>> Funding for this series has been provided in part by the following... >> Up Norway, curates Norwegian travel experiences in the footsteps of "New Scandinavian Cooking."

>> ♪ No, take me home ♪ Take me home where I belong >> Vgan, the full taste of chocolate.

>> Grieg Suites.

Chocolate with apples from Norway.

♪♪ Havila Voyages.

Pure Northern.

♪♪ >> Gran-Jansen: Welcome to late summer here at the west coast of Norway.

This is Oygarden, one hour outside Bergen, which is Norway's second-biggest city.

In today's program, I'm going to celebrate food from the coast.

I will serve up some fresh seashell and fish from the North Atlantic.

I am Ida Gran-Jansen, and welcome to "New Scandinavian Cooking."

♪♪ ♪♪ For many centuries, this region has been an important trading center in the country, and people here are very proud of their origin.

Since ancient times, this cold and clear water around all these islands have been a paradise for fish and all kinds of seafood, and today, it is the perfect place to go diving for your dinner.

And with a little help from my friend Alf, I will get enough fresh seafood to serve the best fish salad I know, hake ceviche with local plums and herbs from the island.

And I will also make a Norwegian version of an American classic, the lobster roll.

But since the season for lobster is not due for another month, I will use this sweet crabmeat instead and serve them with an Oygarden-scented aioli, which is absolutely lovely.

Finally, I will make a fish soup from the coast with trout and freshly caught Norway lobster.

And not all soups have a long preparation time, but I promise it will be packed with flavors.

This is my first stop, and it's a restaurant, Cornelius.

[ Speaking Norwegian ] >> Hello, Ida.

>> Gran-Jansen: Hi!

>> Welcome to Cornelius... >> Gran-Jansen: Thank you.

>> ...and also the capital of the seafood of Norway.

>> Gran-Jansen: Oh!

>> We have the best there is from the sea.

Come on.

I'll show you.

♪♪ >> Gran-Jansen: Alf is taking me out to his best diving spots in Oygarden, and regardless of the weather, he does this almost every day.

>> [ Speaking Norwegian ] >> Gran-Jansen: I guess there is a good chance for us to get some really fresh shellfish.

♪♪ Do you have to be a certified diver to dive here?

>> No.

You have to be a certified diver to dive.

>> Gran-Jansen: Yup.

>> But when you have the normal certificate, everyone, everyone here in Norway can dive and pick scallops.

>> Gran-Jansen: Okay.

>> Or pick whatever they find.

>> Gran-Jansen: Because it's... >> I love it.

I love it when it's no regulation.

>> Gran-Jansen: Yeah?

>> I hate regulations.

>> Gran-Jansen: But then it needs a lot of scallops and oysters at the sea, yeah.

>> Yeah, it's a lot, it's a lot.

All my work is like a hobby.

>> Gran-Jansen: Okay.

Good luck.

I won't be able to save you.

>> No?

[ Both laugh ] Now, normally, I'm coming up again.

>> Gran-Jansen: Okay, that's good, normally.

[ Both laugh ] Wait.

[ Laughs ] Now Alf is going to dive but not so very deep, and hopefully, he will bring up some scallops or oysters.

We will see.

When you go below the surface, it is like entering a new world, a fertile and lush ocean environment with clear water, large kelp forests, and an abundance of shellfish, like scallops and the edible brown crab.

Wow.

This is fantastic.

It's a lot of crabs and scallops.

This is amazing.

>> Yeah, it's quite amazing.

>> Gran-Jansen: Yeah.

>> It was a lot of scallop and a lot of crab and some sea urchin.

>> Gran-Jansen: Yeah.

>> The roe inside is the only thing that you eat.

I just make a hole here with a knife, and then I go normally with a scissor, and I just open it that way.

>> Gran-Jansen: Mm-hmm.

>> No, no, hey!

>> Gran-Jansen: Wow.

>> This was perfect.

Look at this.

This is one of the best I've seen.

>> Gran-Jansen: Yeah.

>> Many people do that.

>> Gran-Jansen: So this is what you eat?

>> This is what you eat, and this is a perfect example, and you just take it like that, and you eat it.

>> Gran-Jansen: Mmm!

Mmm.

>> Mmm.

[ Both laugh ] This is good stuff.

>> Gran-Jansen: Yeah.

>> And I also...If I had soya, just add soya in there, and you take the roe and dip a little bit in the soya and eat it.

>> Gran-Jansen: Wow.

That's perfect.

>> So it's a really most perfect sashimi you can ever get.

>> Gran-Jansen: Yeah, yeah.

Is it difficult to get them at the store?

>> In the fish market in Bergen, you can get them in.

>> Gran-Jansen: Yeah.

>> Yeah, but the normal stores, they don't have it.

>> Gran-Jansen: Okay.

This is perfect for my dinner.

>> Yeah?

>> Gran-Jansen: I can make everything out of this.

>> From this bag, you can make dinner for 20 people.

>> Gran-Jansen: Yeah, yeah, great.

>> So here you are, from Cornelius to you.

>> Gran-Jansen: Yes, thank you so much.

Thank you.

If you want to go here, a guest boat to Holmen leaves every day from the city of Bergen, and the trip on the fjord takes 25 minutes.

>> Yeah.

[ Both speaking Norwegian ] [ Both laugh ] So this is the shellfish tower.

So I have a lot of scallops.

>> Gran-Jansen: They're huge.

>> Oh, yeah.

They're really huge.

>> Gran-Jansen: And beautiful.

>> We didn't get any oyster today.

>> Gran-Jansen: I know.

>> So...but we have it here.

And this is Norwegian flat oyster.

>> Gran-Jansen: Because most people think that oysters are from France, but this is from Norway, right?

>> Yeah.

Norway have a great history, actually, with the oyster farming.

>> Gran-Jansen: Yeah.

>> So now you're going to try very good Norwegian oyster, picked at Oygarden just south of here, and, you know, the weather here on the west coast of Norway changing quite a lot.

Earlier, we had beautiful weather, and now it's raining.

And at Cornelius, we have something that we call "Meteorological Menu."

>> Gran-Jansen: Oh.

>> So we are changing the sauces a little accordingly to the weather.

So when it's raining, we have some heavy sauces.

Yeah, I use this sauce.

It's coriander and chili and soya sauce.

Served following the weather.

So this will keep you warm.

>> Gran-Jansen: Thank you.

>> Oy-oy-oy.

>> Gran-Jansen: How many oysters do you eat each day?

>> The oyster, they contain a lot of minerals... >> Gran-Jansen: Yep.

>> ...and a lot of protein, so I eat more or less 5, 6 oysters every day if I can.

>> Gran-Jansen: Wow.

Yeah.

>> This is Norway.

>> Gran-Jansen: Yeah, it is.

>> Mmm.

It tastes like you eat the fjords.

>> Gran-Jansen: Yep, it does.

>> It's so solid and fresh and good.

>> Gran-Jansen: I'm going to make a ceviche for later.

>> Yeah, yeah?

>> Gran-Jansen: So do you have any fish I can use?

>> Yeah, I've just got in a big deepwater fish, lysing, hake, as it's called in English.

>> Gran-Jansen: Yeah?

Great.

>> So we have that.

You can have that.

>> Gran-Jansen: Okay, thank you.

>> Yeah.

>> Gran-Jansen: Hello.

Wow, look at this fish.

It's huge.

>> It's huge.

>> Gran-Jansen: Yeah, and this fish is perfect for ceviche.

>> Yes.

This is hake, which normally is a Mediterranean fish coming north here, especially in the summertime, and the fisherman actually hate this fish.

They don't go in the fishnets, and to get the nice fillets out, you actually need to cut your fishnets to get them out.

>> Gran-Jansen: Oh, so how do they catch them?

>> They catch them much off line fishing.

So there are small hooks, and then you get it fresh from the deep sea.

>> Gran-Jansen: This looks so easy when you're doing it.

Does it take a long time to learn how to fillet the fish?

>> It takes some time.

I used 10 years.

>> Gran-Jansen: Yep.

Right.

So you have to start now, or I have to start now.

Finish when I'm 40.

This is perfect.

>> Beautiful.

>> Gran-Jansen: Yeah.

Okay, thank you so much.

>> Yeah.

Enjoy it.

>> Gran-Jansen: Yeah.

Thanks.

Make sure to cut the fish as thin as possible, and it doesn't matter if it doesn't look perfect because the taste is, of course, the most important thing.

Ceviche is actually perfect to serve as a first course because it's light and delicious, and you don't get too full.

It will be marinated in some lemon juice and some lime juice, so it will cook because of the acidics that is in the lemon and the lime.

So it will change the texture and the color.

It will be more whitish.

The next thing is to use some plums.

This is Norwegian plums.

It is super delicious and kind of sweet.

Here you can also use different kinds of fruit.

So, for example, a mango will be perfect.

So I'm taking the plums, and I'm putting them in between the fish slices.

Of course, you can just dice them and put them on top.

So that was the sweet part.

Now I need some chili.

I'm using the red one because I love the color.

So half a chili will do, and then just cut it into finely chopped cubes.

So the chili goes on top.

Just sprinkle it.

I also have some salt with kelp, finely diced onions, and then some dill seeds, and you can use fresh dill if you got that.

But first of all, I'm going to just zest some lemon and a little bit of lime over.

So the finely chopped onions will go on top.

Not too much, just a little bit, and then the salt and the dill seeds, and I also have an amazing herb, hogweed.

It is an old herb, and it's, it's...

The flavor is so good.

It is pretty crispy and kind of acidic, as well.

This herb can be a bit difficult to get a hold of, so you can use other herbs, as well, like cilantro or just dill or basil.

And while I'm looking at this, I'm thinking that it would be nice to get some sea urchin to put on top, so I will go get one.

All seafood served at Cornelius restaurant are freshly caught off the coast of Oygarden... >> Yeah, this was alive a few hours ago.

>> Gran-Jansen: ...and their menu is always different since it changes each day according to season and the weather.

For freshness, the seafood is kept alive in large tanks until the chefs have decided what to cook.

I caught one, actually.

It wasn't that difficult.

[ Laughs ] Look at this.

I think it's so beautiful.

So I will cut this in two, and inside we will find some beautiful roe, and it will go perfect with the ceviche.

And this is the exciting part.

You have to see what's inside.

Mm!

So this is some beautiful roe, and this is the delicious part.

You could eat it raw.

So this is my take on a ceviche from Oygarden.

I will serve it to Alf, and hopefully he will enjoy it.

Hi.

>> Hello!

>> Gran-Jansen: Okay.

>> Yeah, what are you serving here?

>> Gran-Jansen: Well, it's a ceviche à la Oygarden.

>> Yeah?

>> Gran-Jansen: Yeah, so I hope you enjoy it.

>> And I see you also have some sea urchin on the side.

>> Gran-Jansen: I have because it's your favorite.

>> That's my favorite.

>> Gran-Jansen: Yeah, and I got some plum and some chili and some red onions.

>> Yeah.

I'm really, really looking forward to taste this.

>> Gran-Jansen: Yeah.

>> Mmm, mmm!

Just the right amount of lime.

>> Gran-Jansen: Mm.

>> This was really great.

I could eat this every day.

>> Gran-Jansen: Cheers.

>> Cheers.

♪♪ >> Gran-Jansen: Here, on the Norwegian coast, the fishermen use baited crab pots to catch the edible brown crab.

It's a sustainable fishing technique which allows small crabs and females carrying eggs to escape through the net.

A new day at the south of Oygarden, the gateway to the city of Bergen...

This is an adventurous place for a great variety of activities with only the North Atlantic as closest neighbor.

It's truly a great start of the day to slowly wake up here at Sotra Panorama Hotel.

It is just fantastic.

But chop, chop, it's time for my next dish, and I will need some hot-dog bread or something even better.

It's early in the morning, and I'm standing here with Marit, who is the local baker, and we are making brioche.

We are putting those long brioche breads on a pan quite close together because I want them to prove into each other, and then I will get, like, the soft bread that I can just pull apart.

Mm, it smells so good.

>> Oh.

>> Gran-Jansen: Mm, delicious.

Yeah, it is, really.

>> Are you happy with it?

>> Gran-Jansen: I'm super happy, and they are perfect for the crab salad.

Okay, thank you so much.

>> Yes.

>> Gran-Jansen: Bye.

>> See you.

>> Gran-Jansen: Hi.

>> Hi.

>> Gran-Jansen: All right.

Do you have some crabs for me?

>> Yes, I have.

>> Gran-Jansen: Do you have something with a lot of meat?

>> This one is a good one.

>> Gran-Jansen: Can you check if some of them are more meat-ful than others?

>> Yes, behind the leg here, they are soft.

>> Gran-Jansen: Yep.

>> When they are soft, it's less of meat.

>> Gran-Jansen: Okay, so you want them to be a bit firm.

>> Yes, this had to be... >> Gran-Jansen: Mm, that's a good trick.

Yeah.

>> But how many do you need?

>> Gran-Jansen: Two.

>> Two, okay.

I think you have to take four just to be sure.

>> Gran-Jansen: Just to make sure?

>> Yeah.

>> Gran-Jansen: Great, thanks.

>> And this one, four.

>> Gran-Jansen: Wow, thank you.

>> Okay.

>> Gran-Jansen: Okay.

Then you will taste if afterwards.

>> Okay.

Thank you.

>> Gran-Jansen: Great, thanks.

Bye.

>> Bye-bye.

>> Gran-Jansen: So I have this beautiful brown crab, and I'm going to get the meat out of them, and then I have to gut them.

So to do that, I am putting my finger in this hole, and then I am pulling, like this.

And here, you may be saying, "Hmm, what can I eat?"

And, actually, you can eat most of the meat, but first I have to remove the mouth and the stomach, and to do that, I am pressing down with my thumbs on this area, and then I suddenly hear a click.

Hey!

And then it's very easy just to pull this out, and the rest of it I can use.

So that meat that is left, it's safe to eat.

It's not just inside the body that you can find meat.

I think actually that the best meat is in the claws.

Okay, and this is so good.

Mmm.

Wow, and actually, the meat is going all the way out through the claw.

The best crabmeat you will actually find in late summer or early fall.

That is when the crabs have the most meat, and they are juicy and, yeah.

That's the time you want to eat them.

So I'm making the crab salad, and for that, I need one shallot, and I will finely dice it.

I'm putting the onion into another bowl.

This will be my mixing bowl and other good stuff.

I have some homemade aioli or mayonnaise if you want to call it that.

It is made out of egg yolks and some oil and a little bit of mustard and some lemon juice.

And then I got some full-fat sour cream.

This is so good, and I need some Dijon mustard, so a big teaspoon and a little more.

Also, I will use some lemon juice, a little bit of salt, and some fresh pepper.

Start with a little bit, and then you can taste it, and then add some more if you want to.

Mm, so good.

I got some fresh herbs.

This is actually the flower of dill and fennel, so I just pinch the top off and put it into this salad.

I have these homemade brioche buns, so I'm pulling it apart, slicing in two, and then I'm filling them with this lovely crab salad.

I also got some marigold, and they are so beautiful, so I'm just decorating them with some of the leaves.

And now it is done.

So this is my take on the classic American lobster roll.

It's a Scandinavian crab roll, and it is delicious and honest, and I can't wait to taste the whole thing.

Hi.

>> Hi!

>> Hi.

>> Gran-Jansen: Hmm, I wonder what you think of this.

>> It looks nice.

>> Gran-Jansen: Yeah.

>> Really delicious.

>> Really good.

>> Gran-Jansen: And it was your idea to put the curry in the bread, so I hope you really like it.

So just dig in.

>> Wow.

>> Okay.

Thank you.

>> Thank you.

>> Gran-Jansen: And you have to be honest about what you mean.

>> Oh, okay.

>> Gran-Jansen: Okay.

>> Mm.

It's really good.

>> Mm.

Delicious.

>> Gran-Jansen: I'm happy to hear it.

>> Mm.

>> Mm.

>> Gran-Jansen: As you have seen, the sea brings prosperity to the west coast of Norway.

It was the rich fisheries that made it possible to settle here, and also what made merchants to come from faraway places to trade with the locals at the fish markets in Bergen.

Fish has always been important here, and most people were fishermen.

So I decided to meet up with Bjorg Christophersen from the Coastal Museum in Oygarden, about a 45-minute drive from Bergen.

Bjorg knows more about how life was here on the islands in former times.

So now we are going out to see a fish farmer.

>> Yes, and this is, it's the modern way of fishing.

>> Gran-Jansen: Yeah.

>> The sea has always been important.

If you go back to the first people coming to Norway after the ice period, they came to this area, and that was because of the rich fisheries along the coast.

So people start living here as farmers about 4,000 or 5,000 years ago.

>> Gran-Jansen: Okay.

I'm excited to see it, and hopefully we'll get a fish.

>> Yes, I'm sure you will.

>> Gran-Jansen: Yeah.

>> There's thousands of them.

>> Gran-Jansen: Okay.

We are going out to a nearby fish farm, Blom's Salmon.

It's a visiting center for the Coastal Museum, where you can learn more about modern aquaculture.

Hi.

>> You need help?

>> Gran-Jansen: Yes, please.

So how many fish is in here?

>> Here, we have about 100,000 fish per cage, so it's a lot of fish.

>> Gran-Jansen: They're jumping a lot.

>> Yeah, they're jumping.

A jumping trout is a happy trout.

>> Gran-Jansen: And we're going to catch one.

>> Yes.

Today we're going to take one up.

>> Gran-Jansen: Is it difficult?

>> No, it's not difficult at all.

You just throw some feed in, and they'll come up straight away.

>> Gran-Jansen: Yeah.

>> Whoo!

>> Gran-Jansen: This is a beautiful fish.

It's huge.

>> Yes.

It's a beautiful rainbow trout.

>> Gran-Jansen: Yeah.

>> Probably around 5 kilos.

>> Gran-Jansen: Yes.

How do you see the difference between a salmon and a trout?

>> You see the difference in the length and width of the trout.

It's much shorter and much wider, and we also have these spots here.

>> Gran-Jansen: Yeah, so the salmon doesn't have any spots?

>> No.

>> Gran-Jansen: Okay.

Can I bring him home?

>> Yes.

You can take him with you if you want, no problem.

>> Gran-Jansen: Yeah, make some delicious food.

>> Yes.

>> Gran-Jansen: Great.

♪♪ ♪♪ [ Both speaking Norwegian ] [ Both laugh ] ♪♪ ♪♪ So I'm making a really good fish soup, and I'm going to start with some tomatoes.

I'm cutting the tomatoes in half, and then I'm putting them into an iron pot.

Use some good-quality tomatoes because it will make a huge difference.

And after the tomatoes, I'm going to use some red onions, and just roughly chop them, and then half a garlic up in there.

One fennel, okay, then I have some seaweed and kelp, and that will help to get some really nice flavors into the soup like a umami taste.

And then I have some lovely shells from Norway lobster.

You can also use the shells from crabs or prawns.

So all of this is going into the pot.

And when this is cooking and kind of burning, it will get some lovely sweet flavors, and last, I will have some oil into it.

This is about 1 cup, or 2 1/2 deciliters.

So I'm putting the lid on, and then I'm going to do something really exciting.

♪♪ Hi.

>> Hello, again.

>> Gran-Jansen: So here you are.

>> Yes, I am.

>> Gran-Jansen: Yeah.

Can I borrow some fire from you?

>> Of course you can.

>> Gran-Jansen: Great.

>> Let me help you.

>> Gran-Jansen: So I really want to fry up the shells.

>> Okay.

>> Gran-Jansen: Is it possible to get some more heat?

>> Of course it is.

You can pump up this.

You can do it.

>> Gran-Jansen: Okay.

I can try.

>> Yeah, just pump.

Yeah.

Here we go.

>> Gran-Jansen: So when I'm frying up the shells... >> Mm-hmm.

>> Gran-Jansen: ...it makes the soup really, like, sweet, and the flavors are coming through so much more than if you don't.

>> It looks great.

>> Gran-Jansen: Yeah, and, also, I have something in my pocket.

>> Oh?

>> Gran-Jansen: It's a paprika.

>> Yeah.

>> Gran-Jansen: So I want to burn it up.

>> Yeah.

>> Gran-Jansen: Can I just put it in here?

>> Of course.

That's it, right here.

Let's burn it up.

>> Gran-Jansen: Okay.

Yes.

>> Let's get some more heat.

>> Gran-Jansen: Mm, it smells good.

Should we check out the sweet pepper?

>> Mm-hmm.

It should be done.

>> Gran-Jansen: It should.

It should be black, and it is.

>> Oh, that is black.

>> Gran-Jansen: So now the shells are fried.

>> Yeah.

>> Gran-Jansen: So I can put in some water to make the broth.

>> How much water?

>> Gran-Jansen: So this is 10 cups, or 2 1/2 liters.

Do you have some coffee?

>> Do you want a cup?

>> Gran-Jansen: Well, the soup wants.

>> The soup wants one, of course.

>> Gran-Jansen: Yeah, just to get some more flavors.

>> Oh.

>> Gran-Jansen: Yeah.

>> Exciting.

>> Gran-Jansen: It's a little trick.

>> Mm.

>> Gran-Jansen: And just a little bit, that's it.

This is going to boil for about 20 minutes.

>> So I'll keep pumping then.

>> Gran-Jansen: Yeah, keep pumping.

>> [ Laughs ] >> Gran-Jansen: Whoo!

And then I'm going to make a grilled-sweet-pepper mayonnaise, or a Rouille that is called in France.

I'm just pulling the skin off, and then I am cutting it in two, and I'm using a small blender just to blitz it up, So about 2 tablespoons of the sweet-pepper puree, and you will see this beautiful color.

It's really good, especially with sweet peppers.

So now I want to make some nice pieces from the fish.

I just really thinly slice it.

So I'm taking the trout and just putting it into a deep bowl, and then I got the Norway lobster, and it actually got some roe, as well.

It's green.

It's, wow, fantastic, and then I'm going to pour the hot soup over the fish, so the fish will boil in the soup.

You can see the trout is changing color immediately.

If you've got some fresh herbs, this is parsley, you can, of course, use it.

The soup is now done, and I'm going to serve it with some local flatbread and with the sweet-pepper mayonnaise.

♪♪ Okay, some soup, warm soup... >> Oh.

>> Thank you.

>> Gran-Jansen: ...so you can get heated up.

>> Oh, delicious.

>> Gran-Jansen: Yeah.

>> Yum, yum.

>> Gran-Jansen: All right.

Just dig in.

>> Mm-hmm.

>> Gran-Jansen: This one is to put on the flatbread.

>> Yeah, okay.

>> Gran-Jansen: Yep.

Do you like the soup?

>> Delicious.

>> Gran-Jansen: You have to be honest.

>> Wonderful, absolutely.

>> Gran-Jansen: That's great.

>> Really taste the mayo.

>> Gran-Jansen: Yeah?

>> Absolutely.

>> Gran-Jansen: Thank you so much for everything here at Oygarden.

It's been wonderful.

>> You're more than welcome.

>> Gran-Jansen: Thank you.

♪♪ >> It should be done.

>> Gran-Jansen: It should.

It should be black, and it is.

>> Oh, that is black.

♪♪ ♪♪ ♪♪ >> For more of the "New Scandinavian Cooking" experience, visit our website or Facebook page.

♪♪ >> Funding for this series has been provided in part by the following... >> Up Norway, curates Norwegian travel experiences in the footsteps of "New Scandinavian Cooking."

>> ♪ No, take me home ♪ Take me home where I belong >> Vgan, the full taste of chocolate.

>> Grieg Suites.

Chocolate with apples from Norway.

♪♪ Havila Voyages.

Pure Northern.

♪♪