>> Funding for this series has been provided in part by the following... Horten Municipality.

[ Bottle cap pops, clinks ] >> Ahh!

>> 62 degrees Nord.

[ Wind howls ] ♪♪ Kvaroy Arctic.

♪♪ Up Norway.

>> Rodseth: Just listen to the ocean.

This moment, guys, I've been dreaming of this moment for a long time.

Just sitting down on a stone by the ocean and just having a small snack.

Beautiful.

♪♪ ♪♪ Hi, and welcome to "New Scandinavian Cooking" here from Froya in Mid-Norway I am Christer Rodseth.

In today's program, we're going to get to know lots of history and, of course, lots of lovely people here from the islands of Froya.

The history is quite impressive and goes back a way, way in time with, obviously, seafood.

The amount of species of lovely, lovely, lovely produce here at Froya is so impressive.

You know, just out here, you can see the ocean.

You got langoustines, you got lobsters, you have salmon, halibut.

They are diving for scallops, and the diving for scallops has become quite popular.

And I can promise you that -- you're gonna have scallops in today's episode.

On today's menu, I'll be making three salmon dishes, starting with my take on the classic oven-baked salmon, served with asparagus and a delightful hollandaise sauce.

Next up, on the cliffs and by the sea, the best way to cook seafood is sometimes to eat it raw.

I'll conclude with a fantastic grill platter featuring the best from the sea around the island of Froya, salmon, langoustines and scallops, all with fresh flavors and served in good company.

It'll be a dinner infused with the taste of the sea.

Just sit down, enjoy the ride.

Just gonna start the cooking.

♪♪ There's something about the people here on Froya and the rugged nature that inspires me.

Perhaps it's the fresh air and the pristine sea that holds the answer.

But one thing is for sure -- the proximity to the open sea and fishing has always been the foundation of these remote islands.

♪♪ So, guys, let's cook again.

Salmon time.

In Norway, we serve this normally in the classic way, with a butter sauce called Sandefjordsmor.

It's reduced cream.

You put in quite a bit of butter into it.

So it's very heavy.

Super good.

Today, we're going to make a different kind of salmon dish with some hollandaise sauce Béarnaise.

I'm going to add some tarragon to it.

We're gonna have small crispy potatoes and white asparagus.

Huh?

Sounds good?

We're just gonna kick it off.

We're gonna steam the salmon, steam the asparagus in the same pan.

So, local beer.

This is a beer with seaweed.

Quite acidic.

Everything is gonna add flavor to the salmon and the asparagus.

We're gonna add some spices in here.

We're gonna add thyme, like this.

Two or three, four stalks, whatever you have.

Peppercorns, as well.

Black peppercorns.

Some peelings of a lemon, which is gonna bring the -- you know, the freshness of the lemon zest.

So you can just boil up.

You're gonna get the alcohol out.

And we're gonna add the asparagus very soon.

But, first, let's have a look at the salmon.

I'm gonna put salt on top like this, just to rub it in.

It looks a bit much, but, you know, something's gonna fall off.

We're gonna do both sides.

Turn it around.

And now this can just sit on the -- on this platter for about, you know, 10, 15 minutes just to -- to get some salt into the fish.

While this is happening, we're going to do the lovely white asparagus.

You're going to rub them with the salt and sugar mix and make sure they're all covered in both salt and sugar.

And then straight into the pan and put the lid back on.

Put it down on a bit lower temperature just to let it steam slowly.

While that happens, we're going to get the potatoes going.

Small Norwegian potatoes.

They are really sweet.

In season, as well.

Just crush them with your hand like this.

They're going to be fried in clarified butter.

And now we're going to put the potatoes in the butter and just leave them.

Now they're going to get golden crispy.

They're going to soak up quite a bit of the butter, as well.

So they're going to be super tasty.

We're going to leave them on.

This is going, as well.

You can see the asparagus is having the time of its life.

We're gonna make a very beautiful sauce.

Hollandaise sauce.

Reduction is white wine vinegar and shallots.

You're going to cut it in two, thin slices like this.

Everything is gonna, like, stay in the reduction the whole time.

You can pass off and take out the bits of onions afterwards if you would like to, but I prefer to just keep them in.

Okay.

And now white wine, like 1 cup.

2 tablespoons of white vinegar.

Like that.

And then just put it on to reduce.

It's going to reduce by 50%.

We need butter for the hollandaise.

If you use salted butter, okay.

You have to be careful with this salt amount you use.

But when you melt this butter, you're going to see that you have the milk proteins in the bottom of the pan.

That's going to help you stabilize the sauce, make it a bit thinner.

So it's time to steam the salmon, guys.

You can see it's starting to become a bit, you know, shiny on top.

That's because the salt is working to cure the fish lightly.

The pan here for the steaming is on quite low temperature, because you want it to be about 40 degrees Celsius, maximum, and at 104 Fahrenheit in the core center of the salmon, okay?

So nice piece of baking paper.

And you're just going to put it on into the pan with the asparagus.

Since my lid doesn't really fit the pan, I'm just gonna put a piece of baking paper on top, as well, just to see if I can get it airtight.

Now we'll check it again in like 5, 6 minutes, and we'll see how it goes.

Good things.

So the reduction is done.

So you can see now the wine is reduced a bit.

The shallots is nice and soft and beautiful.

So the next step is to add, you know, some egg yolks into it.

Two eggs.

They're both in.

Break them up.

So the potatoes you see here, they're nice and golden and crispy.

Lookit, the sun just making them look even more beautiful.

Salmon here can just take a rest over here.

I'm just going to keep the lid on to keep it nice and warm.

And now we're going to start making the hollandaise.

When you're doing this, you need to pay attention.

You need to stay right here all the time.

And just continue whisking until it's all done.

And I'm going to show you when it's done.

It's about just getting a nice right temperature with this.

So I'm taking it off.

So we're gonna start adding the butter, as well.

I'm putting everything in.

Now we're gonna add, like, the last ingredients, which, as I said, I'm using unsalted butter.

So I'm gonna add some more salt into it.

I'm going to add a tiny bit of lemon juice.

You know, the white-wine reduction with the vinegar, it's going to give you some acidity, but it's always nice with a fresh lemon acidity, as well.

If you have good quality dried tarragon, it's perfect.

This is very good.

You can use rosemary.

You can use thyme.

Both will taste beautiful with the salmon.

And that's the sauce.

And now actually just over there I have a friend called Oskar.

He's an apprentice here in Froya.

He's becoming a chef when he finishes his apprenticeship.

So, Oskar, just please join me.

You still want to become a chef?

>> Yes.

I want to become the world's best chef.

>> Rodseth: The world's best chef.

Good ambitious.

So how has it been growing up in this island community?

>> It's amazing.

It's a lot about boats, fishing, and just the community is perfect here.

>> Rodseth: So your favorite dish with salmon and a butter sauce, what would it be?

>> It'll be the traditional one.

>> The traditional one, okay.

It's very nice, as well.

But I try to mix things up a bit.

So it's plating time, actually.

So just going to get these lovely small beauties, crispy, golden, tasty... >> And amazing.

>> Rodseth: ...and amazing.

Just going to give this a quick heat.

Have you ever tried to reheat a hollandaise sauce?

>> Never.

>> Rodseth: No.

It's risky.

Don't try this at home.

You can actually try to do this at home, as well, but just make sure you whisk all the time so it doesn't stick.

Let's open the lid.

Let's have a look at the salmon.

You ready?

Look at that.

Looks good, eh?

So the asparagus, we're just gonna put in the bottom of the plate.

We're gonna take our spatula.

Just lift the fish carefully from the pan.

Like that.

And we're going to add, as well, the sauce.

So, you know, we can put some greens on.

But as you can see, it's quite windy today.

But I'm going to try to do it anyways.

Small piece of this fennel grass.

You can use dill, you can use whatever you have.

Just press it a bit down since, you know, it's a windy.

Pimenta espelette to get some heat and extra flavor.

[ Chuckles ] At least, you can try.

And a quick crack of pepper on the potatoes.

And there we go.

That's it.

You have this steamed salmon.

You have the white asparagus.

Lovely hollandaise with tarragon, pimento espelette, beautiful potatoes in the sunshine.

Want to have a taste?

>> Yes.

>> Rodseth: Yes.

So, grab a fork.

>> Thank you.

>> Rodseth: Just help yourself.

>> Yeah.

>> Rodseth: Grab one and dip it in the sauce.

How is it?

You like it?

>> Amazing.

>> Rodseth: Good.

So, good luck with your career.

Okay?

>> Thank you.

>> Rodseth: Enjoy the ride.

Work hard.

Eh?

>> I'll make you proud.

>> Rodseth: Make me proud.

[ Laughs ] ♪♪ ♪♪ ♪♪ With the island's pristine, crystal-clear waters, Froya is renowned for its langoustine and as a European diving paradise.

Especially diving for scallops is extremely popular.

♪♪ ♪♪ We're going to do a salmon tataki.

Tataki, the Japanese concept, just quickly sear it on both sides, raw in the middle before we're going to put it up in this pan to smoke it outside.

To dress this tataki afterwards, we're going to make a very nice sauce.

So we are lucky enough to have something called sea buckthorn in Norway, which is a small yellow berry, very acidic.

Super, super nice.

You can use orange juice with lemon juice and reduce that into a syrup, and that would give some feeling of acidity.

Some soy sauce.

Just a small spoon of honey I got from Ellen.

Chili sauce, sriracha.

Next, ginger.

So, in the pan there's juniper bush.

We're going to just light them up, not burning, just to get them smoking.

Leave it outside for 10 minutes and then combine this beauty to a nice little dish.

♪♪ Turnip just to have something fresh on top.

You can just serve this to any location you want.

Eh?

Looks nice, eh?

You can find all our recipes at our website, newscancook.com.

>> Mmm.

Very nice.

>> Rodseth: That good?

>> Mm.

>> Rodseth: So tell me about the story of this particular island and the building we are in now.

>> This building was a grocery store for fishermen.

My grand-grandfather bought it in 1903.

>> Rodseth: And this was a fishing community, right?

>> Yes.

>> Rodseth: Living off of the ocean.

>> Off the ocean, yes.

>> Rodseth: Yeah.

We just want to gather everything, as much as we can, in a small program, so thank you so much for sharing.

>> Thank you for coming here.

>> Rodseth: And I'm happy you enjoyed the salmon.

>> Oh, it's very good.

>> Rodseth: Thank you.

♪♪ A significant portion of the fish we consume today comes from aquaculture along the Norwegian coast, and, every day, a well boat arrives with live salmon from the aquaculture farms scattered around Froya.

It means a lot to the local community that the salmon is still cleaned and filleted on Froya before it's sent out to those who love fish.

Some salmon is exported and served on dinner tables abroad.

Here at home in Norway, a salmon dinner is a beloved old classic.

♪♪ ♪♪ ♪♪ So this moment, guys, I've been dreaming of this moment for a long time.

Just sitting down on a stone by the ocean and just having a small snack, which is exactly what I'm gonna do now.

I'm gonna open the scallop.

I'm going to slice these and the salmon, dip it in soy sauce with some ginger and lime.

That's it.

Happy life.

Huh?

Beautiful.

So you can just start off by slicing some salmon.

Nice slices.

Just how many slices you want.

Okay?

Just leave those.

Take out fresh scallop, a knife.

Like that.

Take a spoon just to, you know, get the mussel detached from the shell.

Like this.

Take it out.

Just clean it.

And the water here, it's so clean.

So I'm just going to, you know, clean this mussel in the ocean.

Just one second.

Just a quick rinse.

And back to it.

So now I'm going to cut the scallop in thin slices just like the salmon.

Super fresh.

So good.

Have my soy sauce.

Just mixed it with some lime juice, ginger or even two.

Mm.

♪♪ Just listen to the ocean.

[ Waves lapping ] Beautiful.

[ Sighs ] ♪♪ Such a magical moment, guys.

Beautiful.

For more inspiration, visit our website newscancook.com.

♪♪ This far out on the coastline, the weather can be unpredictable, with strong winds and a dangerous ocean.

But when the sun shines, it's stunning.

I'm on my way to a local kitchen garden where they produce vegetables for the community.

Apparently, the condition for growing produce is ideal.

>> ♪ Dee dee dee dee, dee dee dee dee dee dee ♪ ♪ Dee dee dee dee, dee dee ♪ ♪♪ ♪♪ Wow.

So you have turnips, as well?

>> Yes.

>> Rodseth: I love turnips.

Can I pick one?

>> Yes, of course.

>> Rodseth: It's crispy, not too heavy, just, you know, mild but crispy.

Some olive oil, lemon.

That's all you need.

>> Exactly.

>> Rodseth: Yeah.

But this community is, yeah, I think it's so creative.

They're making new stuff all the time.

Producing new stuff.

So what's the newest, what's the freshest thing here?

>> From the old time, this island had mostly the fishing and the fish industry.

But we have also the honey made of the calluna.

>> Rodseth: Yeah.

>> And it's a soft honey.

Very good for the kitchen.

>> Rodseth: I know they have seaweeds, a truffle seaweed.

>> Yes.

>> Rodseth: So I know where my next stop is.

Thank you.

♪♪ ♪♪ Hello.

Hi.

>> Hello.

Here I come.

I have a gift for you.

>> Rodseth: Oh, a small -- a big gift, actually.

>> It's a big gift I have collected for you.

It's the truffle seaweed.

[ Sniffs ] Smell.

>> Rodseth: I've actually -- I've seen this before, and I've tasted this before, and it's just so amazing.

In dry form, these just smell like fresh black truffles.

>> And over there, it's a good condition for this to grow.

>> Rodseth: So you pick these yourself.

>> I pick those.

I have some secret places that I pick it.

>> Rodseth: There's always some secret places.

>> Yes.

>> Rodseth: I know you're harvesting the seaweeds.

You're teaching here in the high school, as well, on the chef's education.

>> Mm-hmm.

>> Rodseth: But someone told me you, as well, have honey.

>> Yes.

I also have bees, and I have something for you... >> Rodseth: 27 hours a day.

>> ...in the goody bag.

I have the honey.

>> Rodseth: Wow.

>> From my bees.

It's a summer honey.

>> Rodseth: Lovely.

>> Mm-hmm.

>> Rodseth: These, I think, I'm definitely gonna cook with.

>> Yeah.

>> Rodseth: Thank you so much.

>> I'm looking forward to see what you can make of it.

>> Rodseth: So you're actually coming for dinner, aren't you, Ellen, so you can taste it.

Okay.

♪♪ ♪♪ ♪♪ You know, guys, these days has been inspiring.

You know, it's the ocean, it's the fish, it's the produce, it's the shellfish.

It's everything about Froya is just, you know, amazing.

This is the seaweed, the truffle seaweed, Troffeltang, directly from Ellen.

We're going to use those in a mayonnaise a bit later on, but now we're going to just kick it off.

We're going to start cooking.

So this is a mix of salt and sugar.

We're going to use it on the fish and in this cabbage.

The fish is going to get more flavor, and it's going to, you know, let some liquid out, and it's going to be much easier to, afterwards, grill it because everything today is about the barbecue.

We're going to barbecue everything.

Um, yeah.

Just follow -- follow me.

So we're just gonna sprinkle on top just thin layer.

So it's after, like, a few minutes, you're going to see it starts popping out liquid from the fish.

So the flavor from the sugar and the salt goes into the fish and some liquid comes out.

Flip it.

You're going to do both sides, and we're going to rinse it off in some water afterwards.

And now the same with the cabbage.

If you're going to make, like, a coleslaw salad, you always start with salt and sugar on the cabbage just to get some liquid out, to get it -- you know, break it down a bit.

So that's the point with this, as well.

You can find the recipe for my homemade mayonnaise and coleslaw on our website, newscancook.com.

♪♪ Now it's all about these.

[ Laughs ] Out here in Froya, these are so available.

I think they've probably been picked up from the ocean either yesterday or today because they're super fresh.

♪ Da, da da da ♪ Eh?

We've got crab.

We have a Norwegian lobster or langoustine.

And we're gonna get a pan on because we're gonna make a butter sauce with local beer.

This beer is actually made with seaweed, so it has some acidity to it.

So this is going to be reduced to the half.

And while that happens, I made a very, very easy, simple vinaigrette for the salmon.

At the moment there are some black peppercorns that I crushed in this mortar.

And this is actually fennel grass.

But you can, as well, use dill, whatever herbs you have, just to get some nice flavor in it.

And, as well, pickled mustard seeds.

So how you make the mustard seeds, you buy them dry in the shop, you boil them in water with a tiny bit of salt in it.

You pour the water out, you do it again, and you do it again.

Do it three times because you're going to get some of the bitterness from the mustard seeds out of the mustard seeds.

So let's have a look on the reduction of the beer.

Starting to simmer now.

So it's just going to go down with maybe like 10, 20% more, and we're going to start whisking in the butter in it.

We're going to use two types of butter, one that's quite salty and has lots of acidity to it, and one a bit more neutral butter with just a tiny bit of salt in it.

You can, as well, just use like normal butter and then, afterwards, season with a bit more lemon, vinegar, whatever you want to use.

It's all about the taste.

So you taste it yourself.

Okay, guys, you ready to rumble?

So the salmon on.

Just straight on.

I just brushed it with some oil, and now I'll just leave it for a couple of minutes, maybe one, two minutes.

One side, it can be raw.

It just needs to get some heat to it.

It's going to be perfect.

So, guys, the langoustines just cut in half and just put them straight on the grill like this.

We need some coffee.

Mmm.

It's nice to have something to warm up with.

Langoustine I put up in here now, because now we're going to use this pan for two things.

We're going to cook the scallops, and, afterwards, we're going to gratinated the langoustines.

So the scallops, I rinsed them before in the ocean, so they are quite salty.

Not very salty, just tiny sprinkle of salt on top.

And now some butter.

We're gonna just give it a nice little stir.

Oh.

Look at this.

And just take the pan off.

So the guests are hungry, I hope.

Yeah.

Everything is nearly done.

It's just like plating up and finishing the last bit.

Just gonna take these off.

And the langoustines we're just gonna spread out.

So now for this langoustines, I just put some butter on top, and now I'm just gonna leave them here now.

They're going to just finish off on the, like, the heat in the pan, just some butter on top with some herbs in.

Just leave it there now to rest, and it's prima.

So -- ah!

This is the fun part, guys.

Nice and pink.

It gets quite hard, temperature on the outside, on the grill, but that's okay.

So nice cabbage salad with the crab and the mayonnaise with the truffle seaweed.

Put them on top, like this.

Add some extra parsley.

So the vinaigrette, guys, just pour it on.

It's just super nice.

So nice flavors.

I'm going to put some flowers on, as well, but it's quite windy, so I'm just now going to put it there.

And next step, scallops.

You're going to put the scallops in.

Like that.

So the sauce, guys, super nice.

So fresh.

The beer itself is -- you know, it's very acidic by itself.

And now with, you know, the lovely acidic butter from Norway and now some trout roe.

Stunning.

So I'm just going to stir it quickly together.

We can use -- you know, if you want to use some of these herbs or whatever you have available, that's nice, as well.

So this is fennel grass.

So just soak the mussel in the sauce.

So if you can't buy the fennel grass, use dill.

It's fine.

So I'm just keeping this not warm, but, you know, slightly tempered on the grill until we're going to serve our guests inside.

Okay?

Get some lemon.

Gonna cut that in two and just squeeze over.

♪♪ ♪♪ Okay, guys, we're ready to eat.

>> Whoa.

>> Rodseth: Ooh!

>> Wow!

♪♪ >> Rodseth: So, today, has been great, and it's lovely to finish everything off with a beautiful meal with my new friends.

Thank you for lovely days.

Cheers for Froya.

>> Cheers.

>> Rodseth: The best place in the world.

See you.

[ Indistinct conversations ] ♪♪ ♪♪ ♪♪ >> For more of the "New Scandinavian Cooking" experience, visit our website and social media.

♪♪ Funding for this series has been provided in part by the following... Horten Municipality.

[ Bottle cap pops, clinks ] >> Ahh!

>> 62 degrees Nord.

[ Wind howls ] ♪♪ Kvaroy Arctic.

♪♪ Up Norway.