THIS PROGRAM IS FUNDED BY THE FOLLOWING... NORWEGIAN SALMON IS OCEAN-FARMED BY CRAFTSMEN, BLENDING TRADITION WITH TECHNOLOGY.

[ LAUGHTER, HEARTBEAT, MUSIC ] Woman: CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

♪ ♪ >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM VESTERALEN IN NORTHERN NORWAY.

I'M ANDREAS VIESTAD.

LIFE HERE ALONG THE RUGGED, WINDBLOWN COAST OF NORTHERN NORWAY CAN BE HARD.

AND WHEN IT STARTS TO GET COLD AND DARK, PEOPLE KNOW THEY HAVE TO BRACE THEMSELVES FOR A LONG WINTER.

BUT JUST AS SUMMER BRINGS WITH IT THE MIDNIGHT SUN, WINTER ALSO HAS A GENEROUS GIFT TO OFFER.

EACH YEAR, HUGE SHOALS OF PELAGIC COD COME HERE TO SPAWN, MAKING THIS ONE OF THE RICHEST FISHERIES IN THE WORLD.

THIS IS WHAT HAS SUSTAINED LIFE HERE IN THE HIGH NORTH FOR CENTURIES.

CODFISH WAS NORWAY'S FIRST COMMODITY AND IT'S STILL ONE OF THE BEST THINGS WE HAVE TO OFFER.

IN TODAY'S PROGRAM WE'LL VISIT LOFOTEN AND VESTERALEN AND I'LL START OFF BY MAKING A SIMPLE DISH WITH FRIED COD AND ARCTIC CHAR, PICKLED VEGETABLES AND HOMEMADE MUSTARD MAYONNAISE.

CODFISH IS NOT JUST APPRECIATED FOR ITS FLAKY, WHITE FLESH -- THE ENTIRE FISH IS EDIBLE.

AND I'M GOING TO MAKE CRUNCHY, FRIED COD TONGUES AND A CAVIAR SAUCE MADE FROM COD ROE.

FINALLY, I'LL MAKE A WARMING, GRILLED FISH SOUP.

THE COD IS A MAGNIFICENT FISH.

ARRGH!

THERE USED TO BE MANY IMPORTANT COD FISHERIES, NOT JUST HERE, BUT ALSO OFF THE COAST OF BISCAYA AND OFF THE COAST OF NORTH AMERICA.

TODAY, THESE STOCKS HAVE BEEN DEPLETED.

BUT THEY'RE STILL QUITE HEALTHY HERE IN THE NORTHEASTERN PART OF THE ATLANTIC.

AND THE WAY YOU CAN SEE THAT THEY'RE HEALTHY IS THAT YOU STILL GET THESE INCREDIBLY BIG, OLD FISH.

THAT MEANS THAT THEY'VE MANAGED TO SURVIVE THROUGH A LONG LIFE WITHOUT BEING CAUGHT -- UNTIL NOW, THAT IS.

THE FIRST THING I'M GOING TO DO TODAY IS MAKE A SIMPLE DISH WITH ARCTIC CHAR AND FRESH COD -- TWO OF THE SPECIALITIES FROM THIS AREA.

AND I'M GOING TO PREPARE THEM AS SIMPLY AS POSSIBLE, JUST FRYING THEM IN THE PAN, TRYING TO PRESERVE AS MUCH OF THEIR TASTE AS POSSIBLE.

I'M GOING TO SERVE IT WITH A FRESH TASTING CUCUMBER SALAD.

THAT IS MY FAVORITE WITH MANY FISH DISHES, AND IT'S INCREDIBLY SIMPLE TO MAKE.

BASICALLY JUST PEELING A CUCUMBER.

THE SKIN HAS A LITTLE ELEMENT OF BITTERNESS TO IT -- WHICH CAN BE NICE, BUT NOT TOO MUCH.

SO I MAKE SURE TO LEAVE JUST A LITTLE BIT OF IT, SO YOU GET A LITTLE MORE PRONOUNCED CUCUMBER FLAVOR.

THE REST OF THIS IS BASICALLY JUST WATER.

I'M ADDING A LITTLE BIT OF SUGAR, ABOUT HALF A TEASPOON OR SO OF SUGAR.

AND AN EQUAL AMOUNT OF SALT.

I CLOSE THE LID... AND I SHAKE ENERGETICALLY.

AND 30 SECONDS OF ENERGETIC SHAKING WILL DO MORE TO DRAW OUT THE WATER THAN HALF AN HOUR OF JUST STANDING THERE.

I'M GOING TO SEASON WITH A LITTLE BITSPICE.

MUSTARD...

MANY SPICES HAVE THIS HOT FLAVOR, BUT MUSTARD HAS A PRONOUNCED KIND OF COOL FLAVOR, OR AT LEAST A COOL SENSATION WHEN YOU EAT IT.

AND I CRUSH THE MUSTARD SEEDS COARSELY USING A PESTLE AND MORTAR.

I'LL USE ABOUT A TEASPOON OR SO OF MUSTARD SEEDS.

AND TO THIS I ADD A LITTLE BIT OF VINEGAR -- OR, RATHER A LOT.

ONE AND A HALF TO TWO TABLESPOONS OF VINEGAR.

AND THEN ONE MORE TIME SHAKING VIGOROUSLY.

AND THAT'S IT.

YOU DON'T HAVE TO WAIT FOR IT TO SIT AROUND MUCH LONGER, YOU CAN START EATING IMMEDIATELY.

THIS IS AN INCREDIBLY SIMPLE TECHNIQUE -- ONE THAT YOU CAN USE WITH MANY TYPES OF VEGETABLES.

HERE I'VE TAKEN SOME BULB FENNEL WITH THE SAME TYPE OF COMBINATION OF SUGAR AND SALT AND VINEGAR, SEASONED WITH CORIANDER SEEDS -- WHICH I THINK IS DELICIOUS.

FOR YET ANOTHER VARIATION ON THIS THEME, HERE IS CARROT WITH CUMIN SEEDS.

THE SAME COMBINATION OF SUGAR, SALT AND VINEGAR.

AND THE LAST TYPE OF PICKLED VEGETABLE THAT I'VE MADE, IT IS BEETROOT WITH ONE STAR ANISE.

LOVELY, CRUNCHY, AND OF COURSE WITH A SHOCKING COLOR.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE -- AND I'M GOING TO SERVE THE FISH WITH A SAUCE, AS WELL -- A SIMPLE VARIATION ON A MAYONNAISE, MADE WITH THE REST OF THE MUSTARD SEED.

AND MUSTARD DOESN'T JUST IMPART LOTS OF NICE FLAVOR -- IT IS ALSO AN EFFICIENT EMULGATOR, SO IT WILL HELP MAKE A MORE STABLE EMULSION, A MORE STABLE MAYONNAISE.

AND I START OFF WITH AN EGG YOLK.

AND THEN WITH MAYONNAISE, IT'S NORMAL TO ADD A LITTLE BIT OF LEMON JUICE OR A LITTLE BIT OF VINEGAR.

I'M GOING TO JUST ADD A FEW DROPS OF THE LIQUID FROM THE CUCUMBER.

AND NOW COMES THE DIFFICULT PART, WHICH IS MIXING THE OIL INTO THIS EGG YOLK MIXTURE.

AND WHAT YOU'VE GOT TO DO IS BE PATIENT AND CAREFUL -- JUST ADD ONE DROP AT THE TIME IN THE BEGINNING, SO TO MAKE SURE IT WORKS ITSELF I THE EGG YOLK.

AND IT'S SOMETIMES SAID THAT ALL THE INGREDIENTS HAVE TO BE AT ROOM TEMPERATURE.

WELL, THAT'S NOT THE MOST IMPORTANT THING.

THE MOST IMPORTANT THING IS THAT THEY HOLD THE SAME TEMPERATURE.

SEE, IT LOOKS LIKE THEY'RE COMING NICELY TOGETHER NOW, AND I CAN ASSURE YOU IT'S NOT ROOM TEMPERATURE OUT HERE.

AND NOW ALL WE NEED TO DO IS JUST ADD A SPRINKLE OF SALT, AND HERE I'M USING FLAKY SEA SALT.

NOW WHAT REMAINS IS TO FRY THE FISH.

AND THAT'S NOT AS STRAIGHTFORWARD AS YOU WOULD THINK.

I REMEMBER THE FIRST TIME I WAS IN NORTHERN NORWAY AND WE WENT OUT FISHING, AND WE HAD COME BACK WITH FISH, AND WE WERE ABOUT TO PREPARE IT.

AND I WAS GOING TO PUT A LUMP OF BUTTER INTO THE FRYING PAN, AND SOMEONE SAID, "STOP!

STOP!

DON'T DO THAT!

WE DON'T WANT TO USE BUTTER WITH THE FISH.

WE DON'T WANT THAT DAIRY TASTE ON THE FISH."

SO, THEY ACTUALLY USED MARGARINE, OR YOU CAN USE ANY TYPE OF PLANT OIL.

ONE LUMP OF MARGARINE.

AND HERE I'VE GOT ONE FILET OF ARCTIC CHAR AND ONE FILET OF COD.

AND I'LL JUST DUST THEM WITH A LITTLE BIT OF ALL PURPOSE FLOUR.

I NORMALLY COOK THE FISH, MOST OF THE TIME, SKIN SIDE DOWN, SO... NOW, FOR THESE, I WOULD SAY ABOUT FIVE MINUTES, SKIN SIDE DOWN, AND THEN I FLIP THEM AND ABOUT ONE MINUTE FLESH SIDE DOWN.

AND JUST BEFORE FLIPPING, I SEASON WITH SALT AND PEPPER.

AND HERE IT IS.

WE'RE NOW IN THE HARBOR OF SORVAGEN IN LOFOTEN.

THIS IS THE CENTER OF THE COD FISHERIES.

THE CODFISH IS A PELAGIC FISH.

IT TRAVELS HUGE, GREAT DISTANCES UP -- ALL THE WAY UP TO THE BARENTS SEA.

BUT THEN IN SPRING, IT GATHERS HERE TO SPAWN, AND IT'S REALLY AN EL DORADO OF FISH.

IT IS ONE OF THE RICHEST FISHERIES IN THE WORLD.

ONE OF THE THINGS THAT'S INSPIRING ABOUT BEING SO CLOSE TO THE FISHERIES IS TO SEE HOW MUCH PEOPLE HERE LOVE CODFISH.

IT'S NOT JUST ABOUT HOW IT HAS HELPED SUSTAIN THEM FROM A BUSINESS POINT OF VIEW -- IT IS A FISH THAT THEY TRULY LOVE AND CHERISH.

AND WHEN WE EAT CODFISH ANYWHERE ELSE IN THE WORLD, WHAT WE BASICALLY GET IS THIS -- THE LOVELY, WHITE, FLAKY FLESH.

AND I THINK IT'S FABULOUS.

BUT WHEN YOU'RE HERE, YOU ACTUALLY USE MANY OTHER PARTS OF THE FISH, AS WELL -- FOR INSTANCE, THE TONGUE.

AND THE TONGUE LOOKS A BIT STRANGE.

BUT IT IS A TRUE DELICACY.

AND OTHER DELICACY IS THE ROE.

THERE ARE MILLIONS AND MILLIONS OF SMALL EGGS.

THIS IS ROE THAT HAS BEEN SALTED AND SMOKED.

REMINDS ME A BIT OF THE BOTTARGA OF THE MEDITERRANEAN.

IT HAS A CONCENTRATED FLAVOR LIKE THE ESSENCE OF THE SEA.

I'M GOING TO MAKE A SIMPLE DISH WITH COD TONGUES, COD FILET, AND COCKTAIL SAUCE, WITH A BIT OF THE SMOKED AND SALTED COD ROE.

AND I'M STARTING OFF HERE WITH JUST NORMAL ALL-PURPOSE FLOUR THAT I'M GOING TO SEASON WITH A BIT OF MUSTARD POWDER.

YOU CAN ALSO USE NORMAL MUSTARD OR DIJON MUSTARD.

BUT WITH MUSTARD POWDER, YOU GET A REALLY INTENSE MUSTARD FLAVOR.

AND THEN A BIT OF SEA SALT.

AND, THIS MIXTURE IS SUPPOSED TO HAVE A BIT OF A BITE TO IT.

AND YOU KNOW HOW CHILI IS HOT?

WELL, MUSTARD POWDER HAS HORSERADISH AND WASABI -- HAS A SORT OF COOLNESS TO IT.

AND THAT'S REALLY NICE TOGETHER WITH FISH.

THEN I'M JUST DREDGING THE COD TONGUES IN THIS FLOUR MIXTURE.

LOOKS A BIT CREEPY, DOESN'T IT, THESE TONGUES?

BUT THEY ARE REALLY NICE.

TRUST ME.

AND THEN, COD FILET.

YOU COULD FRY THIS IN THE PAN, BUT I'M GOING TO DEEP-FRY IT TO GET THEM REALLY, REALLY NICE AND CRUNCHY.

WHILE THESE ARE FRYING, I'M GOING TO MAKE A SIMPLE COCKTAIL SAUCE CONSISTING OF MAYONNAISE... AND THIS IS A INATION OF KETCHUP AND TOMATO PUREE.

AND YOU SEE, YOU'VE GOT THIS NICE COCKTAIL SAUCE COLOR, TO WHICH I'M ADDING A LITTLE BIT OF CHOPPED ONIONS.

YOU COULD USE THIS AS YOUR SAUCE, BUT WHAT I'M GOING TO ADD WILL MAKE IT A WHOLE LOT DIFFERENT -- THIS SALTED AND SMOKED COD ROE.

AND IF YOU CAN'T FIND FRESH, YOU WILL BE ABLE TO GET TINNED COD ROE MANY PLACES IN THE WORLD, ESPECIALLY IN THE UNITED STATES -- BY MAIL ORDER, AT LEAST.

I'M JUST STIRRING THESE TOGETHER, AND AS YOU SEE, IT IS A MIXTURE WITH A BIT OF TEXTURE, AND I THINK THAT'S NICE.

AND THEN I'M ADDING A LITTLE BIT OF DILL, JUST TO GET A BIT OF FRESH TASTE TO THIS SAUCE.

AND NOW THEY'RE DONE.

LOOK AT THEM!

THEY LOOK FANTASTIC.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE -- AND THIS MIXTURE OF CODFISH ROE, OIL OR MAYONNAISE, AND A BIT OF ONION, IS VERY, VERY COMMON IN NORWAY.

IT'S EVEN SOLD AS A BREAKFAST SPREAD WITH THE NAME "KAVIAR."

THIS IS WHAT I EAT FOR BREAKFAST EVERY DAY.

BUT SOMETIMES WHEN I GO TO SUCH LENGTHS AND I MAKE IT WITH SMOKED AND SALTED CODFISH ROE, THEN IT'S TRANSFORMED FROM AN EVERYDAY ITEM INTO REAL GOURMET FOOD.

LIKE ITS MUCH MORE FAMOUS COUSIN, SALMON, ARCTIC CHAR IS BOTH A SALTWATER AND A FRESHWATER FISH.

IT CAN BE FOUND IN LAKES AND RIVERS FROM SIBERIA TO IRELAND, AND IN THE SURROUNDING OCEAN.

IT'S A POPULAR FISH WITH ANGLERS, BUT MOST OF WHAT IS SOLD IS FARMED.

ONE OF THE THINGS THAT WE'VE LEARNED FROM THE LAST COUPLE OF DECADES' INTEREST IN SUSHI AND SASHIMI IS THAT SOMETIMES THE BEST WAY TO COOK A FISH IS NOT TO.

I'M GOING TO MAKE A COD AND ARCTIC CHAR TARTARE.

AND ALL YOU REALLY NEED WHEN IT COMES TO EQUIPMENT IS A SHARP KNIFE.

YOU COULD OF COURSE USE A FOOD PROCESSOR, BUT THEN THERE'S A TENDENCY THAT THE MIXTURE BECOMES MUSHY, AND I DON'T REALLY WANT THAT -- I WANT INDIVIDUAL PIECES OF WHITE COD AND ORANGE ARCTIC CHAR.

AND I'LL SEASON THE FISH WITH SOME SALT -- JUST A LITTLE PINCH.

SOME MUSTARD.

AND SOME FRESHLY GRATED HORSERADISH.

AND HORSERADISH AND MUSTARD HAVE A SIMILAR COOL TASTE, AND WHEN YOU COMBINE , THAT'S VERY, VERY NICE.

AND I WANT SOME EARTHY NOTES TO THE DISH, AS WELL, SO I'M ADDING A LITTLE BIT OF FRESH THYME.

I FILL THIS MIXTURE INTO A MOLD LIKE THIS, TURN IT OVER, AND VOILA!

AND THE LAST INGREDIENT IS, OF COURSE, A FORCE GALE BLOWING IN FROM THE ATLANTIC OCEAN, MAKING THE FOOD SO MUCH COLDER.

VESTERALEN IS PART OF ARCTIC NORWAY.

IT'S ABOUT 200 KILOMETERS, OR 125 MILES, NORTH OF THE ARCTIC CIRCLE.

THE SETTLEMENTS ARE SCATTERED, WITH NUMEROUS SMALL FISHING VILLAGES ALONG THE COAST.

YOU THINK YOU'VE COME TO THE END OF THE WORLD, AND THEN, AT THE NEXT TURN, YOU'RE IN A SMALL HAMLET WITH A SCHOOL, A SHOP, A HANDFUL OF HOUSES AND FISHING BOATS.

THE LAST DISH I'M GOING TO MAKE TODAY IS A WARMING FISH SOUP.

THERE'S SOMETHING ABOUT HOT SOUP ON A COLD DAY THAT WARMS NOT JUST THE BODY, BUT ALSO YOUR SOUL.

BUT I THINK IT'S IMPORTANT THAT THE SOUP CONSISTS OF SOMETHING MORE THAN JUST SOMETHING BOILING.

HERE I HAVE BOILING FISH STOCK, BUT I DON'T REALLY THINK THAT'S ENOUGH.

I WANT SOME WARM FLAVORS, AS WELL.

THOSE ROASTED FLAVORS.

SO, I'M GOING TO GRILL FISH BONES.

HERE IS WHAT'S LEFT OF A COD.

AND ARCTIC CHAR WITH THE HEAD STILL ON.

AND ANOTHER ONE.

AND I ALSO WANT A LITTLE BIT OF SHELLFISH FLAVOR.

SO, HERE IS WHAT'S LEFT OF A CRAB -- THE CLAW, AND A COUPLE OF ALREADY EATEN LANGOUSTINES OR NORWAY LOBSTERS.

IF YOU CAN'T BE BOTHERED TO LIGHT A GRILL, THEN PLACE THE FISH BONES AND SHELLFISH IN A ROASTING TIN, PUT IT IN THE OVEN UNDER THE BROILER, AND LEAVE IT UNTIL IT STARTS TO GET A BIT CHARRED.

THAT BRINGS OUT A LOT OF THESE BIG BOLD FLAVORS.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE -- AND I LEAVE THE GRILLED FISH BONES AND SHELLFISH IN THE FISH STOCK, SIMMERING GENTLY FOR ABOUT 15 TO 20 MINUTES.

YOU SHOULDN'T LEAVE THEM IN THERE TOO LONG.

MORE THAN 30 MINUTES AND YOU RISK HAVING A BIT OF A GLUEY, FISHY TASTE.

AND THAT'S NOT WHAT YOU WANT AT ALL -- YOU JUST WANT TO BRING OUT THESE BIG, BOLD FLAVORS.

NOW, THIS IS A MUCH RICHER, MUCH MORE FULL-BODIED, MUCH MORE GENEROUS FISH STOCK THAN A NORMAL FISH STOCK.

AND I'M GOING TO ADD EVEN MORE BIG, BOLD FLAVORS.

HERE I'VE GOT SOME TOMATOES THAT I'VE GRILLED SO THAT THE SUGARS HAVE STARTED TO CARAMELIZE.

YON SEE IT'S SLIGHTLY CHARRED.

AND I'LL JUST FLIP THEM AROUND SO THAT THEY'RE GRILLED ON BOTH SIDES.

AND I CRUSH THE TOMATOES -- THIS WILL HELP THICKEN THE STOCK, BUT ALSO GIVE BODY TO IT.

MM!

AND WHAT WE HAVE NOW IS A MUCH FULLER FISH SOUP.

AND THE INTERESTING THING IS THAT WITH THE TOMATOES, IT ACTUALLY TASTES MORE OF FISH.

THERE'S SOMETHING ABOUT THE SWEETNESS IN THE TOMATOES THAT BRINGS OUT THE NICE FISH FLAVOR.

AND I'M ONLY GOING TO ADD SOME FRESH CODFISH AND SOME ARCTIC CHAR, A LITTLE BIT OF CELERIAC AND SOME FENNEL THAT I'M GOING TO GRILL FOR A COUPLE OF MINUTES BEFORE ADDING TO THE SOUP.

I THINK IT'S NICE THAT WHEN I SERVE THE SOUP, THE FISH IS STILL QUITE RARE.

ALL THE OTHER THINGS HAVE BEEN PUNISHED BY FIRE, SO IT'S NICE TO HAVE ONE ELEMENT THAT IS NOT QUITE RAW, BUT NOT QUITE COOKED EITHER.

AND THAT'S IT.

JUST A SPRINKLE OF SALT IS ALL WE NEED.

>> HEI, ANDREAS.

>> FOR MOREPIRATION ABOUT SCANDINAVIAN DESTINATIONS AND FOOD, VISIT OUR WEB SITE -- THIS PROGRAM IS FUNDED BY THE FOLLOWING... NORWEGIAN SALMON IS OCEAN-FARMED BY CRAFTSMEN, BLENDING TRADITION WITH TECHNOLOGY.

[ LAUGHTER, HEARTBEAT, MUSIC ] Woman: CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

♪