>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... [ SOOTHING MUSIC PLAYS ] [ CHIMES JINGLING, PLEASANT MUSIC PLAYS ] >> THAT'S A PRETTY GENEROUS STEAK FOR ONE.

YOU CAN SHARE IF YOU WANT.

[ UPBEAT MUSIC PLAYS ] HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM SALTFJELLET IN NORTHERN NORWAY.

I'M ANDREAS VIESTAD.

IT'S EARLY SEPTEMBER, AND FALL IS UPON US.

IN TODAY'S PROGRAM, WE'LL TRAVEL NORTH BY TRAIN.

THE JOURNEY STARTS IN TRONDHEIM, THE LUSH AGRICULTURAL AREAS IN THE MIDDLE OF THE COUNTRY, AND TAKES US ACROSS THE ARCTIC CIRCLE AND BEYOND.

WATCHING THE CHANGING OF THE SEASONS IS DRAMATIC WHEN YOU'RE TRAVELING ABOARD ONE OF THE WORLD'S NORTHERNMOST PASSENGER-TRAIN SERVICES.

AS WE'RE ENTERING THE HIGH NORTH AND THE MOUNTAIN AREAS OF SALTFJELLET, HERE I'LL USE ONE OF THE MOST FLAVORFUL LOCAL INGREDIENTS, RUDOLPH, TO MAKE REINDEER MEATBALLS.

THEN AS WE GO EVEN FURTHER TOWARDS THE END OF THE LINE IN BODO, SOMETHING QUITE UNEXPECTED HAPPENS.

THE LANDSCAPE BECOMES SOFTER AND MORE FERTILE AGAIN -- A PIECE OF EDEN 67 DEGREES NORTH.

I'LL USE SIRLOIN OF ARCTIC BEEF TO MAKE A FLAVORFUL STEAK WITH BONE-MARROW BUTTER AND LOCAL ROOT VEGETABLES.

THE FIRST STOP IS GRONG, BY ONE OF NORWAY'S BEST SALMON RIVERS, NAMSEN.

HOPEFULLY, I'LL CATCH MY OWN FISH, AND I'LL GRILL IT OVER AN OPEN FIRE.

[ SOOTHING MUSIC PLAYS ] THE NAMSEN RIVER WAS ONE OF THE FIRST IN NORWAY TO BE DISCOVERED BY ANGLERS.

AT FIRST, THEY WERE MET WITH DISBELIEF.

SALMON WAS SOMETHING CHEAP AND PLENTIFUL THAT WAS CAUGHT IN NETS AND FED TO WORKERS.

AND NOW THERE WERE A BUNCH OF RICH PEOPLE SHOWING UP -- GERMAN, FRENCH, BRITISH ARISTOCRATS -- WHO INSISTED ON CATCHING THEIR OWN FISH USING HIGHLY IMPRACTICAL IMPLEMENTS.

BUT AT LEAST THEY HAD A SENSE OF STYLE AND COMFORT, AND THIS IS MY FAVORITE WAY OF FISHING, BEING ROWED UP AND DOWN THE RIVER WITHOUT HAVING TO DO ANYTHING.

COOKING WILD SALMON IS QUITE DIFFERENT FROM COOKING FARMED SALMON.

LOOKING AT THIS PIECE OF FLESH, IT LOOKS PRETTY SIMILAR.

IT'S FIRM AND ORANGE.

BUT YOU SEE A LOT LESS WHITE IN IT.

THAT'S BECAUSE IT CONTAINS A LOT LESS FAT.

FARMED SALMON CAN EASILY CONTAIN MORE THAN 20% FAT.

THIS, I WOULD ESTIMATE IT IS BETWEEN FIVE AND SEVEN PERCENT.

SO, IF YOU EXPOSE IT TO MUCH HEAT, IT GETS DRY VERY QUICKLY.

SO YOU'VE GOT TO BE SUPER, SUPER CAREFUL.

I'M GOING TO GRILL IT BY USING INDIRECT HEAT.

I'M GOING TO GRILL IT ON A PIECE OF WOOD, ON A PLANK.

I'M CUTTING OUT TWO NICE PIECES FROM THE MIDDLE SECTION, SEASONING WITH A LITTLE BIT OF SALT.

I'VE GOT SOME TWIGS OF THYME HERE THAT I'M JUST GONNA SNEAK IN UNDERNEATH THE FISH, BETWEEN THE PLANK AND THE FISH.

AS IT GETS HOT, IT'S GONNA HELP FLAVOR THE FISH.

ONE THING TO BEAR IN MIND IS THAT THIS SHOULDN'T BE JUST ANY PIECE OF WOOD.

IT MUST BE A WET PIECE OF WOOD.

THIS I'VE SOAKED IN WATER FOR THREE DAYS.

OTHERWISE, IT'LL CATCH FIRE IN A SECOND.

AND I'M GONNA SERVE THE FISH TOGETHER WITH THE WORLD'S LEAST-LOVED VEGETABLE, BRUSSELS SPROUTS.

BRUSSELS SPROUTS ARE OFTEN JUST BOILED TO DEATH, AND THEY CAN REMIND ANYONE OF BOARDING SCHOOL -- YOU DON'T HAVE TO HAVE GONE TO BOARDING SCHOOL, EVEN.

BUT WHEN YOU GRILL THEM, THEY GET A LITTLE BIT OF TEMPERAMENT AND A HINT OF SWEETNESS -- JUST WHAT THEY NEED.

I'M ADDING AN APPLE, AS WELL, WHICH WILL GET NICE AND CREAMY AS IT COOKS.

AND I'M GONNA SERVE WITH A SORT OF WARM SALAD CONTAINING SOME NICE TURNIPS... AND RADISH... AND SOME NICE AND CRUNCHY KOHLRABI.

IT'S A REAL FAMILY REUNION IN THE CABBAGE FAMILY HERE, SO WE NEED SOMETHING THAT'S NOT CABBAGE, SOMETHING SWEET AND FRESH -- AND, AGAIN, THESE WONDERFUL, SMALL, LOCAL APPLES.

LOOK UP THIS PLACE ON A WORLD MAP.

IT'S NORTH OF TRONDHEIM IN NORWAY.

IT ISN'T REALLY POSSIBLE TO GROW APPLES HERE.

YET THEY DO GROW.

THEY BECOME VERY, VERY SMALL LIKE THIS, BUT INCREDIBLY SWEET, INCREDIBLY FLAVORFUL.

I'M GONNA DRESS THE SALAD IN A VERY SIMPLE DRESSING CONTAINING RAPESEED OIL, OR CANOLA OIL, APPLE CIDER VINEGAR...

FINELY CHOPPED ONION... AND MUSTARD.

THIS IS A SEMISWEET MUSTARD.

A LITTLE BIT OF HONEY.

AND ABOUT THIS MUCH SALT.

AND THEN IT'S ALL ABOUT SHAKING IT VIGOROUSLY TO MAKE AN EMULSION.

[ SOOTHING MUSIC PLAYS ] AND SOME LINGONBERRIES FOR EXTRA FRESHNESS.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE...

IT DOESN'T LOOK TOO GOOD WHEN IT'S ALL BLACK ON THE OUTSIDE, BUT IF YOU REMOVE THE VERY OUTER LAYERS, THE REST IS FINE -- IT'S MORE THAN FINE.

IT ACTUALLY HAS ACCENTUATED SOME OF THE SWEETNESS IN THE BRUSSELS SPROUTS.

THE ONLY REAL WAY TO DETERMINE WHETHER THE FISH IS COOKED JUST ENOUGH AND NOT TOO MUCH IS TO USE AN INSTANT-READ THERMOMETER.

THE OPTIMAL TEMPERATURE IS 55 DEGREES CELSIUS, 130 FAHRENHEIT.

IT'S SO SMOKED AND CHARRED ON THE OUTSIDE.

YET WHEN YOU BITE INTO IT, IT'S COMPLETELY SOFT AND JUICY.

[ SOOTHING MUSIC PLAYS ] [ MUSIC CONTINUES ] WE'RE APPROACHING THE POLAR CIRCLE AND THE HIGH NORTH.

WHEN PEOPLE THINK OF GREAT NORTHERN TRAIN JOURNEYS, THEY OFTEN THINK ABOUT THE TRANS-SIBERIAN RAILWAY.

AND, TRUE, IT'S A GRAND RAILWAY SYSTEM.

IT'S THE LONGEST IN THE WORLD.

BUT IT'S NOT BY FAR THE NORTHERNMOST.

BECAUSE THE NORTHERNMOST POINT ON THE TRANS-SIBERIAN IS 56 DEGREES NORTH, AND THAT'S ACTUALLY SOUTH OF THE SOUTHERN TIP OF NORWAY, MORE THAN 1,000 MILES, 1,500 KILOMETERS, SOUTH OF HERE.

HI.

WHEN YOU'RE TRAVELING, YOU'VE GOT TO EAT.

AND NORDLANDSBANEN IS THE LONGEST TRAIN JOURNEY IN NORWAY.

IT'S MORE THAN 700 KILOMETERS, MORE THAN 450 MILES, FROM TRONDHEIM TO BODO.

AND WE'VE JUST ENTERED THE COUNTY OF NORDLAND, SO WE'RE OFFICIALLY IN NORTHERN NORWAY.

I'M GOING TO MAKE REAL COMFORT FOOD FOR TRAVELERS.

I'M GONNA MAKE A BAKED POTATO, SLIGHTLY INSPIRED BY THE SALMON FISHING I'VE JUST BEEN A PART OF.

SO, I START WITH A BAKING POTATO THAT I'M JUST PIERCING WITH A FORK AND THEN BAKING USING A PIECE OF TECHNOLOGY THAT I'VE JUST RECENTLY FALLEN IN LOVE WITH... A MICROWAVE.

[ BUTTONS BEEPING ] THE MICROWAVE IS THE LAST THING YOU WANT TO USE IF YOU'RE MAKING A STEAK, BUT FOR BAKING POTATOES, IT IS EXCELLENT.

THE POTATO IS GONNA BAKE FOR 10 MINUTES IN TOTAL -- FIRST FOR 7½ MINUTES WHILE I MAKE A SOUR CREAM DRESSING, OR, RATHER, TWO DIFFERENT SOUR CREAM DRESSINGS, THE FIRST ONE FLAVORED AND, NOT LEAST, COLORED WITH BEET ROOT.

AND IN ADDITION TO THE BEET ROOT, I'M GONNA FLAVOR THE SOUR CREAM WITH CORIANDER SEED.

AND CORIANDER HAS THIS SWEET SPICINESS TO IT THAT GOES VERY WELL TOGETHER WITH BEET ROOT, BUT IT ALSO HAS A VERY LONG HISTORY IN NORWAY, DATING BACK TO MEDIEVAL TIME.

AND SOME FINELY CHOPPED ONION, AND IT LOOKS SPECTACULAR.

I'M JUST GONNA POP IT IN THE FRIDGE FOR A FEW MINUTES TO FIRM UP A LITTLE.

I'M GONNA SEASON AND FLAVOR THE OTHER SOUR CREAM DRESSING WITH CHIVES.

I'M JUST COARSELY CHOPPING THE COARSER PART OF THE CHIVES, AND YOU'LL SEE WHAT I'LL DO WITH IT IN JUST A SECOND, BUT FIRST I'M GONNA FLAVOR THIS SOUR CREAM WITH MUSTARD SEEDS.

AND WHEN THE MUSTARD SEEDS ARE THOROUGHLY CRUSHED, I'LL ADD THE CHIVES.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE... [ MICROWAVE BEEPING ] [ SNIFFS ] IT SMELLS FABULOUS.

IT STILL LOOKS A BIT PALE, SO WHAT I'M GONNA DO IS BRUSH IT WITH BUTTER AND A LITTLE SALT, ALL TO MAKE THE SKIN A LITTLE BIT MORE INTERESTING.

AND THEN I'M SERVING WITH SOME CRISPY PROSCIUTTO, AIR-CURED HAM, AND THIS IS CRISPING UP BY BAKING TOGETHER WITH THE POTATO FOR THE LAST 2½ MINUTES.

AND THAT PROSCIUTTO IS COMPLETELY CRISPY, LIKE PARCHMENT.

BUT IT HAS KEPT ITS FLAVOR.

IT'S GOT THIS NICE, ROUND, AROMATIC, HAMMY FLAVOR, AND ALSO THAT CRUCIAL BALANCE OF SALTINESS AND A HINT OF SWEETNESS THAT YOU ONLY FIND IN REAL AIR-CURED HAM.

NOW, THAT'S SWEET BEET-ROOT SOUR CREAM AND THE CHIVE SOUR CREAM THAT'S GOT THE BITE OF AN ONION.

AND I JUST CRUSHED SOME OF THE HARD, DRIED PROSCIUTTO, AND THEN I ADD A GOOD DOLLOP OF SALMON ROE.

AND ALL IN ALL, I THINK, A VERY NICE BALANCE BETWEEN DIFFERENT FLAVORS AND DIFFERENT TEXTURES -- SOMETHING THAT COULD'VE BEEN JUST JUNK FOOD IS TURNED INTO A QUITE LUXURIOUS DISH.

[ SOOTHING MUSIC PLAYS ] THE ARCTIC CIRCLE, 66.33 DEGREES NORTH, IT LOOKS LIKE JUST ONE OF THOSE RANDOM THINGS, A DOTTED LINE ON A MAP.

BUT IT IS REALLY QUITE SIGNIFICANT.

HERE I'M JUST REALLY FAR NORTH.

BUT NOW I'M IN THE ARCTIC, AND IN THE MIDDLE OF THE SUMMER, THERE'S A MIDNIGHT SUN THAT NEVER SETS, AND IN THE MIDDLE OF THE WINTER, THIS [CHUCKLES] LAND IS COMPLETELY ENGULFED IN DARKNESS 24 HOURS A DAY.

OUF!

GOOD TO BE BACK.

HIKING IN THE HIGHLANDS IS PART OF THE NORWEGIAN NATIONAL DNA.

IN FACT, THE RIGHT TO WALK WHEREVER YOU WANT IS GUARANTEED BY LAW AND HAS BEEN FOR A THOUSAND YEARS.

THE NORWEGIAN TREKKING ASSOCIATION IS A MEMBERSHIP ORGANIZATION THAT HAS HUTS ALL OVER THE COUNTRY, MANY OF THEM QUITE SMALL, UNMANNED, AND IN VERY REMOTE DESTINATIONS.

THE CLIMATE HERE ON THE HIGHLANDS NORTH OF THE ARCTIC CIRCLE IS HARSH, AND THE LANDSCAPE LOOKS BARREN.

BUT WHEN YOU LOOK CLOSER, THERE ARE HUNDREDS OF DIFFERENT SHRUBS AND WILD HERBS GROWING HERE, AND THERE'S LOTS OF THIS STUFF -- LICHEN.

IT'S THE FAVORITE FOOD OF REINDEER.

THEY ACTUALLY PREFER TO LIVE HERE IN THIS CLIMATE AND IN THIS LANDSCAPE.

AND THAT'S A GOOD THING BECAUSE THEIR MEAT IS SUPER-FLAVORFUL.

THEY SOMETIMES CONSIDER IT A LITTLE BIT RUDE WHEN WE EAT THEM, BUT GENERALLY THEY ACCEPT IT BECAUSE THEY'RE SEMIDOMESTICATED.

THAT MEANS THAT THEY ARE OWNED BY AND HERDED BY PEOPLE, BUT THEY LIVE HERE OUT IN THE WILD ONLY OF WHAT THEY FIND OUT IN NATURE.

I'M GOING TO MAKE REINDEER MEATBALLS, AND HERE I'VE GOT ONE POUND, 450 GRAMS, OF MINCED REINDEER MEAT AND HALF A POUND, LITTLE MORE THAN 200 GRAMS, OF MINCED PORK.

AND I'M ADDING ONE EGG... AND ABOUT A TABLESPOON OF POTATO STARCH.

I SEASON IT WITH SALT AND JUNIPER BERRIES.

AND JUNIPER ACTUALLY GROWS HERE ON THE HIGHLANDS, BUT A LITTLE BIT FURTHER UP THE SLOPES.

AND NUTMEG -- WHEN YOU'RE COOKING GAME, IT'S ALWAYS NICE WITH A LITTLE BIT OF NUTMEG.

BUT DON'T USE TOO MUCH.

IT CAN BE QUITE OVERPOWERING.

[ SOOTHING MUSIC PLAYS ] NOW THEY'RE NICELY BROWNED ON ALL SIDES, BUT STILL A LITTLE BIT SOFT TO THE TOUCH, SO THEY'RE NOT FULLY COOKED THROUGH.

BUT I'M LIFTING THEM OUT OF THE PAN.

I'M SERVING WITH A MUSHROOM SAUCE.

THESE ARE CHANTERELLE MUSHROOMS THAT HAVE A REALLY NICE SPICY SWEETNESS TO THEM.

YOU CAN ALSO USE PORTOBELLO MUSHROOMS OR YOU CAN USE PORCINI, WHICH IS ALSO VERY, VERY NICE.

THE CHANTERELLE MUSHROOMS ONLY JUST NEED A FLASH IN THE PAN, A COUPLE OF MINUTES, AND IT'S THE SAME WITH PORCINI, BUT SOME OTHER WILD MUSHROOMS YOU HAVE TO COOK FOR AT LEAST 15 MINUTES.

TO MAKE THE SAUCE, I'M MAKING BUTTER AND MAKING A ROUX, WHICH IS THE FOUNDATION OF THE SAUCE.

IT'S JUST BASICALLY MELTED BUTTER, STIRRING IN SOME ALL-PURPOSE FLOUR.

SOMEWHAT LESS OPTIMAL TO DO IT IN RAIN, BUT AS YOU SEE, THE MIXTURE THICKENS, AND WHEN IT'S STARTING TO BROWN, THEN I'M ADDING SOME STOCK.

THIS IS GOOD GAME STOCK.

AND I'M FLAVORING THE SAUCE WITH A LITTLE BIT OF THIS NORWEGIAN FUDGE CHEESE.

IT'S ACTUALLY NOT A CHEESE, TECHNICALLY.

IT'S MADE FROM THE WHEY THAT'S BEEN BOILED AND REDUCED UNTIL IT'S A CARAMEL.

IT'S VERY NICE.

IT'S GOT A HINT OF GAME IN IT, BUT ALSO SOME SWEETNESS TO IT.

YOU CAN FIND A SIMILAR PRODUCT CALLED "SKI QUEEN" MANY PLACES IN THE WORLD.

I'M RETURNING THE MEATBALLS TO THE SAUCE AND LETTING THEM JUST SIMMER IN THE SAUCE FOR THE LAST COUPLE OF MINUTES UNTIL THEY'RE DONE.

[ SOOTHING MUSIC PLAYS ] I'M ALSO GOING TO TRY SOMETHING I'VE NEVER TRIED BEFORE.

THIS IS A CARROT MARMALADE, A LOCAL SPECIALTY, THAT IS APPARENTLY VERY GOOD WITH GAME, AS WELL.

I'VE NEVER TRIED IT, SO IT'LL BE INTERESTING.

AND LINGONBERRIES.

WITH NORWEGIANS -- NO QUESTION ABOUT IT -- WHEN YOU'RE SERVING GAME, YOU HAVE TO SERVE LINGONBERRIES, AS WELL.

THERE'S A CULINARY POINT TO IT.

GAME IS OFTEN QUITE INTENSELY FLAVORED, SO IT'S NICE TO HAVE SOMETHING A LITTLE BIT ACIDIC THAT CUTS THROUGH IT.

AND IF YOU CAN'T FIND LINGONBERRIES, YOU CAN ALSO USE CRANBERRIES.

[ SMACKS LIPS ] THE CARROT MARMALADE IS ACTUALLY QUITE INTERESTING.

IT TASTES A LITTLE BIT LIKE MARMALADE AND A WHOLE LOT LIKE CARROTS.

[ SOOTHING MUSIC PLAYS ] A POPULAR MISCONCEPTION ABOUT THE ARCTIC IS THAT NOTHING WILL GROW HERE AND ALL IT OFFERS OF FOOD IS AN ABUNDANCE OF REINDEER AND FISH.

WE ARE APPROACHING THE END OF NORDLANDSBANEN AND BODO, MORE THAN 100 KILOMETERS, 65 MILES, NORTH OF THE ARCTIC CIRCLE.

AND THE LANDSCAPE OPENS UP AGAIN.

IT BECOMES FERTILE.

HERE THERE'S POTATOES, ROOT VEGETABLES.

THERE'S CATTLE GRAZING ON ARCTIC FIELDS.

[ MUSIC CONTINUES ] >> HELLO.

[ BIRDS SINGING ] >> THE NEXT DISH I'M GOING TO MAKE IS WITH -- [ COW LOWS ] YES, GRASS-FED BEEF FROM ANIMALS THAT HAVE GRAZED UNDER THE MIDNIGHT SUN AND, ALSO, VEGETABLES THAT HAVE GROWN HERE UNDER THE MIDNIGHT SUN.

HERE I'VE GOT A BEAUTIFUL STEAK, AND I'M GONNA FLAVOR IT SOMEWHAT DIFFERENTLY THAN I NORMALLY DO.

VERY OFTEN, WITH STEAK, WE USE SORT OF HEAVY FLAVORS.

HERE I WANT A SENSATION OF LIGHTNESS, AS WELL, SO I'M USING DILL -- IN THIS CASE, DRIED DILL, WHICH HAS MANY OF THE SAME CHARACTERS AS FRESH DILL, BUT WITH A MORE PRONOUNCED SWEETNESS, I THINK.

ALSO DILL SEEDS.

[ SNIFFS ] HAVE YOU EVER TASTED DILL SEEDS?

THEY -- [ COW LOWS ] I'M NOT SURE YOU SHOULD WATCH THIS.

RATED "R." [ SNIFFS ] I'M U-- [ CHUCKLES ] I'M USING DILL SEEDS, WHICH HAVE A SIMILAR SORT OF TASTE PROFILE, BUT A LITTLE BIT MORE SPICY.

AND MUSTARD POWDER.

MUSTARD POWDER -- [ SMACKS LIPS ] AH!

THE FLAVOR IS PRETTY INTENSE, BUT IT'S NOT HOT.

IT'S THE OPPOSITE.

IT'S LIKE...INTENSELY COOL.

FLAVOR THE OTHER SIDE, AS WELL.

THEN I JUST SET THE MEAT ASIDE TO LET THE FLAVORS PENETRATE IT A LITTLE BIT WHILE I MAKE THE BONE-MARROW BUTTER.

INSTEAD OF A SAUCE, I'M GOING TO SERVE THE MEAT WITH BONE-MARROW BUTTER.

AND HERE I'VE GOT FOUR PIECES OF BONE THAT I'VE BAKED IN A MEDIUM-HOT OVEN FOR 20 MINUTES.

AND NOW I'M JUST SCOOPING OUT THE BONE MARROW.

SO WHEN IT'S HOT, IT'S SOFT AND BUTTERY, AND THEN IT FIRMS UP AS IT COOLS OFF.

AND I THINK THAT BONE MARROW HAS SORT OF GONE OUT OF FASHION.

BUT IF YOU GO BACK, SAY, A THOUSAND GENERATIONS, THEN THE CAVEMEN WERE SITTING AROUND THEIR FIRE, AND THEY WERE JUST SUCKING THE BONE MARROW OUT OF THE BONES AND HAVING A REALLY GOOD TIME.

THAT WAS THE BEST THING THEY ATE, PROBABLY.

MY KIDS LOVE IT, SO IF WE HAVE ROAST, THEY'LL FIGHT OVER WHO'S GETTING THE BONE, BE ALLOWED TO SUCK OUT THE MARROW.

AND NOW COMES THE INGREDIENT THAT WAS THE MOST DIFFICULT FOR US -- NAMELY, BUTTER AT ROOM TEMPERATURE.

YOU CAN IMAGINE THAT'S A LITTLE BIT HARD STANDING OUTSIDE NORTH OF THE ARCTIC CIRCLE.

[ BREATHES DEEPLY ] SO, I'M WHISKING THE BUTTER UNTIL IT'S COMPLETELY SOFT AND BEHAVING MORE LIKE SOUR CREAM.

AND THEN I'M WHISKING IN THE BONE MARROW.

[ GRUNTS ] AND DON'T BE AFRAID TO USE A LITTLE FORCE.

THINK OF SOMEONE THAT YOU'RE [Straining] MAD AT, AND THEN GO AT IT.

[ SMACKS LIPS ] THIS MIXTURE IS SO RICH THAT IT'S ALMOST PERVERSE.

I'M GOING TO FLAVOR IT WITH MUSTARD POWDER AND FLAKY SEA SALT.

THIS IS SEA SALT FROM NORTH SEA SALT WORKS, ONE OF THE FEW SALT WORKS IN NORWAY.

AND SOME FRESH PARSLEY.

I'M COOKING THE STEAK IN A VERY HOT PAN, AND MEANWHILE, I'M MAKING A SORT OF SALAD.

AND WHILE I'M A MILITANT OF PALEO DIET, THIS COULD BE A SORT OF PALEO SALAD, IF YOU WILL.

IT'S MAINLY ROOT VEGETABLES -- SOME RADISHES IN THIN, THIN SLICES, RUTABAGA IN THIN, THIN SLICES, CELERIAC IN THIN, THIN SLICES.

AND JUST WHEN YOU THINK YOU'VE HAD ENOUGH OF THIN, THIN SLICES, CARROT IN THIN, THIN SLICES.

AND IN A SEPARATE BOWL, BECAUSE THE COLOR IS JUST SO STRONG, COOKED BEET ROOT IN...THIN, THIN SLICES.

AND RAW BEET ROOT IN THICK -- NO, NOT -- IN THIN, THIN SLICES.

WHOOPS.

I'VE GOT TO TURN THE STEAK.

AND INSTEAD OF MAKING A PROPER DRESSING OR A VINAIGRETTE, I'M FLAVORING THE VEGETABLES WITH APPLE CIDER VINEGAR, TO WHICH I'VE ADDED SOME DILL SEEDS.

AND SOAKING THEM IN VINEGAR ACTUALLY BRINGS OUT QUITE SOME DIFFERENT FLAVORS THAN CHARRING THEM ON A PIECE OF STEAK.

AND SOME OIL -- THIS IS COLD-PRESSED RAPESEED OIL.

AND THAT'S, IN MANY WAYS, THE NORDIC VERSION OF EXTRA VIRGIN OLIVE OIL.

SOME SALT.

AND SOME CHOPPED HAZELNUTS.

THEN MIX THOROUGHLY, BUT ONLY THESE BRIGHT VEGETABLES, AND I'M MIXING WITH THE BEET ROOT ONLY WHEN I'M PLATING THEM.

FOR EXACT DETAILS, ON THE RECIPES, JUST GO TO OUR WEBSITE... THAT'S A PRETTY GENEROUS STEAK FOR ONE.

YOU CAN SHARE IF YOU WANT.

[ PLEASANT MUSIC PLAYS ] >> THIS PROGRAM IS FUNDED BY THE FOLLOWING... [ SOOTHING MUSIC PLAYS ] [ CHIMES JINGLING, PLEASANT MUSIC PLAYS ]