>> 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 MID-NORWAY AND THE COASTAL REGION OF SOUTH TRONDELAG AND THE ISLANDS OF HITRA AND FROYA.

AND I'M...I'M TINA NORDSTROM.

HERE, FAR OUT IN THE NORWEGIAN SEA, THE GULF STREAM PROVIDES CONSTANT AND NUTRITIOUS WATER FROM THE ATLANTIC OCEAN.

SINCE ANCIENT TIMES, THE COLD AND CLEAR WATER AROUND THESE ISLANDS HAVE MADE IT A PARADISE FOR FISH AND ALL KINDS OF SEAFOOD.

AND, OF COURSE, I WILL TRY TO COOK AND EAT THEM ALL.

HEY, HEY!

ON TODAY'S SHOW, THIS IS WHAT IT'S ABOUT.

WE HAVE THE NORWEGIAN LOBSTER.

I'M GOING TO PUT THAT ON THE GRILL AND SERVE IT WITH A SAUCE WITH RAMSONS.

AND AFTER THAT, I WILL DIVE AND CATCH MY OWN SCALLOPS AND SERVE IT WITH SOME BROWNED BUTTER.

LOOK AT THIS!

AH!

[ LAUGHS ] BUT THAT IS NOT ALL.

THEN WE HAVE A JUNIPER AND CUMIN MARINATED SALMON.

AND I WILL PUT THAT ON A LOG AND PUT IT ON THE GRILL.

THIS WILL BE A GREAT SHOW.

I PROMISE YOU.

THE WIND BARREN ISLANDS IN THESE AREAS MAKE IT A DIFFICULT PLACE FOR AGRICULTURE.

FURTHER, IT IS NEITHER A GOOD PLACE FOR LARGE ANIMALS NOR FOR GROWING VEGETABLES OR FRUITS.

YOU HAVE TO GO BELOW THE SURFACE OF THE WATER IN ORDER TO SEE THE REAL BEAUTY OF THIS AREA, A FERTILE AND LUSH OCEAN ENVIRONMENT WITH CLEAR WATER AND AN ABUNDANCE OF SHELLFISH, LIKE THE EDIBLE BROWN CRABS, SCALLOPS AND LANGOUSTINES, SOMETIMES ALSO CALLED NORWAY LOBSTER.

JUST LOOK AT THIS.

THEY ARE LARGE, THEY ARE ALIVE AND THEY ARE JUICY AND DELICIOUS.

YOU WILL BE DELICIOUS WHEN YOU ARE COOKED, MY FRIENDS.

[ LAUGHS ] AND THIS BROWN CRAB HERE, JUST LOOK AT THAT.

HELLO.

THIS HAS BEEN CAUGHT IN DEEP, DEEP, DEEP WATERS LIKE 200 METERS.

THAT'S 700 FEET.

THAT'S WHERE THEY ARE CRAWLING AROUND.

OOPS.

WELL, TIME FOR SOME COOKING.

SOMEONE MUST LIKE ME BECAUSE THE WEATHER HAS CLEARED UP.

HASN'T IT?

LOVELY!

AND I'M SUCH A HAPPY CHEF.

JUST LOOK AT MY BASKET, WHAT I HAVE HERE.

I'M GOING TO BOIL YOU AND GRILL YOU AND YOU ARE GOING TO BE DELICIOUS.

AND I'M GOING TO START WITH MY CRAB SINCE THAT NEEDS TO BOIL FOR AROUND 20, 25 MINUTES.

OKAY, I HAVE TO TAKE OFF MY JACKET BECAUSE IT'S GETTING WARMER AND WARMER.

THE MOST COMMON WAY TO BOIL CRABS IN NORWAY IS JUST TO USE WATER AND SALT, BUT WE'RE GOING TO DO THE MORE SWEDISH WAY.

IT'S ACTUALLY HOW WE BOIL OUR CRAYFISH.

ADD ONE QUART OR ONE LITER OF DARK BEER, APPROXIMATELY TWO CANS.

ONE TABLESPOON OF WHOLE FENNEL SEEDS, EIGHT CUBES OF SUGAR, AROUND 3/4 DECILITER, OR 2/3 CUP.

10 TABLESPOONS OF SALT AND A GENEROUS BUNCH OF DILL.

THERE WE GO.

NOW WE JUST TASTE IT.

MM!

IT'S IMPORTANT THAT IT'S JUST PACKED WITH FLAVOR.

LOOK AT THIS.

BEFORE WE START TO BOIL MY CRABS, I'M GOING TO SHOW YOU THE DIFFERENCE BETWEEN A FEMALE CRAB AND A MALE CRAB.

LOOK HERE.

THE EASIEST WAY IS ACTUALLY TO LOOK AT THE TAIL BECAUSE THE FEMALE TAIL IS WIDER, LIKE THIS.

AND THE MALE TAIL IS SMALL.

UH.

NOW YOU KNOW.

I'M GOING TO CONTINUE WITH A SAUCE.

A VERY NICE SAUCE WITH POTATOES AND RAMSONS THAT WILL FIT PERFECT WITH MY NORWAY LOBSTER AND THE CRABS.

BOIL 1/2 POUND, OR 450 GRAMS, OF PEELED POTATOES AND DRAIN IT.

KEEP THE BOILING WATER.

RICE THE POTATOES WITH A RICER INTO A MIXING BOWL.

RAMSON IS A VERY SCANDINAVIAN HERB.

TASTES A LITTLE LIKE GARLIC AND CHIVES TOGETHER.

SO IF YOU'RE MAKING THE SAUCE WITHOUT RAMSON, TAKE ONE GARLIC AND ONE TABLESPOON OF FINELY CHOPPED CHIVES.

ADD 3/4 CUP, OR 170 MILLILITERS, OF THE BOILING WATER AND ADD A TABLESPOON OF SOUR CREAM.

SOME FINELY CHOPPED RAMSON, OR CHIVES AND GARLIC, AND ONE TABLESPOON OF WHITE VINEGAR.

AND THEN THEY ARE DONE.

WOW!

JUST LOOK AT THIS.

THIS IS REALLY A FEAST FOR THE EYE, ISN'T IT?

MM!

THIS IS JUST DELICIOUS!

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, newscancook.com.

IN THESE DEEP WATERS, SOME OF THE BEST RAISED SALMON IN THE WORLD CAN BE FOUND.

BUT BEFORE I SINK MY TEETH INTO A FISH, I WANT TO TRY TO GET ANOTHER TREAT FROM THE OCEAN WATER OF HITRA.

HELLO.

NICE TO MEET YOU.

TINA.

HELLO.

NICE TO MEET YOU.

NICE.

OKAY, SO WE'RE GOING OUT TO CATCH SOME SCALLOPS, AREN'T WE?

>> THAT'S THE PLAN.

>> YES!

I'M THRILLED.

ARE THERE PLENTY DOWN THERE?

>> YES, WE WILL FIND SOMETHING DEFINITELY.

>> YOU HAVE A GOOD PLACE?

>> OF COURSE.

WE HAVE ALWAYS GOOD PLACES.

>> THAT'S GOOD.

SO WELL, NOW, GET OUT ON THE OCEAN AND CATCH MY MAIN INGREDIENTS.

I'M GOING INTO THIS FREEZING WATER.

IT'S APPROXIMATELY 40° FAHRENHEIT.

IF YOU'RE A SCALLOP OR A FISH, THEN YOU'RE A HAPPY ONE.

BUT IF YOU'RE A HUMAN BEING, THAT COULD BE A LI BIT COLD.

BUT I'M THRILLED.

IT'S GOING TO BE REAL, REAL FUN.

[ GRUNTS ] OKAY.

OH!

IT WAS A BIT SCARY AT FIRST, AND THE COLD WATER ON MY FACE WAS A SHOCK TO MY BODY.

BUT, YOU KNOW, WITH THIS MUCH GREAT FOOD RIGHT IN FRONT OF ME, I DIDN'T HAVE TIME TO BE SCARED.

THESE ARE SOME OF THE ABSOLUTE BIGGEST AND MOST DELICIOUS SCALLOPS I'VE EVER SEEN.

AND THERE WERE SO MANY.

A GOOD THING ABOUT DIVING FOR SCALLOPS IS THAT THERE'S NO HUNTING INVOLVED.

YOU JUST PICK THEM UP FROM THE OCEAN FLOOR.

AH.

[ COUGHS ] THIS WAS AMAZING!

LOOK AT THIS.

SCALLOPS.

[ SIGHS ] I JUST PICK THEM UP.

THERE ARE THOUSANDS OF SCALLOPS DOWN THERE.

IT'S AMAZING!

[ GRUNTS ] CATCH OF THE DAY.

>> NOT SO BAD.

>> NO, IT'S NOT.

IT'S HEAVY.

>> IT IS.

>> LET'S OPEN THIS.

LOOK AT THIS!

AH!

[ LAUGHS ] I HAVE NEVER SEEN A SCALLOP LIKE THIS.

OKAY, SO LET'S EAT IT.

>> YEAH.

WHY NOT?

>> I'LL USE YOUR LEG AS A CUTTING TABLE.

[ LAUGHS ] IS THAT OKAY?

>> ABSOLUTELY, NO PROBLEM.

>> CHEERS.

BON APPETIT.

IT'S DELICIOUS.

IT'S MORE THAN DELICIOUS.

I CAN'T ACTUALLY FIND A WORD FOR IT.

IT'S...IT'S VERY FIRM.

>> THAT'S WHY I ALWAYS SAY THAT THE FIRST TIME YOU TRY TO EAT THE SCALLOP, YOU SHOULD DO IT RAW.

THAT'S THE MOST ORIGINAL AND THE MOST DELICIOUS WAY TO TRY IT, I WOULD SAY.

>> HELLO, FRODE.

>> HEY, TINA.

WELCOME TO FROYA AND OUR HOUSE.

>> THANK YOU, THANK YOU.

>> SO NICE TO SEE YOU.

>> LOOK AT THIS.

>> SO YOU CAUGHT SCALLOPS.

>> YES, I DID.

>> HOW NICE.

>> AND NOW YOU HAVE TO HELP ME TO FIND A NICE SPOT WHERE I CAN COOK THEM.

>> YES.

YOU CAN COOK THEM HERE IF YOU LIKE.

>> YEAH, GREAT!

>> YOU'RE MOST WELCOME.

>> THANK YOU.

NOW WE ARE FINISHED WITH THE DIVING.

IT WAS FREEZING COLD, BUT I'M SO HAPPY THAT I CAUGHT SOME REALLY NICE SCALLOPS.

YOU SAW THAT, DIDN'T YOU?

SO NOW WE ARE DOWN TO SOME REALLY NICE COOKING.

I'M GOING TO MAKE A MIXER WITH SALT AND WATER.

I'M GOING TO PUT MY SCALLOPS INTO THAT WITH SOME SALMON, AND THEN WE'RE GOING TO SERVE IT WITH SOME BROWNED BUTTER AND SOME EDIBLE FLOWERS.

SO I'M GOING TO USE SALT.

AND I'M GOING TO ADD SOME WATER.

THERE WE GO.

IMPORTANT THAT YOU FEEL THE SALT IN YOUR JAWS.

REALLY, REALLY SALT.

AH.

PERFECT.

SO WE'RE JUST GOING TO CUT MY SALMON.

JUST ANGLE THE KNIFE.

YOU DON'T WANT THE SKIN.

LIKE THAT.

CUT THE SALMON IN BIG CHUNKS LIKE THIS.

IT'S THE SAME SIZE AS THE SCALLOP.

OKAY, SO WE PUT MY SALMON INTO THE BOWL WITH THE SALT AND WATER.

I'M GOING TO PUT MY SCALLOPS INTO THE BOWL AS WELL.

AND IN THE U.S., WHEN YOU BUY SCALLOPS, YOU NORMALLY BUY JUST THE SCALLOPS.

YOU DON'T BUY IT WITH THE ROE SAC.

THIS ONE, THIS LITTLE FELLOW.

AND, YOU KNOW, I THINK IT'S A PITY, BECAUSE IT'S JUST LOADED WITH GOOD THINGS FOR YOU.

YOU KNOW, VITAMINS AND OMEGA-3, AND ALL THAT STUFF THAT WILL KEEP YOU MAYBE STAY ALIVE A COUPLE YEARS LONGER.

AND ALSO, FLAVOR!

IT'S REALLY, REALLY NICE FLAVOR IN THIS PART.

SO I'M GOING TO PUT THAT IN MY BOWL AS WELL.

AND WHAT WE DON'T WANT IS THIS LITTLE MUSCLE.

YOU CAN SEE THAT RIGHT HERE.

LOOK AT THIS.

THIS LITTLE, LITTLE MUSCLE IS SOMETHING THAT YOU HAVE TO REMOVE BECAUSE IT'S VERY, VERY CHEWY.

WE DON'T WANT THAT IN OUR THROATS, OKAY?

SO WE JUST REMOVE IT.

AND, YES, I KNOW.

IT LOOKS A LITTLE BIT CLOUDY, BUT YOU HAVE TO TRUST ME.

IT IS DELICIOUS.

NOW WE JUST LEAVE IT TO SIT FOR AROUND 15, 20 MINUTES, AND I AM GOING TO BROWN SOME BUTTER.

TO USE BUTTER AS A FLAVOR AND NOT JUST SOMETHING YOU ADD AS A FAT IN YOUR FRYING PAN IS SOMETHING YOU HAVE TO TRY.

THE NUTTY FLAVOR OF THE BUTTER IS JUST GORGEOUS, AND IN MY HOME I USE IT A LOT.

AND HERE WE HAVE THE RESULT.

BROWNED BUTTER.

AND REMEMBER THIS COLOR BECAUSE THIS IS WHAT I'M TALKING ABOUT.

THIS IS BROWNED.

THE COLOR OF BROWNED BUTTER.

AND THIS IS JUST GORGEOUS.

NICE!

SO NOW IT'S SERVING TIME.

I'M GOING TO SLICE MY SALMON AND MY SCALLOP.

WE HAVE SOME EDIBLE FLOWERS.

AND ALSO, NOT TO FORGET, THIS ONE.

THIS IS ACIDIC LIQUID THAT I'M GOING TO BREAK MY BUTTER WITH.

JUST A LITTLE SPLASH OF IT.

AND THIS IS VERY COMMON IN SCANDINAVIA OR IN SWEDEN.

WE LOVE TO PICKLE THINGS.

IF YOU DON'T HAVE THIS, YOU CAN USE LEMON.

JUST A DASH OF LEMON JUICE.

THAT WILL WORK AS WELL.

AND NOT TO FORGET MY SPRING ONION.

SLICE IT AS THIN AS YOU CAN.

FINELY CHOP THE LEEK AND THEN YOU SLICE THE SALMON AND THE SCALLOP.

PUT IT ON A SERVING PLATE AND THEN YOU ADD THE LEEK AND THE BEAUTIFUL FLOWERS.

SPRINKLE THE BROWNED BUTTER ON THE TOP AND THEN SOME FRESHLY GROUND BLACK PEPPER.

HERE YOU GO.

THIS IS JUST SO...

IT'S SO BEAUTIFUL.

EASY, REALLY EASY AND REALLY NICE.

JUST LOOK AT IT.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, newscancook.com.

GOOD MORNING, EVERYONE.

IT IS AN EXTREMELY EARLY MORNING, AND TODAY I'M GOING ON A SPEEDBOAT THAT IS GOING TO TAKE ME TO ANOTHER BOAT, A WELL BOAT.

AND YOU...YOU ARE COMING ALONG.

I JUST LOVE WHAT I DO FOR A LIVING!

ESPECIALLY NOW WHEN IT GOES FAST LIKE THIS.

I LOVE IT!

[ LAUGHS ] TODAY I'M HEADING TOWARDS A SALMON FARM.

I'M GOING TO CATCH SALMON AND THEN COOK IT, OF COURSE.

PEOPLE HAVE LIVED AND WORKED CLOSE TO THE WATER IN THIS PART OF NORWAY FOR A VERY LONG TIME.

AND IT WAS THE RICHNESS OF THE OCEAN THAT LURED THEM TO THIS REGION IN THE FIRST PLACE.

WELL, HERE I AM STANDING ON A HUGE WELL BOAT.

AND THIS BOAT IS KIND OF A VACUUM CLEANER, A FISH VACUUM CLEANER THAT IS GOING TO SUCK UP ALL THE FISH IN THIS HUGE BASKET THAT YOU SEE HERE.

AFTER THE WELL BOAT HAS FILLED ITS HULL WITH LIVE SALMON, IT IS TRANSPORTED TO A FISH PLANT WHERE THE FISH IS SLAUGHTERED AND PREPARED.

WHAT I WANT IS AN EVEN FRESHER SALMON FOR MY NEXT DISH.

THE ONLY WAY THAT THIS IS POSSIBLE IS TO GET ONE MYSELF.

HERE I AM AT THE SOURCE OF SOME REALLY GOOD FISH, HUGE SALMON BASKETS.

JUST LOOK AT THIS.

THERE ARE THOUSANDS OF FISH.

THIS IS MY SALMON THAT I AM GOING TO PREPARE WITH SOME JUNIPER BERRIES AND SOME CUMIN.

DELICIOUS.

THANK YOU, FRODE.

HERE I AM, OUT HERE IN THE MIDDLE OF THE FJORD, AND YOU CAN ACTUALLY SAY THAT I'M SURROUNDED BY FISH.

THERE ARE THOUSANDS OF FISHES AROUND ME, WATCHING ME.

BUT THIS ONE, IT'S TOTALLY DEAD.

I JUST CAUGHT IT AND WHAT I'M GOING TO DO, I'M GOING TO CUT IT, OF COURSE, THEN I'M GOING TO PUT IT ON A LOG.

I HAVE IT RIGHT HERE.

WITH SOME JUNIPER BERRIES, SOME CUMIN THAT I'M GOING TO TOAST A LITTLE BIT, SOME HONEY, AND THEN WE JUST WHACK IT ON THE GRILL.

AND TO SERVE WITH MY SALMON, I'M GOING TO PICKLE SOME SEAWEED.

YES, THIS MIGHT LOOK A LITTLE BIT STRANGE, BUT IT IS DELICIOUS.

HERE WE GO.

WE CUT AROUND THE HEAD, LIKE THIS.

THEN YOU ANGLE THE KNIFE A LITTLE BIT AND JUST FOLLOW THE BONES.

AND THIS GOES INTO THEAN.

SO MY MARINADE, I'M GOING TO USE SOME CUMIN, JUNIPER BERRIES, HONEY, AND SOME OLIVE OIL AND A LITTLE PINCH OF SALT.

BUT WHAT I'M GOING TO START WITH IS TO ROAST MY CUMIN, BECAUSE WHEN IT'S RAW LIKE THIS, IT HAS KIND OF A FEMININE FLAVOR.

IT'S A LITTLE FLOWERY AND IT'S ALL RIGHT, BUT I LIKE IT WHEN IT'S A LITTLE BIT MORE MASCULINE.

AND TO MAKE IT MASCULINE, YOU HAVE TO ROAST IT.

SOME JUNIPER BERRIES GO INTO MY MORTAR.

SOME FRESH THYME, I'M JUST GOING TO CUT IT A LITTLE BIT.

HERE WE GO.

NOW IT'S TIME FOR MY CUMIN.

THEY ARE TOASTED, SO WE ADD THOSE TO THIS LITTLE MIXTURE, AND THEN WE'RE GOING TO HAVE SOME HONEY, SOME OLIVE OIL AND A PINCH OF SALT.

THERE WE GO.

TASTE IT.

IT'S VERY BROWN.

[ LAUGHS ] MM!

DELICIOUS.

NOW I TAKE MY LOG THAT HAS BEEN IN A BUCKET OF WATER, A DAY, ACTUALLY, JUST TO PREVENT IT FROM CATCHING FIRE.

SO WE TAKE THAT, PUT MY SALMON ON THE LOG AND THEN WE JUST SPREAD THE MIXTURE EVENLY AND PUT IT ON THE GRILL.

IT TAKES AROUND 5 OR 10 MINUTES.

THAT REALLY DEPENDS HOW BIG THE SALMON YOU HAVE, ACTUALLY.

WELL, NOW WE MOVE ON WMY SEAWEED OR GREEN LETTUCE.

IT'S FUNNY.

YOU CAN PICK IT UP OUT HERE IN THE OCEAN.

WHAT I'M GOING TO DO TO MAKE IT A LITTLE BIT BETTER, I'M GOING TO PICKLE IT.

I'M GOING TO USE SOME ACIDIC LIQUID, SOME SUGAR AND WATER, AND THEN I'M GOING TO FINELY CHOP SOME RED ONION AND GRATE SOME HORSERADISH.

ROUGHLY CHOP THE SEAWEED.

AND THEN YOU FINELY CHOP A SMALL RED ONION.

AND THEN SOME SALT.

NOW WE JUST LEAVE THIS TO SIT FOR 10 MINUTES.

THAT'S ENOUGH.

AND THEN WE PUT IT UP IN A BOWL.

AND THEN FINALLY, BEFORE SERVING, WE JUST GRATE A LOT OF HORSERADISH AND JUST SPREAD IT OVER MY SEAWEED.

LOOK AT THIS BEAUTY.

OH, THIS IS REALLY NICE.

OKAY, THERE WE GO.

NOW WE HAVE THE NORWEGIAN PICKLED SEAWEED WITH SOME GRATED HORSERADISH.

REALLY, REALLY YUMMY, I PROMISE YOU, TOGETHER WITH THE SALMON.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, newscancook.com.

IT HAS BEEN TWO ABSOLUTELY WONDERFUL DAYS.

AND TO SIT BY THE OCEANFRONT AND ENJOY ALL THE THINGS I'VE CAUGHT OR FOUND HERE IN HITRA AND FROYA IS THE PERFECT FINISH TO A WONDERFUL VISIT.

>> 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.