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

♪ HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM KIRKENES IN NORTHEASTERN NORWAY.

I'M ANDREAS VIESTAD.

THIS IS A REMOTE PLACE, BUT ALSO A MEETING PLACE WHERE NORWAY, THE SAMI AREA, RUSSIA AND THE BARENTS SEA COME TOGETHER.

IT IS THE FIRST OR THE LAST STOP FOR HURTIGRUTEN, AND IN TODAY'S PROGRAM, WE'LL FOLLOW HURTIGRUTEN, OR THE NORWEGIAN COASTAL EXPRESS, ON ITS WAY SOUTHWARDS WHILE ENJOYING WHAT THE LAND AND THE SEA HAS TO OFFER.

I'LL START OFF WITH REINDEER.

THE GAMY REINDEER MEAT IS UNDOUBTEDLY THE FLAVOR OF THE HIGH NORTH, AFFORDING A RARE POSSIBILITY TO EAT MEAT IN AN AREA WHERE TRADITIONAL AGRICULTURE IS ALL BUT IMPOSSIBLE.

I'LL USE MODEST CUTS TO MAKE REINDEER BURGERS, SERVED WITH MUSHROOMS AND CRISPY REINDEER MOSS.

RUSSIAN IS NOT JUST SPOKEN IN THE STREETS OF KIRKENES, BUT ALSO UNDER THE SEA SURFACE, THERE'S BEEN AN INVASION OF RUSSIAN KING CRABS THESE LAST COUPLE OF DECADES, AND TO MANAGE THIS RESOURCE, I'LL MAKE CRAB COCKTAILS SERVED WITH THE ROE OF THE TRUE KING OF THE BARENTS SEA, NAMELY THE COD.

AS WE GET FARTHER SOUTH, THE LANDSCAPE BECOMES LUSHER, THE CLIMATE MILDER, AND IT BECOMES POSSIBLE TO GROW THINGS.

I'M GOING TO USE THE NORTHERN NORWEGIAN GOLDEN EYE POTATO TOGETHER WITH LAMB STOCK AND ARCTIC CHAR IN A DISH THAT UNITES SEA AND LAND.

[ SHIP WHISTLE BLOWS ] I'M GOING TO START OFF TODAY BY MAKING A HAMBURGER, AND WE ALL KNOW WHAT THE PERFECT HAMBURGER SHOULD BE LIKE.

IT'S GROUND BEEF, PREFERABLY DIFFERENT CUTS, AND IT SHOULD BE FRIED OR GRILLED, SERVED WITH A VERY LIGHT BREAD, MAYBE SOME MAYO AND MUSTARD AND KETCHUP.

BUT IT IS A UNIVERSAL IDEA, AND IT'S FAR TOO GOOD AN IDEA TO BE THE EXCLUSIVE DOMAIN OF THE COW.

I'M GOING TO USE REINDEER MEAT TODAY.

HERE I'VE GOT A KILO, A LITTLE MORE THAN TWO POUNDS OF GROUND REINDEER MEAT.

THIS IS THE SHOULDER MEAT, WHICH IS QUITE TOUGH, BUT IT'S FULL OF FLAVOR.

AND, OF COURSE, WHEN YOU MINCE IT, IT ISN'T TOUGH ANYMORE.

AND TO THIS, I'M ADDING ABOUT 225 GRAMS, THAT'S HALF A POUND, OF MINCED PORK, PLUS SOME FAT.

THEN I'M ADDING SALT.

AND AS A GENERAL RULE, YOU COULD SAY THAT YOU SHOULD ADD 1.2% SALT.

AND FOR THAT YOU EITHER NEED A VERY ACCURATE SCALE, OR VERY GOOD JUDGMENT.

I'LL TRUST THE LAST.

I'M GOING TO SERVE THE REINDEER BURGERS WITH MUSHROOMS.

BUT NOT JUST MUSHROOMS ON THE SIDE -- MUSHROOMS INSIDE.

THIS IS DRIED PORCINI, AND PORCINI, OR CEP MUSHROOMS, GROWS ALL OVER NORWAY AND FAR INTO THE RUSSIAN TAIGA.

I'M GOING TO CRUSH IT INTO POWDER AND USE IT AS A SPICE.

TO THIS, I'M ADDING A COUPLE OF JUNIPER BERRIES AS WELL, TO GET SOME OF THAT NICE, SWEET SPICINESS.

AND NOW THAT I'VE GOT A SORT OF COARSE POWDER LIKE THIS, I'M GOING TO ADD ABOUT ONE-THIRD OF IT TO THE MEAT MIXTURE.

HERE I'VE GOT WONDERFUL, WONDERFUL CHANTERELLES, TWO DIFFERENT TYPES OF CHANTERELLES, AND THEY ARE REALLY THE GOLD OF THE FOREST.

AND I'M COOKING THE MUSHROOMS WITH ONION AND SOME PORCINI AS WELL.

USING WET FINGERS, I JUST FORM THE MEAT INTO NICE HAMBURGER-LIKE PATTIES.

THEN I SEASON THE BURGERS WITH A LITTLE BIT OF SALT AND, MORE INTERESTINGLY, WITH THE POWDERED PORCINI.

I'M GOING TO SERVE THEM WITH DARK DANISH OR RUSSIAN-STYLE RYE BREAD, WITH PICKLES AND WITH PICKLED ONIONS.

WHAT I'VE DONE IS I'VE JUST PUT A FEW SLICES OF ONIONS IN TOGETHER WITH THE PICKLED CUCUMBERS.

LOOK AT THAT DEEP, DARK COLOR.

THAT IS PARTLY THE MEAT, BUT PARTLY THE PORCINI.

AND IT SMELLS WONDERFUL WITH THAT DEEP, RICH SMELL OF PORCINI.

AND I'M GOING TO GARNISH WITH ONE VERY CLASSIC INGREDIENT, NAMELY LINGONBERRY JAM, WHICH IS QUITE SWEET AND ALSO QUITE TART.

AND THAT'S COMMON TO SERVE WITH ALL SORTS OF GAME MEAT IN NORWAY.

AND ONE VERY UNUSUAL GARNISH, WHICH IS QUITE NICE, I THINK.

THE REINDEER LIVES MAINLY OFF WHAT IT CAN FIND ON THE TUNDRA, AND ONE OF THE MAIN THINGS IS THIS -- REINDEER MOSS.

AND WHAT I'VE DONE IS JUST DEEP-FRY THE REINDEER MOSS FOR JUST FIVE SECONDS.

IT HAS A NICE, EARTHY TASTE TO IT, ALMOST A LITTLE BIT SWEET, AND IT'S VERY, VERY CRUNCHY.

SO, IT'S MAINLY HERE FOR TEXTURE.

AND HERE IT IS -- THE TASTE OF THE TUNDRA.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

[ SIGHS ] THIS IS THE KING CRAB, OR THE RUSSIAN KING CRAB.

IT DOESN'T REALLY BELONG HERE.

ITS NATURAL HABITAT IS THE RUSSIAN KAMCHATKA PENINSULA IN EASTERN SIBERIA AND ALASKA, AND IT WAS INTRODUCED TO THESE WATERS BY RUSSIAN SCIENTISTS ON THE RUSSIAN SIDE OF THE BORDER IN THE 1960s.

THEY WERE LOOKING FOR A NEW MARINE RESOURCE.

THE CRAB WAS TOO SUCCESSFUL, AND TODAY IT CONSTITUTES A BIG, BIG PROBLEM FOR THE PEOPLE AROUND THE COAST, BECAUSE IT IS RATHER PREDATORY.

IT KEEPS COMPETING OUT EVERYTHING ELSE.

I THINK THAT THE GOOD SIDE ABOUT IT IS THAT IT IS FANTASTICALLY DELICIOUS.

IT'S SOME OF THE BEST SEAFOOD YOU CAN FIND, AND WHENEVER YOU EAT IT, YOU HELP CONTROL THE POPULATION.

THE KING CRAB, AS WE'VE SEEN, IS A CREATURE WITH A BODY AND A SET OF LEGS.

BUT WHEN IT COMES AS FOOD, IT COMES DISEMBODIED.

IT COMES JUST WITH THE LEGS.

THIS IS ALL THAT WE EAT.

AND SINCE WE ARE ON A CRUISE SHIP, I'M IMAGINING THE MOST COMMON DISH YOU GET ON CRUISE SHIPS WOULD BE SHRIMP COCKTAIL, AND THAT'S VERY OFTEN A BLAND DISH WITH NO CONNECTION TO THE PLACE WHERE YOU ARE.

WELL, I'M GOING TO MAKE A CRAB COCKTAIL THAT IS BORN OUT OF THE PLACE THAT WE ARE RIGHT NOW, NAMELY THE BARENTS SEA.

IT'S BEEN CLOSE TO 12 MINUTES, AND NOW THE KING CRAB IS READY.

INSTEAD OF SERVING THE KING CRAB WITH A CLASSIC COCKTAIL SAUCE, I'M GOING TO MAKE A SAUCE BASED ON THE TRUE KING OF THIS AREA -- THE COD.

HERE I'VE GOT COD ROE THAT I'VE CURED IN SALT AND SUGAR AND GIVEN A LIGHT SMOKE IN THE SMOKER.

AND COD ROE HAS BEEN INCREDIBLY IMPORTANT AROUND THE COAST.

IT HAS BEEN SOMETHING THAT PEOPLE HAVE EATEN AS A DELICACY AND EVERYDAY FOOD.

AT FIRST JUST COOKED, AND THEN THEY FOUND WAYS TO CONSERVE IT.

AND NOW IT'S A VERY, VERY POPULAR SPREAD AS WELL THAT ALMOST ALL NORWEGIANS USE FOR THEIR BREAKFAST.

IF YOU DON'T HAVE ACCESS TO FRESH COD ROE, THEN YOU CAN ALSO USE TINNED COD ROE FOR THIS DISH.

AND I'M JUST TEARING UP THE COD ROE.

NOW I'VE MASHED THE COD ROE INTO A PULP, THEN I'M GOING TO MIX THIS WITH CLASSIC, TRADITIONAL COCKTAIL SAUCE INGREDIENTS, LIKE MAYONNAISE, CHOPPED ONION -- IN THIS CASE, RED ONION... TOMATO PASTE.

YOU CAN ALSO USE KETCHUP, BUT I THINK IT'S MUCH BETTER TO USE TOMATO PASTE, THEN IF YOU NEED A HINT OF SWEETNESS AFTERWARDS, THEN YOU CAN JUST ADD A TEASPOON OF SUGAR.

SOME BLACK PEPPER, AND FOR SOME WARMTH, I'M GOING TO ADD A LITTLE BIT OF CHILI.

SOME TABASCO, JUST A FEW DROPS.

SOME FRESH HERBS, FINELY CHOPPED.

THIS IS PARSLEY AND DILL.

FOR TEMPERAMENT, SOME GARLIC -- ONE CLOVE OF GARLIC.

MM.

AND IT'S REALLY NICE, BECAUSE YOU HAVE THE GENEROSITY AND KINDNESS OF A COCKTAIL SAUCE, BUT WITH TRUE TEMPERAMENT, AND IT TASTES AS IF IT BELONGS TO A PLACE.

IT TASTES OF THE PLACE THAT WE ARE NOW -- THE BARENTS SEA.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

AND HERE IT IS, A ROUGH ARCTIC CRAB COCKTAIL.

BEFORE THE BOAT SETS OUT FOR THE STRETCH PAST THE NORTHERN CAPE, SOME GUESTS CHOOSE TO TAKE THE HIGH ROAD UP TO THE CAPE POINT ITSELF, WHERE THEY CAN HAVE BREAKFAST AND WATCH THE SUN RISE ON THE NORTHERNMOST POINT OF THE CONTINENT.

WE'VE MADE A STOP IN HAMMERFEST, AND HAMMERFEST IS CONSIDERED THE NORTHERNMOST TOWN IN THE WORLD.

WE'RE 70 NORTH.

STILL, HAMMERFEST HAS SEEN A BIT OF ACTION.

DURING THE SECOND WORLD WAR, IT WAS OCCUPIED BY THE GERMANS.

AND EVEN FARTHER BACK, DURING THE NAPOLEONIC WARS, WHEN WE WERE IN UNION WITH DENMARK AND ALLIED WITH FRANCE, THE BRITS CAME ALL THE WAY UP HERE TO BOMBARD THE TOWN.

AND YOU CAN STILL SEE FORTIFICATIONS AROUND TOWN.

AND THERE'S A DOUBLE ROW OF FORTIFICATIONS, NOT JUST OF MILITARY USE, BUT TO PROTECT PEOPLE HERE FROM NATURE.

SO, YOU'VE GOT THESE WINDBREAKERS AND SNOWBREAKERS ALL UP THE HILLSIDE, PROTECTING THE TOWN.

THERE ARE MANY MISCONCEPTIONS ABOUT NORWAY FROM NAIVE VISITORS AND TOURISTS.

ONE OF THEM IS THAT YOU WILL FIND POLAR BEARS WALKING THE STREETS.

THAT IS NOT THE CASE.

BUT HERE IN HAMMERFEST, YOU WILL OCCASIONALLY SEE REINDEER WALKING THE STREETS.

I'M GOING TO MAKE ANOTHER DISH USING REINDEER.

THIS TIME I'LL USE THE FILET.

AND IT'S REALLY QUITE INCREDIBLY TENDER.

I DON'T KNOW ANY MEAT THAT IS QUITE AS TENDER AS REINDEER FILET.

BUT YOU CAN ALSO USE VENISON.

I'M PLACING THE MEAT ONTO THIN SLICES OF RYE BREAD WITH BEETROOT, RED ONION AND TURNIP, THE MOST UNGLAMOROUS OF ALL VEGETABLES, BUT I KIND OF LIKE IT.

WHAT THIS DISH NEEDS NOW IS SOMETHING SWEET.

WHAT I'M GOING TO DO IS ADD A BIT OF SUGAR.

AND A LITTLE BIT OF SALT.

WHAT IS LACKING NOW IS SOMETHING A LITTLE BIT TART, MAYBE A LITTLE BIT BITTER AS WELL.

AND FOR THAT PURPOSE, WE'VE GOT CROWBERRIES -- LOCAL BERRY GROWING HERE.

AND YOU CAN ALSO USE BLUEBERRIES OR CRANBERRIES.

HERE IT IS, WITH FLAVORS THAT REALLY EMBRACE THE PURE TASTE OF THE REINDEER MEAT.

[ SHIP WHISTLE BLOWS ] THIS SHIP THAT I'M ON NOW, THE COASTAL EXPRESS, IS THE OLD POST LINE, GOING FROM PORT TO PORT IN NORWAY AND, QUITE LITERALLY, UNITING THE COUNTRY.

TODAY, THE BOAT WORKS AS A CRUISE SHIP.

YOU CAN COME HERE, WATCH THE BEAUTIFUL SCENERY AND PARTAKE IN A CENTURY-OLD TRADITION THAT HELPED UNITE THIS COUNTRY.

IF YOU GROW RESTLESS ON THE BOAT, THERE ARE WAYS YOU CAN GET EVEN CLOSER TO NATURE, LIKE GOING ON A LATE-EVENING EAGLE SAFARI TO WATCH THE MAJESTIC GOLDEN EAGLE.

[ EAGLE CALLING ] Man: WE HAVE AN EAGLE!

Man on speaker: WE HAVE AN EAGLE.

[ EAGLE CALLING ] AS WE MOVE FARTHER SOUTH, YOU CAN SEE THAT THE LANDSCAPE CHANGES.

AND FROM ONE POINT OF VIEW, IT'S NOT RATIONAL TO HAVE ANY SORT OF AGRICULTURE HERE.

YOU CAN PRODUCE MORE CALORIES IF YOU MOVE THE ENTIRE OPERATION MUCH FARTHER SOUTH.

BUT FOOD AND AGRICULTURE IS NOT JUST ABOUT PRODUCING CALORIES.

IT'S ABOUT PRODUCING MEANING AND FLAVOR, AND REFLECTING THE PLACE THAT THE FOOD IS FROM.

AND THIS IS NOT LEAST EVIDENT WHEN IT COMES TO THE GOLDEN EYE POTATO FROM NORTHERN NORWAY.

IT IS GROWN NEAR THE NORTHERNMOST BOUNDARIES OF WHERE IT CAN POSSIBLY GROW, AND HENCE, IT HAS A UNIQUE DEPTH OF FLAVOR, A HINT OF SWEETNESS THAT YOU WILL NOT GET IF YOU PUT THIS SAME POTATO IN THE GROUND MUCH FARTHER SOUTH.

IT'S A BIT LIKE WITH WINE.

MANY WINES ARE BEST WHEN THEY'RE GROWN NEAR THE NORTHERN BOUNDARY OF WHERE THEY CAN POSSIBLY GROW, AND IT'S IMPORTANT TO REMEMBER THAT THIS IS OFTEN THE CASE WHEN IT COMES TO FRUITS, BERRIES AND VEGETABLES AS WELL.

I'M GOING TO USE THE GOLDEN EYE POTATO TOGETHER WITH ARCTIC CHAR AND LOCAL LAMB STOCK.

I'M GOING TO BAKE THE POTATOES IN AN OVENPROOF DISH.

BUT I DON'T HAVE IT HERE.

THAT'S BECAUSE IT'S IN THE OVEN.

IT'S TIME FOR A SMALL PHYSICS LESSON.

[ SHIP WHISTLE BLOWS ] THE OVENPROOF DISH IS NOW SIZZLING HOT, AND THE REASON WHY I PREHEAT THE OVENPROOF DISH IS THAT OTHERWISE YOU WILL HAVE NO IDEA HOW LONG THE COOKING TIME IS REQUIRED.

BECAUSE IF YOU'VE GOT AN OVENPROOF DISH THAT WEIGHS, SAY, HALF A KILO OR A POUND, IT WILL TAKE YOU QUITE A LOT OF TIME TO HEAT IT BEFORE ACTUALLY THE FOOD STARTS HEATING.

AND THIS ONE WEIGHS MORE THAN A KILO, MORE THAN TWO POUNDS.

I'M GOING TO SEASON THE POTATOES WITH OREGANO.

HERE I'VE GOT SOME LAMB STOCK, JUST SLIGHTLY REDUCED, AND BOILED WITH TWO CLOVES THAT GIVES THE STOCK A SORT OF SWEET SPICINESS TO IT.

THE STOCK IS A LITTLE BIT SALTY, SO WE DON'T NEED MORE SALT, BUT I'M GOING TO ADD A COUPLE OF LUMPS OF BUTTER.

I'LL BAKE THE POTATOES IN THE OVEN AT 175C, THAT'S 350F, FOR ABOUT 40 TO 45 MINUTES.

[ SHIP WHISTLE BLOWS ] WHEN IT COMES TO THE FISH, I'M GOING TO PREPARE IT IN A LAZY WAY.

I'M GOING TO FILET THE FISH, AND THAT'S REALLY VERY, VERY SIMPLE.

YOU JUST CUT AN INCISION LIKE THIS HERE, AND THEN TAKE THE KNIFE ALONG THE BACKBONE ALL THE WAY BACK.

INSTEAD OF JUST SEASONING THE FISH, I'M GOING TO PUT IT IN A FLAVORED MARINADE.

HERE I'VE GOT NEUTRAL OIL, AND I'M ADDING DILL SEED, PLUS SALT, PLUS ORANGE ZEST.

WELL, ORANGE DOESN'T BELONG HERE, BUT IT WAS BROUGHT UP NORTH BY THE HURTIGRUTEN ON ITS WAY.

FINALLY, ONE CLOVE OF GARLIC.

THE GOOD THING ABOUT A MARINADE IS THAT IT'S LIQUID, SO IT GOES INTO EVERY LITTLE CRACK.

SO, IT'S A MUCH MORE EFFICIENT WAY TO FLAVOR THAN JUST TO USE DRY SEASONING.

I'M GOING TO SERVE THE FISH WITH A FRESH-TASTING CABBAGE SALAD MADE WITH RED CABBAGE, FINELY SHREDDED.

A LITTLE BIT OF SALT, PARTLY FOR THE FLAVOR, BUT ALSO PARTLY TO HELP DRAW OUT SOME OF THE MOISTURE FROM THE CABBAGE.

AND SOME DILL SEEDS.

A LITTLE BIT OF ORANGE JUICE.

NOW THE POTATOES ARE DONE, AND I WILL GO FETCH THEM.

AND NOW IT'S THIS AMAZING SMELL OF ROAST LAMB.

BOTH THE OVENPROOF DISH AND THE POTATOES ARE WARM, AND I'M GOING TO USE THAT RESIDUAL HEAT TO COOK THE FISH.

NOW THE FISH SHOULD BE DONE.

AND THIS IS IT.

AND AS YOU CAN SEE, THE FISH IS ALMOST PERFECT.

IT FLAKES READILY WHEN I PICK IT WITH MY FORK, BUT IT'S ALSO VERY, VERY MOIST... AND JUICY.

SUPER TASTY.

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