>> 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.

♪♪ >> Ekstedt: Hi, and welcome to Norway.

Today, I'm visiting this beautiful island of Austevoll.

I'm Niklas Ekstedt.

Welcome to "New Scandinavian Cooking."

♪♪ ♪♪ This region is one of the wealthiest in Norway, both in terms of income and in terms of resources.

It is also one of the wettest places in the world.

Bergen, Norway's second-largest city, is the rain capital of Europe, with an average yearly rainfall of almost 90 inches.

In 2006, it rained for 86 consecutive days.

Whoo-hoo!

That was so much fun.

Okay, I'm so excited to be on this island because this island is packed with delicacies.

First up, I'm going to be cooking some lamb in a very traditional Norwegian way.

Then, I'm off to cook some monkfish with a world champion.

Then, it's lobster season right now on this island, so I can't leave the island before I've been cooking some lobster.

But, first up, I'm going to meet someone who raises these wonderful lambs and sheep on this island, so come with me.

♪♪ This sheep is usually referred to as wild.

It is true that they roam where they want, and it's not uncommon to see the sheep take shelter from the rain at the bus stop or walk down a road.

However, they do have an owner, and here in Austevoll, all the sheep belong to Jon Inge Vik.

>> When it's new people coming, they don't like that.

They are afraid.

>> Yeah.

>> Ekstedt: Oh, yes.

>> This is wild sheep, special wild sheep, so they go out here all year 'round.

>> Ekstedt: Yes, but the lambs, also, they change the landscape a lot.

>> Yeah, yeah, yeah, yeah.

>> Ekstedt: They keep it clean and... >> Yeah.

They eat everything, and then they go to -- in the sea and eat [Speaking Norwegian].

>> Ekstedt: Really?

>> Yeah.

>> Ekstedt: So they go down to the ocean, and then they eat the kelp, and that changes the flavor of the meat.

>> It's very good food.

>> Ekstedt: Wow.

That's amazing.

Are you going to cut up some meat for me?

>> Yes, yes.

I have a lamb for you.

>> Ekstedt: Perfect.

>> And I will cut it and show how you do it.

>> Ekstedt: Cut it down?

>> Yeah.

>> Ekstedt: That's great.

♪♪ This is the lamb chop, so if you would cut this down like that and cut the ribs down like that, that would be your traditional lamb chops, but we want to keep the whole bone, right?

♪♪ Wow.

Look at that.

Look how nice that is.

That lamb looks perfect.

♪♪ It doesn't smell like lamb usually does, have that kind of strong flavor.

It's just -- It's fresh, and... Can't wait to put this on the grill.

>> Yeah.

>> Ekstedt: Okay, so I'll take these, the best piece.

>> Yes.

>> Ekstedt: And cook a little lunch for us.

Is that okay?

>> Yeah, that's okay.

>> Ekstedt: You going to come down to me later on?

>> Yeah, yeah, yeah.

>> Ekstedt: See you soon.

>> Very good.

>> Ekstedt: For me, I don't know what it is, but lambs and plums, they go so well together.

I think it has something to do with when I was a kid.

I also used to get, like, lamb and plum like a chutney.

So what I'm going to do now is, I'm going to make this delicious chutney, and I'm going to use that plum chutney as a glaze on these deliciously Norwegian grilled lamb.

Okay, slice the plum in half like that.

And then, on this side, put that on the grill.

So while the plums are getting some flavor from that charcoal, we're going to cook the glass jar, to sterilize it, in boiling water.

The amazing thing about Norway is the weather.

And I just had -- A few minutes ago, I had this wonderful rainbow just above me, so it's a beautiful spot to be grilling some plums.

See, it's fine if they're a little burned.

That's actually going to give the chutney an extra flavor.

And so I'm going to add some vinegar -- red wine vinegar -- 2 tablespoons of vinegar and 3 tablespoons of sugar.

Lid on and cook for 10 to 15 minutes.

When the plums have been cooking for 10, 15 minutes with the vinegar and the sugar, it's turned into this delicious chutney.

So this is just such a great way to keep your chutney forever.

It's just delicious to have when the winter months come and then put that on your lamb or your pork.

So now I'm going to do lamb, and the lamb here is just amazing.

So I'm just going to be very careful with this lamb.

I'm just going to put some salt on that and then finish off with that plum glaze.

Salt on the lamb and then just quickly onto the grill.

And then I'm going to serve the lamb with some vegetables.

I mean, meat always needs vegetables.

We're going to do red cabbage.

♪♪ Chopping up the red cabbage, and then I'm going to do some yellow zucchini pretty much the same size as the red cabbage.

The vegetables straight into the pan.

Butter on top of the vegetables.

And then lid.

♪♪ So we're going to glaze the lamb chops in the plum chutney.

So put some of that plum in there.

Like this, give them some of that chutney on there, and then back on the grill.

♪♪ If you cook meat, it will tend to be very gray and boring, so you always want to add vegetables with a lot of color.

So I'm finishing this off with this beautiful chard.

These are in these different, beautiful colors.

You can also use spinach for this, as well.

Whoo-hoo.

Now these are on fire.

God.

Flames!

Just put them into the cabbage and the zucchini, and then just flip them around.

So the steam will cook these.

These beautiful ribs and then the vegetables.

♪♪ So there you go, beautifully cooked, grilled lamb chops with a bit of plum chutney and then a lot of vegetables.

Let's see if Jon Inge likes this.

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

You like the lamb?

>> Yes.

It's... >> Ekstedt: It's good?

>> Very good, very good.

>> Ekstedt: Thank you.

You like the chutney?

Yeah.

It gives it some sweet flavor.

>> Yeah, yeah, yeah.

>> Ekstedt: I was thinking to take a swim before I leave.

>> I think it's too cold for me, but... >> Ekstedt: You're not coming with me?

>> No, no, no, no, no.

I don't like to swim.

It's too cold.

>> Ekstedt: I'm going to go and meet the world champion in cooking, so I need to be clean before I arrive.

>> Okay.

[ Laughs ] Okay.

♪♪ >> Ekstedt: Brrrr!

Refreshing.

♪♪ This sheep was different and very tasty, but this region is surrounded by the sea.

And like so many other places in Norway, seafood is the most important food here.

Now in the fall, it is lobster season.

I will meet one of Norway's best seafood chefs, and together, we will try to catch both fish and lobster.

>> Welcome to Austevoll.

>> Ekstedt: Thank you.

I've heard so much about you.

>> Perfect.

>> Ekstedt: We're going fishing?

>> Yeah, we're going to fish some monkfish, and we going to pull up some kelp.

>> Ekstedt: I love kelp and monkfish, so let's get to it.

♪♪ [ Conversation in Norwegian ] ♪♪ ♪♪ Whoa!

So this is the monkfish.

>> It's really nice.

>> Ekstedt: Is this a big one or... >> No, it's medium-size.

>> Ekstedt: Medium-size.

And it tastes a little bit like lobster, right?

It has this kind of, like... >> Yeah, it's very meaty and [Speaking indistinctly].

>> Yeah, and that's a traditional... >> This is a traditional coast cod.

>> Ekstedt: Coastal cod, so it's not this gray.

>> No, but this huge to be a cod.

Beautiful.

Aah.

♪♪ >> Ekstedt: So there it is.

>> Yes.

>> Ekstedt: The famous Norwegian kelp.

This is as natural as it gets, right?

>> Yeah.

>> Ekstedt: But this is farmed?

>> Farmed sugar kelp.

I picked this this morning for us to have, and now I just keep it in the ocean.

>> Ekstedt: Okay, so you have, like, your own garden filled with kelp.

>> Yeah, we have some [Speaking indistinctly] with kelp.

>> Ekstedt: And is there a difference between this one and the one that you pick wild, or... >> Yeah, this one, we can control the size, the taste, and the consistence.

>> Ekstedt: Yeah.

The climate must be perfect there, right?

>> Yeah.

>> Ekstedt: You've got cold temperatures, cold water, fresh... >> Very fresh and clear.

>> Ekstedt: Yeah and there's tons of this.

>> Tons of it.

>> Ekstedt: It's easy to farm?

>> We grow now 60 tons.

>> Ekstedt: 60 tons a year?

>> Yeah.

>> Ekstedt: Why should you eat this?

Is it the minerals?

>> A lot of vitamins.

It's a lot of minerals, and it's like healthcare.

>> Ekstedt: Okay.

[ Both laugh ] >> And we're going to make a sea salad with this kelp.

>> Ekstedt: Can't wait.

So this is like picking a salad.

>> Yeah.

>> Ekstedt: You pick out some nice leaves.

>> If you can cut it in nice slices, thin as possible.

>> Ekstedt: Okay.

>> I will start with the fennel and make thin slices here, as well.

And try to avoid cutting me.

>> Ekstedt: So this is a great way to make a vegetarian dish that you still get some sea flavor.

>> Yeah.

It's really fresh.

>> Ekstedt: I know why you put this on me, because kelp... >> It's really gluey.

>> Ekstedt: It's like working with something very sticky and slimy.

>> Always the worst job for the apprentice.

[ Both laugh ] >> Ekstedt: That's it.

>> Put it in the bowl.

>> Ekstedt: Look at that.

Look how that sticks.

>> [ Chuckles ] >> Ekstedt: Okay.

>> Okay?

Now you can mix.

Lemon.

Olive oil.

Pepper.

Salt.

And then I finish with some fresh herbs with acidity and good taste.

>> Ekstedt: Yeah.

So you want these in very last, right?

>> Yeah.

>> Ekstedt: The consistence is just amazing because it kind of, like, sticks onto the vegetables.

Beautiful.

Love that.

This kelp totally changed the flavors and the texture of the salad, doesn't it?

>> Yeah.

It does.

>> Ekstedt: It just becomes way more... >> Interesting.

>> Ekstedt: ...interesting.

Yeah, that's it.

Mmm.

>> Do you like it?

>> Ekstedt: I love it.

I've never had anything like this, salad-wise.

>> No?

>> Mmm.

I'm going to steal this.

My kids will love this.

♪♪ [ Laughs ] Where are we heading now?

>> Now we are heading to my hometown, Bekkjarvik.

>> Ekstedt: Bekkjarvik?

>> Yeah.

>> Ekstedt: So we're heading east?

>> I don't know.

>> Ekstedt: Somewhere.

>> Somewhere.

>> Ekstedt: Captain, take us to his house.

>> Yeah.

[ Laughter ] ♪♪ ♪♪ ♪♪ >> Ekstedt: It's not every day that you cook with a world champion.

I'm with Orjan, who is the 2015 winner of Bocuse d'Or.

>> Yeah.

>> Ekstedt: Amazing.

So what are we doing, monkfish?

>> Yeah.

This is the monkfish we fished.

>> Ekstedt: Yeah.

>> So now we're going to slice it up.

>> Ekstedt: Okay.

>> We'll cut it.

And here is two nice fillets.

>> Ekstedt: Usually, fish have way more bones, right?

>> Yeah, a lot of bones, but this is one big bone.

>> Ekstedt: Yeah.

So this is different.

It looks almost like a dinosaur or a crocodile.

>> Yeah, it is.

>> Ekstedt: So look how fresh that is.

>> It's really nice.

>> Ekstedt: Wow!

It doesn't have any bones in it, so it's a very good meat.

>> Yeah.

>> Ekstedt: And you know, in Sweden, we call this poor-man's lobster.

>> Because of the consistence and the taste?

>> Ekstedt: Yeah.

So that's really good.

>> So I will remove the skin.

>> Ekstedt: Yeah.

>> So before we cut it, we're going to make... >> Ekstedt: Some of the seaweed.

>> ...some seaweed.

>> Ekstedt: Okay.

>> And now... >> Ekstedt: So this is a type of kelp, right?

>> This is the kelp we... >> Ekstedt: This is the one from the delta?

>> Yeah.

So this is just dried for 24 hours on 40 degrees.

>> Ekstedt: And then you just stick this into the water.

>> Put it in the water, yeah.

And when it's soft, we take it out directly.

>> Ekstedt: Okay.

>> It's very fast.

>> Ekstedt: It's really fast.

It kind of, like, gets moist straight away Just as soon as it hits the water, it kind of, like... >> Can we take it out?

>> Ekstedt: You do that.

You're the pro.

You're the world champion.

>> Now we just remove some of the water.

>> Ekstedt: Okay.

You don't need that anymore, right?

>> And now we need to find the nice flakes.

>> Ekstedt: Okay.

See how quickly that changes completely when it just hits the water?

It's just amazing, right?

>> Yeah.

>> Ekstedt: What you want now is you want to create kind of, like, a skin for your... >> We want to wrap the fish.

We bake it inside it.

>> Ekstedt: All right.

>> So we lose some of the salt that's outside the kelp.

>> Ekstedt: Yeah.

>> But you also need to add some sea salt.

>> Ekstedt: Okay.

And can we put that right here?

>> Yeah.

>> Ekstedt: Or like that?

>> You decide.

>> Ekstedt: [ Chuckles ] >> We can have it like this.

It just needs some salt.

>> Ekstedt: So you want to wrap this in?

>> Yeah.

And we try to tighten it a little bit.

>> Ekstedt: Yeah.

>> And there we are.

>> Ekstedt: That's it?

>> Yeah.

>> Ekstedt: That's all the you need, and then you're going to put that into this steam... >> Steam bucket.

>> Ekstedt: Okay.

It's a very Asian... >> But it's an easy technique.

Then we just put it on the hot water here.

>> Ekstedt: Yeah.

>> And it doesn't matter if the water boil.

>> Ekstedt: Oh, it doesn't matter?

>> Because we have a soft steam.

>> Ekstedt: Okay.

>> Slow cooking, yeah.

>> Ekstedt: Yeah.

Okay, vegetables.

>> Vegetables.

>> Ekstedt: Yeah.

>> Here I have shellfish stock, so it's made only of lobster heads, shrimps, or mussels.

So I just add some bouillon here.

>> Ekstedt: Okay.

Do you want some beans in there?

>> Beans is nice.

>> Ekstedt: And you can use any beans here, right?

You've got the green ones, but you can sub black beans, whatever.

>> Carrots or peas.

>> Ekstedt: Peas would be great, yeah.

And the bok choy.

>> Bok choy.

>> Ekstedt: So you have some Asian influences in your cooking, right?

>> I like Asian tastes.

>> Ekstedt: Yeah?

>> We need to add some soy into this bouillon, as well.

>> Ekstedt: Okay.

A tablespoon of soy sauce.

>> And here we can use, of course, less-salt soy if you don't want so much salt.

>> Ekstedt: Yeah.

This is the essential about Orjan's cooking, is that he uses so few ingredients, but it's the simplicity that does it.

You know, it's just, like, bouillon, some vegetables, the boiled fish.

It's just very uncomplicated, right?

>> Yeah.

It is.

Let's check the fish.

>> Ekstedt: Yeah.

So you think it's already done?

>> You see.

>> Ekstedt: Oh, yeah.

>> That's nice, you see.

It's starting... >> Yeah.

A few more minutes.

>> And it's hot.

>> Ekstedt: It's warm, perfect.

>> Check the vegetables.

>> Wow.

Look at that.

That's great.

>> It smells nice.

>> Ekstedt: Yes.

Smells delicious.

>> Perfect.

You see it's very firm consistence.

>> Ekstedt: Yeah.

Hot.

>> And hot.

>> Ekstedt: So you want the vegetables in the bowl?

>> Yeah.

Looks great.

On the bottom, right?

>> Yeah.

Some of the bouillon.

It's nice.

We're going to cut the fish.

>> Ekstedt: Wow.

>> You see here?

It's perfect.

>> Ekstedt: That's beautiful.

And now some coriander.

>> Coriander leaves and some pea... >> Ekstedt: Shoots.

>> ...shoots.

>> Ekstedt: Wow.

Look at that.

>> Now we'll just top with some good oil.

>> Ekstedt: So you got the carrots and the beans and the bok choy.

>> Bok choy.

>> Ekstedt: And then that perfectly cooked monkfish with the seaweed around it, the coriander for the Asian flavor.

>> a And nice, salty bouillon.

>> Ekstedt: It doesn't get better than that, does it?

Remember, you can find all our recipes on our website, newscancook.com.

I wasn't worried.

I mean, I thought at least it would be eatable.

[ Both laugh ] >> I hope so.

>> Ekstedt: Is it hard to enjoy food when you're competing?

>> It's difficult to enjoy what you're practice on, because you make it every day, but at the same time, you need to focus on the taste and try to remember as it was your first time.

>> Ekstedt: Oh, right.

>> So when you're finished with the practice day, you go home and eat a burger.

>> Ekstedt: Is that it?

>> Yeah.

Cheers.

>> Ekstedt: Thanks for having me.

>> You're welcome.

♪♪ >> Ekstedt: The ferry system throughout the region is extensive, and there are both slower car ferries or, like this one, faster ones for people who do not need to bring their cars to the mainland.

Not far away from Bekkjarvik is Bergen, the second-largest city in Norway.

Bergen served as the capital of Norway in the 13th century and remained the largest city in Norway until 1830.

Orjan's cousin is the head chef at one of the city's hotels.

The interest in food runs in the family, it seems.

Now, I have arrived in Thon Hotel in Bergen, and here, Orjan has his cousin, right?

And you're the head chef here?

>> Yes.

>> Ekstedt: So tell me a little bit about the hotel.

>> Our main thing is to serve a very nice breakfast buffet.

Also we have a big lunch buffet.

>> Ekstedt: Yeah.

I can tell.

It's huge, right?

>> Yeah.

It's very huge.

>> Ekstedt: How many items do you have on the buffet?

>> It's approximately 100 -- plus, minus.

>> Ekstedt: Okay.

So you can stay in the hotel all day?

>> Yes.

You don't need to leave at all.

You can just stay in, come down here and eat, and go up in your room again.

>> Ekstedt: That's good because we're the rainiest city in Europe, right?

>> Yeah, it is.

>> Ekstedt: That's good for you, too, right, to have your cousin as the head chef for the best breakfast place in town?

>> It's really nice.

>> Ekstedt: So you can always have breakfast.

>> Always.

Always a nice breakfast.

>> Ekstedt: Great.

And I'm cooking some lobster that we brought with us.

>> Yeah.

>> Ekstedt: So what are you guys doing?

>> We are making a fried Brussels flower salad with some kelp and seaweed powder.

>> Ekstedt: Okay.

Let's get to it.

Let's cook.

Boiled lobster, this is one of my absolute favorites.

I just like boiled lobster as it is, but I'm cooking with a Bocuse d'Or champion, so I need to do something more with the lobster.

So I will juniper-smoke it, and with that, I'm going to make some delicious lobster butter.

So, okay, when these are cooked for 7 minutes, I'll just stick them into the ice water.

And this is really important when you cook lobster, because you don't want it to overcook in the shell.

So a few minutes with that.

The lobster meat is going to go down to a glass jar.

And the lobster shell, I'll fry in a frying pan.

I'm going to add some butter to that.

So when you pull the tail off the lobster, do it really carefully.

And then the claws.

And then inside here, there's this bone.

It's almost like a piece of plastic.

This will come out like that.

So that piece we don't want in the food.

Break this gently, and then push your little finger into this hole here.

There's the claw.

You want to roast this.

So when these, like, give out a lot of flavor, and you can tell that they change color a little bit, they're about done.

A lot of butter to this.

[ Butter sizzling ] Cut down the lobster a little bit.

It will extract the smoke way better, as well.

So if you cut the tail into two, just one cut is enough to extract the smoke into the meat.

So a piece of juniper branch like this.

Flames!

Whoo.

Throw that in there, and then quickly get the lid on.

That's how quick that is done, and now you can put that onto the table.

So when the guests arrive and open the jar, it will just -- beautiful smoky, delicious flavor from the juniper and the lobster will come out.

So this is, like, genie-in-the-bottle gastronomy.

So lobster butter, all you really need to do here is just melt the butter into the shell.

You don't want the butter to burn, because then you'll get this nutty, burnt flavor into the butter, and that's not that great.

And then just strain that out, and you have the perfect dipping sauce to your lobster, or even better with the fish.

This is, like, stunning.

Okay.

There you go.

Let's see how the Norwegians are getting along.

>> Now we're going to make a side dish for Niklas' lobster.

So this is a really nice, almost like Brussels sprouts, but it's more airy in the flakes.

You see that?

>> Yeah.

>> So when we fry it, it will be more, like, crispy, juicy, and tender.

Watch.

And then we just fry it in 180 degrees until it's golden-green and lightly brown.

>> It smells really nice even now.

>> It smells really nice.

So for about 30 seconds, I think, and you see here, the color of it is really nice.

>> It get completely crispy?

>> Ah, it's crispy in the thin leaves, and it's juicy in the inside.

There we go.

Drip off most of the fat, put it on paper, and then we directly plate it on the plate so it's still crisp.

>> It's nice that it kept the color in the greens.

>> And now it's even deeper, deeper green.

And then we have these seaweed flakes that we have just done some powder on.

We're going to sprinkle over.

So this gives the saltiness from the sea.

>> Yeah.

>> The umami taste and a really nice spice for this kelp.

>> Looks great.

>> Perfect.

Finished.

Fried Brussels flower salad.

>> Ekstedt: For exact details on our recipes, just go to our website, newscancook.com.

♪♪ So have you had smoked lobster before?

>> No.

It's the first time.

>> Ekstedt: Yeah?

>> It's very sweet, taste of the smoke, so it's a nice technique.

>> Ekstedt: Yeah, and also, it's something you can do at the table, so it's kind of, like, doable at home, as well.

>> And a nice surprise.

>> Ekstedt: Yeah.

>> Nice juniper.

>> Ekstedt: I love the Brussels sprouts.

It's delicious.

>> And then you get the saltiness from the sea.

>> Ekstedt: Yeah.

So that's it.

That's all from Norway for this time, and now I know so much more about Nordic seaweed.

Amazing.

Thank you and bye-bye.

[ Speaking Norwegian ] >> [ Speaking Norwegian ] >> Ekstedt: [ Chuckles ] ♪♪ ♪♪ ♪♪ ♪♪ >> 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.

♪♪