PROCESSOR, BUT I THINK THAT IT'S REALLY AN ADVANTAGE TO JUST CUT THE FISH BY HAND.

BECAUSE IN A FOOD PROCESSOR, YOU WILL END UP GETTING A QUITE MUSHY TEXTURE, TOO FINE.

BUT HERE, ONE BITE WILL TASTE OF RAW TROUT, ANOTHER WILL TASTE OF SMOKED TROUT.

WHAT I'M GOING TO DO NOW WILL PARTLY BE AN HOMAGE TO CANADA.

I'VE GOT SOME MAPLE SYRUP, AND THE CANADIANS LOVE MAPLE SYRUP.

AND THEY ALSO LOVE THE NORWEGIAN FJORD TROUT OR STEELHEAD.

AND THEN SOMETHING QUITE STRONG-TASTING AS WELL.

SOME HORSERADISH.

THEN, CELERIAC.

IT LOOKS MORE OR LESS THE SAME, BUT IT'S MUCH, MUCH MILDER, AND IT HAS THIS SPICY SWEETNESS TO IT.

ANOTHER THING THAT HAS THIS DISTINCT CELERY FLAVOR IS CELERY.

I'M CHOPPING IT QUITE FINELY.

ONE PICKLED CUCUMBER, DILL PICKLED.

ALL OF IT.

A TABLESPOON OR SO.

AND THEN JUST SOME FINELY CHOPPED SHALLOTS.

ABOUT A TABLESPOON.

AND A LITTLE HINT OF ACIDITY, SOME APPLE CIDER VINEGAR.

THEN I ADD ABOUT HALF A TEASPOON OR SO OF THAT.

AND A FEW DROPS OF RAPESEED OIL.

FOR AN HERBAL QUALITY AND SOME WARMTH, IT'S REALLY NICE WITH SOME TARRAGON.

AND TARRAGON GOES REALLY WELL TOGETHER WITH FATTY FISH LIKE TROUT AND SALMON.

I'LL ADD SOME STRONG MUSTARD.

AND I'M GONNA SERVE THIS TROUT TARTAR ON A BED OF RADISHES.

I'LL ADD ONE EGG YOLK, RAW EGG YOLK.

THIS IS A TINY ONE, FROM A QUAIL.

WE DON'T HAVE SALMONELLA IN NORWAY, BUT IF SALMONELLA IS AN ISSUE WHERE YOU LIVE, YOU SHOULD MAKE SURE ONLY TO USE PASTEURIZED EGG YOLKS.

AND THEN SOME MORE EGGS.

THESE ARE TROUT EGGS THAT ARE BOTH BEAUTIFUL AND QUITE TASTY AS WELL.

AND HERE IT IS.

WHAT STARTED OFF SIMPLY CHOPPING TWO PIECES OF FISH ENDED UP AS A QUITE DECADENT DISH, I THINK.

HERE, THERE YOU ARE.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

THIS HERE IS CHRISTOPHER'S PLACE, LYSVERKET RESTAURANT.

CHRISTOPHER AND ALL OF HIS COLLEAGUES HAVE INTERNATIONAL EXPERIENCE FROM VARIOUS PRESTIGIOUS RESTAURANTS AROUND THE WORLD.

THE RESTAURANT, LOCATED IN CONJUNCTION WITH A FINE ARTS MUSEUM, CELEBRATES THE BEST INGREDIENTS THERGEN AND THE WHOLE REGION HAVE TO OFFER.

HI.

>> HI.

>> SO DID YOU MANAGE TO MAKE USE OF ANY OF THE THINGS THAT WE FOUND ON THE SHORELINE?

>> YES, ABSOLUTELY.

I'VE PREPARED A COUPLE OF NICE DISHES.

WE HAVE HERE A TROUT AND OYSTER TARTAR, WITH THE OYSTERS THAT WE FOUND, AND THESE SMALL SCALLOPS ARE THE "URSKJELL," THE BAY SCALLOPS THAT WE PICKED.

JUST VERY, VERY LIGHTLY SAUTEED.

>> IT LOOKS VERY ELEGANT.

>> WELL, THANK YOU.

TO GET MORE OF THAT OYSTER, THAT VERY FRESH OYSTER FLAVOR, I'M GONNA TOP THE TROUT TARTAR WITH THE FRESH OYSTER.

>> CAN I TASTE?

>> YEAH, OF COURSE.

>> IT'S REALLY NICE.

>> THANK YOU.

>> THESE OYSTERS HAVE A PRETTY INTENSE FLAVOR, SO THEY'RE SORT OF MELLOWED BY THE TROUT HERE.

IT'S DELICIOUS.

THANK YOU.

>> YOU'RE WELCOME.

>> RESTAURANT LYSVERKET IS NOT THE ONLY FOOD MODERNIZER IN BERGEN.

COLONIALEN IS A DELICATESSEN AT DAYTIME, SPECIALIZING IN FINE CHEESES AND CHARCUTERIE.

IN THE EVENING, IT'S A FINE DINING RESTAURANT WITH SMALL, ELEGANT DISHES AND WORLD-CLASS WINES.

AT JACOBS, THE ATMOSPHERE IS A LITTLE MORE LAID-BACK, BUT WITH AN AMBITIOUS MENU CONSISTING OF LOCALLY SOURCED, SUSTAINABLE INGREDIENTS AND NATURAL WINES.

SMOKE IS SUCH A GENEROUS AND VERSATILE FLAVORING, BUT SMOKING CAN BE QUITE INTRICATE.

IF YOU COLD-SMOKE SOMETHING, YOU'VE GOT TO WATCH THE TEMPERATURE ALL THE TIME.

YOU'VE GOT TO MAKE SURE THAT THE TEMPERATURE NEVER RISES ABOVE 28 DEGREES CELSIUS, OR 82 FAHRENHEIT.

BUT THEN THERE'S ANOTHER WAY TO SMOKE THINGS, MORE LIKE A ROCK 'N ROLL SMOKING PROCESS WHERE YOU JUST COOK, WHICHEVER WAY YOU NORMALLY DO, AND ADD SMOKE.

THAT'S WHAT I'M GOING TO DO NOW.

HERE I'VE GOT A NICE PIECE OF FJORD TROUT, OR STEELHEAD SALMON.

JUST SALT WITH A GENEROUS AMOUNT OF SALT.

MAKE SURE IT COATS ON ALL SIDES.

I'VE ONLY GOT BURNING COALS ON ONE SIDE OF THE GRILL, AND I PLACE THE FISH FILETS AS FAR AWAY FROM THE BURNING COALS AS POSSIBLE.

TO CREATE THE SMOKE, I'VE GOT SOME WOOD SHAVINGS.

YOU CAN USE BIRCH, YOU CAN USE OAK, YOU CAN USE BEECH.

BUT THIS HERE IS CHERRY WOOD, WHICH MAKES FOR AN INCREDIBLY AROMATIC, QUITE SWEET SMOKE.

I'M GONNA LET IT BAKE AND SMOKE AT THE SAME TIME FOR ABOUT 12 MINUTES, AND IF IT STOPS SMOKING HERE, I'M GONNA ADD SOME MORE WOOD SHAVINGS ALONG THE WAY.

I'M GONNA SERVE IT WITH A SALAD, A SUMMER SALAD THAT'S A LITTLE BIT SWEET BUT ALSO A LITTLE BIT BITTER.

AND THE BITTERNESS COMES FROM THIS RADICCHIO, REALLY QUITE NICE WITH OTHER FLAVORS, PARTICULARLY SWEET FLAVORS.

AND SOME FRESH NEW CABBAGE.

FINELY SLICED.

MIX IT WELL.

ADD A LITTLE BIT OF SALT FOR FLAVOR, BUT ALSO TO DRAW OUT SOME OF THE MOISTURE.

AND THEN THIS HERE.

VERY INTERESTING, I THINK, TO USE, AND IT MUST BE USED IN MODERATION.

BUT THIS IS RASPBERRY VINEGAR, SO IT'S VINEGAR WITH THIS INTENSE, BERRY-LIKE AROMA.

AND SOME DROPS OF OIL AS WELL.

IN A MATTER OF SECONDS, IT'S BECOME A VERY NICE SALAD.

IT'S NICELY BALANCED, FRESH TASTING, WITH THESE SWEET AROMAS, AND THAT LITTLE, JUST HINT OF BITTERNESS WHICH MAKES IT VERY, VERY INTERESTING.

AND NOW, THE FISH IS READY.

AND AS YOU CAN SEE, THERE'S THIS SORT OF ORANGE COATING ON IT.

THAT'S THE SMOKE, AND IT SMELLS AMAZING, WITH THIS SORT OF SWEET, SPICY, SMOKY NOTE.

I'M GONNA ADD A LITTLE BIT OF MUSTARD TO THE FISH, BUT I'M JUST GONNA DO IT ON THE UNDERSIDE WHERE IT'S INVISIBLE.

GARNISH WITH A FEW RASPBERRIES.

THEN SOME EDIBLE FLOWERS.

THESE ARE DILL FLOWERS, AND THEY TASTE REALLY NICE.

THEY BASICALLY TASTE LIKE DILL, BUT WITH THIS LITTLE EXTRA HINT OF POLLEN AND SWEETNESS, AND OF COURSE THEY ALSO LOOK VERY NICE.

I'M GONNA ADD ONE MORE FLOWER.

THIS ONE HAS A FUNNY NAME IN NORWEGIAN.

IT'S CALLED "STEPMOTHER FLOWER."

BUT IT'S ALSO GOT THESE WONDERFUL NAMES IN ENGLISH AS WELL.

IT'S CALLED "HEARTSEASE."

IT'S ALSO CALLED "JACK-JUMP-UP-AND-KISS-ME," WHICH MUST BE ONE OF THE BEST NAMES OF ANY FLOWER.

AND HERE IT IS.

EVEN THOUGH THE SMOKING PROCESS IS QUITE ROUGH, THE RESULT IS ANYTHING BUT, I THINK.

THIS DISH IS QUITE BEAUTIFUL.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

WALKING THROUGH BERGEN GIVES YOU A KEEN SENSE OF HISTORY.

BRYGGEN OVER THERE, THE OLD WHARF, WAS BUILT BY GERMAN MERCHANTS IN THE 14th CENTURY WHEN BERGEN WAS A PART OF THE HANSEATIC LEAGUE.

AND THEN YOU'VE GOT ALL THESE DIFFERENT BUILDINGS FROM DIFFERENT ERAS, ALL THE WAY UP TO THIS GLASS AND CONCRETE BUILDING OVER THERE, REALLY QUITE MODERN.

AND THE LAST DISH I'M GOING TO MAKE TODAY IS NEITHER MODERN NOR OLD-FASHIONED.

I'D SAY IT'S QUITE TIMELESS.

IT'S STEELHEAD SALMON, ORWEGIAN FJORD TROUT, BURGER.

AND IT STARTS MUCH THE SAME WAY AS WHEN MAKING A TARTAR, WITH EXCELLENT INGREDIENTS AND A WHOLE LOT OF CHOPPING.

AND HERE I'VE GOT ABOUT ONE POUND, 450 GRAMS, OF FISH.

THAT MAKES FOR TWO VERY, VERY GENEROUS BURGERS.

AND I'VE GOT SOME FINELY CHOPPED CELERIAC.

SOME FINELY CHOPPED SHALLOTS AS WELL.

A LITTLE BIT OF SALT.

A LITTLE LESS THAN A TEASPOON.

AND SOME DRIED THYME.

MIX IT ALL TOGETHER, AND I JUST LET THE FLAVORS BLEND, WHILE I MAKE THE ONION COMPOTE.

IN ADDITION TO THE ONIONS, AND IN ADDITION TO THE BUTTER, I'M ALSO GOING TO ADD SOME MAPLE SYRUP.

AND I'M ADDING TWO BAY LEAVES.

COOK THIS AT A RELATIVELY LOW TEMPERATURE.

IT'S GONNA TAKE AT LEAST 20 MINUTES, BUT TRY TO LEAVE THE ONIONS FOR HALF AN HOUR.

AND IN ADDITION TO THE ONION COMPOTE, I'M GOING TO SERVE THE BURGERS WITH A COLESLAW THAT IS SLIGHTLY DIFFERENT, MORE FRESH-TASTING, BECAUSE IT CONSISTS OF FENNEL, AND THEN KOHLRABI.

GOTTA PEEL IT FIRST AND THEN CUT INTO THIN SLICES AS WELL.

AND SOME FINELY SLICED ONION AS WELL.

FOR ACIDITY I'M USING MY FAVORITE KIND OF VINEGAR, APPLE CIDER VINEGAR.

INSTEAD OF USING MAYONNAISE, WHICH I THINK MAKES COLESLAWS TOO HEAVY, I'M USING SOME SOUR CREAM INSTEAD.

AND A LITTLE SPRINKLE OF SALT.

BLACK PEPPER.

FOR MAKING THE BURGERS THEMSELVES, THE BEST THING YOU CAN USE IS JUST YOUR HANDS.

DON'T WORK THEM TOO MUCH, DON'T PRESS THEM TOO HARD.

JUST MOLD THEM INTO WHAT CAN PASS AS A BURGER.

[ APPLAUSE ] REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

>> FOR MORE OF THE "NEW SCANDINAVIAN COOKING" EXPERIENCE, VISIT OUR WEBSITE OR FACEBOOK PAGE.

>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ >> HURTIGRUTEN.

HISTORIC VOYAGES ALONG THE DRAMATIC FJORDS, SERVING TRADITIONAL CUISINE AND THE UNSPOILED BEAUTY OF THE NORWEGIAN COASTLINE.

HURTIGRUTEN.

NORWEGIAN COASTAL VOYAGES SINCE 1893.