>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... [ PIANO MUSIC PLAYING ] [ ETHEREAL MUSIC PLAYING ] >> MMM.

YOU CAN REALLY TASTE BOTH THE FOREST, THE FIELDS, AND THE SEA.

HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM HONNINGSVAG, NEAR THE NORTHERN CAPE.

I'M...

IN TODAY'S PROGRAM, WE'LL TRAVEL FROM BERGEN IN THE SOUTH, PAST THE NORTHERN CAPE, AND ALL THE WAY TO KIRKENES, NEAR THE BORDER WITH RUSSIA ONBOARD HURTIGRUTEN, THE COASTAL EXPRESS THAT'S BEEN A LIFELINE ALONG THE COAST FOR MORE THAN A CENTURY.

AFTER DEPARTURE FROM BERGEN, WE HEAD FOR THE LAND OF THE FJORDS, THE LAND OF STEEP MOUNTAINS THAT DIVE INTO THE SEA AND FARMS THAT CLING TO THE HILLSIDE.

THIS IS ALSO WHERE YOU FIND SOME OF THE BEST LAND AND APPLES AND I'LL COMBINE THE TWO -- ROAST LEG OF LAMB STUFFED WITH APPLES.

BACALAO IS THE SPANISH AND PORTUGUESE TERM FOR SALTED AND DRIED CODFISH.

ALESUND, IN NORTHWESTERN NORWAY, IS CONSIDERED THE BACALAO CAPITAL OF THE COUNTRY, IF NOT THE WORLD.

AND I'LL MAKE A FRESH-TASTING DISH WITH SALTED COD AND ROASTED GARLIC.

IN CONTRAST TO MANY OF THE OTHER SHIPS THAT TRAVEL THE COAST OF NORWAY, HURTIGRUTEN STOPS AT SMALL TOWNS AND VILLAGES ALONG THE COAST FOR PASSENGERS AND CARGO AND THAT MEANS FOOD AS WELL.

IN SUTLUM, IN NORTHERN NORWAY, THE SHIP RECEIVES SUPERFRESH ARCTIC CHAR IN THE MIDDLE OF THE NIGHT.

I'LL BE THERE WHEN IT ARRIVES AND I'LL MAKE A LATE-NIGHT SNACK FOR THE CREW.

THEN, AS WE PASS THE NORTHERN CAPE, WE GO EAST TOWARDS THE BORDER WITH RUSSIA.

I'LL MAKE A RUSSIAN-INSPIRED DISH WITH MEAT FROM THE TUNDRA, HELMANIAN REINDEER.

WHEN YOU'RE TRAVELING WITH HURTIGRUTEN, YOU GET CLOSE TO PEOPLE AND YOU GET TO SEE THE LOCAL COMMUNITIES UP-CLOSE.

URKE HAS A POPULATION OF 45 AND SOME OF THE LOCALS THOUGHT IT WAS A SHAME THAT THERE WERE NO RESTAURANTS, SO, NOW, THEY TAKE TURNS MAKING WAFFLES AND CAKES FOR THE VISITORS.

THE FJORDS ARE SOMETIMES REFERRED TO AS THE CHAMPAGNE OF APPLES BECAUSE WE VERY OFTEN HEAR IT REPEATED WITH WINE, THAT WINE IS BEST WHEN IT'S GROWN NEAR ITS NORTHERNMOST BOUNDARY AND THE SAME IS TRUE WITH FRUITS LIKE APPLES.

HERE, THE CLIMATE IS RELATIVELY COOL, JUST WARM ENOUGH TO BE ABLE TO RIPEN SOMEWHAT SMALLER, BUT THE LONG SUMMER DAYS, WITH LOTS OF LIGHT, MAKES FOR A FANTASTIC DEVELOPMENT OF FLAVOR, A COMPLEXITY AND FRESHNESS THAT I'VE NEVER FOUND ANYWHERE ELSE IN THE WORLD.

THE OTHER SPECIALTY OF THE REGION IS LAMB.

I'M GOING TO COMBINE THE TWO FOR MY NEXT DISH, APPLE-STUFFED ROAST LEG OF LAMB.

IT'S REALLY A QUITE SIMPLE DISH, BUT IT INVOLVES A LITTLE THING THAT MOST PEOPLE HESITATE TO DO.

I'M GOING TO DEBONE THIS LEG OF LAMB.

IT SOUNDS LIKE AN IMPOSSIBLE TASK, BUT I TELL YOU, IT JUST TAKES ABOUT 4 MINUTES AND YOU CAN FEEL THE SHANKBONE HERE AND THEN, A KNUCKLE, AND THAT'S WHERE WE'RE GOING IN WITH THE KNIFE.

AND I'M JUST GOING TO CONTINUE ALONG THE BONE.

YOU DON'T HAVE TO BE AN OPERATING SURGEON JUST TO DEBONE A LEG OF LAMB AND THAT'S A GOOD THING.

WHOO-HOO!

[chuckle] I DO THIS SELDOM ENOUGH SO THAT, EVERY TIME I DO IT, I FEEL THIS RUSH OF TRIUMPH, "HEY, I CAN DEBONE A LEG OF LAMB."

I'LL USE 2 APPLES.

CELERIAC.

JUST A FEW TABLESPOONS OF CELERIAC.

AND PARSLEY.

THIS IS NORMAL, FLATLEAF PARSLEY.

AND, NOW, IT'S TIME TO GET STUFFED, OR TO START WITH THE STUFFING.

I'M JUST SALTING IT WITH A GENEROUS AMOUNT OF SALT.

GRAINY MUSTARD THAT I JUST RUB INTO THE MEAT AND TRY AND GET IT INTO AS MANY NOOKS AND CREVICES AS POSSIBLE.

AND THEN, FILL WITH THE APPLE, CELERIAC, AND PARSLEY MIXTURE.

FOLD IT TOGETHER AND THEN, I'M JUST GOING TO TIE IT UP.

YOU COULD USE STRING.

I'M GOING TO USE A METAL THREAD.

IF YOU USE STRING, MAKE SURE THAT IT IS PURE COTTON, NOT SOMETHING SYNTHETIC.

YOU DON'T WANT THE STUFF MELTING INTO THE MEAT.

NOW, I'M ROASTING THE MEAT TOGETHER WITH LOTS OF DIFFERENT ROOT VEGETABLES.

THERE'S CELERIAC, THERE'S CARROT, ONION, POTATO, AND LOTS AND LOTS OF APPLES.

AND I'M POPPING THE MEAT INTO A VERY HOT OVEN, 200° CELSIUS, 400° FAHRENHEIT, AND THEN IMMEDIATELY REDUCING THE TEMPERATURE TO 150° CELSIUS, 300° FAHRENHEIT AND I'M LEAVING FOR 1 HOUR, 45 MINUTES.

AH, LOOK AT THAT.

IT'S DARK-BROWN AND SMELLS FANTASTIC.

I'M SERVING WITH A SALAD, JUST CONSISTING OF RAW BROCCOLI, LEEK, AND RAW APPLE AS WELL AND JUST RAPESEED OIL AND A FEW DROPS OF APPLE-CIDER VINEGAR.

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

THIS IS A REALLY NICE DISH, WHEREVER YOU ARE, BUT IT'S SPECIAL TO EAT IT RIGHT HERE, WHERE THE LAMBS HAVE LIVED AND IN THE FJORDS WHERE THE APPLES GROW.

ALESUND IS THE BACALAO CAPITAL OF THE WORLD.

IN LATIN AMERICA, ON THE IBERIAN PENINSULA, AND IN ITALY, I'VE BEEN TO SHOPS IN RIO DE JANEIRO, IN BILBAO, IN BARCELONA, IN VENICE, PACKED WITH NOTHING BUT BOXES AND CRATES MARKED "BACALAO DE NORUEGA, ORIGEN ALESUND".

ALTHOUGH THE FISH IS VERY NORWEGIAN, WE HAD NO IDEA WHAT TO DO WITH IT.

IT WAS BASICALLY JUST A COMMODITY, SOMETHING WE MADE, SOLD, GOT MONEY FOR, AND THAT WAS IT.

AND THEN, EVENTUALLY, WE STARTED TO LEARN SOME RECIPES, BUT THEY WERE ALWAYS OF A SPANISH OR PORTUGUESE ORIGIN AND THE DISH I'M GOING TO MAKE TODAY ALSO HAS A SORT OF SPANISH OR MEDITERRANEAN SLANT TO IT.

THIS IS A NICE PIECE OF STOCKFISH, A BACALAO THAT I'VE RECONSTITUTED IN WATER OVERNIGHT AND I'M GOING TO FRY IT IN OLIVE OIL WITH 1 CLOVE OF GARLIC THAT I SLICE IN THIN, THIN SLICES.

AND THERE'S GOING TO BE PLENTY OF GARLIC DURING THE COURSE OF THIS DISH.

I'M GOING TO SERVE WITH A POTATO AND GARLIC MASH AND HERE, I'VE GOT 3 QUITE ORDINARY POTATOES THAT I'VE BOILED SO LONG THAT THEY'RE ALMOST FALLING APART.

HERE, I'VE GOT A COMPLETELY ORDINARY GARLIC THAT I'VE BAKED IN A MEDIUM-HOT OVEN FOR ABOUT 1 HOUR AND WHAT HAPPENS IS THAT IT BECOMES NICE AND SWEET AND ALSO QUITE CREAMY.

ADDING A FEW LUMPS OF BUTTER AND THEN MASHING IT ALL TOGETHER.

UNTIL YOU GOT A NICE AND VELVETY MASH.

BACALAO IS ALSO TYPICALLY SERVED WITH OLIVES AND CHILI.

I'M GOING TO MAKE AN OLIVE-CHILI TAPENADE, VERY, VERY SIMPLY, BY COMBINING BLACK OLIVES, 1 CHILI.

1 GOOD SPLASH OF OLIVE OIL.

AND THEN WHIZ IT ALL TOGETHER.

WHAT I'VE DONE IS JUST COOK IT ON ONE SIDE, SO THAT MEANS THAT IT'S NICE AND CRISPY UNDERNEATH AND IT'S STILL A LITTLE BIT ON THE RARE SIDE ON THE TOP.

AND, FINALLY, I'VE GOT A LITTLE BIT OF PARSLEY JUICE.

THIS IS JUST NORMAL PARSLEY THAT I'VE RUN THROUGH A JUICER AND I'VE GOT ABOUT 1.5 TABLESPOONS OF THIS QUITE CONCENTRATED JUICE.

I'M MIXING IT WITH A LITTLE BIT OF OIL AND THEN, MIXING IT TOGETHER.

THAT'S A NICE, FRESH-TASTING PART OF THE DISH.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE... FOR ME, HURTIGRUTEN IS A SYMBOL OF THE COAST AND, THE LAST 10 YEARS, I'VE BEEN ABOARD A DOZEN TIMES OR SO AND I NEVER TIRE OF THE EVER-CHANGING LANDSCAPE, THE MEETINGS WITH PEOPLE, THE WIND IN MY HAIR.

THEREFORE, IT'S BEEN INSPIRING, TO WORK WITH THE CHEFS ONBOARD, DEVELOPING THE MENU AND THE FOOD CONCEPT.

AND THE IDEA HAS ALWAYS BEEN VERY SIMPLE.

YOU SHOULD BE ABLE TO TASTE THE COAST, WITH ALL ITS ABUNDANCE, ROUGH AND BEAUTIFUL NATURE, RICH HISTORY, AND INNOVATIVE PEOPLE.

IT'S 3:00 AM IN THE MORNING.

WE'RE AT SUTLUM IN NULAM AND WE'RE JUST ABOUT TO LOAD FRESH ARCTIC CHAR FROM SIGIFUR THAT WILL BE SERVED FOR DINNER ON THE SHIP TONIGHT.

I'M GOING TO MAKE A LATE-NIGHT SNACK.

WHEN YOU GOT SUPERNICE, SUPERFRESH FISH, THE POINT IS TO DO AS LITTLE AS POSSIBLE, JUST SALTING IT LIGHTLY.

THERE GOES THE FISH, STRAIGHT UP TO THE KITCHEN.

IS IT KITCHEN OR IS IT GALLEY?

WELL, ANYWAY, IT'S GOING TO BE COOKED.

I'M GOING TO SERVE WITH THIS CUCUMBER SALAD, WITH SOME CORIANDER AND MUSTARD SEEDS AND A LITTLE BIT OF VINEGAR.

AND, TO GET A LITTLE BIT MORE OF A BITE TO IT, I'M ADDING SOME FRESHLY GRATED HORSERADISH AS WELL.

NOW, THE FISH IS COOKED FOR ABOUT 5 MINUTES.

I'M JUST ADDING A LITTLE BIT OF MUSTARD TO THIS SIDE.

I'M SERVING THE FISH IN SMALL, STEAMED BUNS WITH A DOLLOP OF MAYONNAISE, SOME OF THE CUCUMBER SALAD.

[ SPEAKING NORWEGIAN ] HI.

HI.

[ SPEAKING NORWEGIAN ] HI.

[SPEAKING NORWEGIAN] ONE OF THE THINGS THAT I FIND A TRUE INSPIRATION ABOUT THE COASTAL KITCHEN IS DISCOVERING THE DIFFERENT FLAVORS ALONG THE COAST.

WE'RE NOW AT MALSELV, 69° NORTH.

WE'RE IN THE ARCTIC AND, HERE, THEY GROW POTATOES.

THESE ARE GULE, OR GOLDENEYE, POTATOES THAT HAVE A UNIQUE SWEETNESS AND AN ALMOST NUTTY FLAVOR, JUST BECAUSE THEY'RE GROWN EXACTLY HERE.

I'VE PICKED SOME OF THE SMALLEST POTATOES I COULD FIND AND I'M GOING TO MAKE A DISH WITH REAL FLAVORS OF AUTUMN.

I'M GOING TO COOK THE POTATOES WITH OLD BIRCH LEAVES.

AND ONE OF THE THINGS THAT I FIND TRULY WONDERFUL IS TO WALK THROUGH A BIRCH FOREST AND, SOMETIMES, I FEEL LIKE JUST SAMPLING IT AND HAVING IT TASTE OF A GREEN LEAF.

AND IT TASTES GOOD, BUT IT'S GOT QUITE A LOT OF BITTERNESS TO IT.

BUT WHEN THESE SAME LEAVES FALL TO THE GROUND AND START TO DECOMPOSE [sniff] IT'S AS IF THE SMELL INCREASES, BUT THE BITTERNESS IS GONE AND I'M USING THESE LEAVES JUST AS AN HERB OR A SPICE FOR THE POTATOES.

NOW, I'VE COOKED THE POTATOES IN AS LITTLE WATER AS POSSIBLE.

MOST OF IT HAS EVAPORATED AND IT SMELLS FANTASTIC.

YOU CAN ALSO USE DIFFERENT LEAVES, IF YOU DON'T HAVE BIRCH WHERE YOU LIVE, BUT DO LOOK UP THE TREE, FIND OUT WHETHER IT'S POISONOUS OR NOT.

AND I'M JUST ADDING A FEW LUMPS OF BUTTER.

SPRINKLE WITH A LITTLE BIT OF SALT AND THEN, ADD SOME SALMON ROE AND THEN, YOU HAVE A DISH.

MMM.

YOU CAN REALLY TASTE BOTH THE FOREST, THE FIELDS, AND THE SEA.

FINNMARK, IN THE EXTREME NORTH, IS, BY FAR, NORWAY'S BIGGEST COUNTY, BUT IT'S SCARCELY POPULATED, JUST OVER 1% OF NORWAY'S POPULATION LIVE HERE, AND, TRADITIONALLY, THIS WAS AN AREA OF TRADE AND NOMADIC ACTIVITIES.

THIS IS WHERE THE SAAMI PEOPLE LIVE AND THEY HAVE NEVER CARED ABOUT BOUNDARIES.

THEY WOULD CROSS OVER TO WHAT IS, TODAY, RUSSIA AND FINLAND AND JUST CONSIDER IT THEIR TERRITORY FOR REINDEERHERDING.

>> AH!

>> [ SPEAKING SAAMI LANGUAGE ] >> WE'RE NEARING THE BORDER WITH RUSSIA AND, WHEN I GREW UP, DURING THE COLD WAR, THAT WAS A REALLY BIG THING.

THAT WAS LIKE A BORDER BETWEEN ONE WORLD AND ANOTHER.

BUT, TRADITIONALLY, THERE'S ALWAYS BEEN TRADE ACROSS THE BORDER AND I'M GOING TO MAKE A DISH THAT USES THE FINEST INGREDIENT FROM THE MAINLAND, NAMELY, REINDEER MEAT, AND WITH A RUSSIAN TWIST.

I'M GOING TO MAKE PELMENI AND PELMENI IS KIND OF LIKE A RUSSIAN OR SIBERIAN RAVIOLI.

AND IT'S QUITE SIMPLE TO MAKE.

YOU USE 2 CUPS OF NORMAL ALL-PURPOSE FLOUR, 5 DECILITERS; SOME SALT, ABOUT 1.5 TEASPOONS; 1 EGG; AND 1/2 CUP, A LITTLE MORE THAN 1 DECILITER, OF WATER.

AND KNEAD IT TOGETHER, JUST AS YOU WOULD A PASTA DOUGH.

IT SHOULD BE JUST FIRM ENOUGH.

IF YOU'RE USING TOO MUCH WATER, IT'LL BECOME VERY, VERY STICKY AND VERY HARD TO WORK WITH.

SO, NOW, IT'S COMING TOGETHER NICELY AND I'LL JUST LET IT REST WHILE I MAKE THE FILLING.

HERE, I GOT 450 GRAMS, 1 POUND, OF MINCED REINDEER MEAT.

YOU CAN ALSO USE VENISON.

AND, HERE, I GOT MINCED PORK.

1/2 POUND, A LITTLE MORE THAN 200 GRAMS.

SOME ONION, A FEW TABLESPOONS OF CHOPPED ONION.

SOME SALT.

IN RUSSIA, THIS IS, VERY OFTEN, ALL THERE IS TO IT, NO OTHER SPICES, BUT I THINK IT'S NICE TO SPICE IT UP A LITTLE BIT, SO I'M ADDING SOME FENNEL, SOME ALLSPICE.

I THINK I ADDED A LITTLE TOO MUCH OF THE SPICES, BUT, LUCKILY, THERE'S A FRESH WIND BLOWING IN FROM THE NORTH POLE, BLOWING MOST OF THE SPICES OUT OF THE MORTAR.

AND, NOW, IT'S TIME TO ROLL OUT THE PELMENI.

THAT SHOULD BE JUST ABOUT RIGHT.

IF YOU MAKE IT TOO THIN, IT'LL BE TOO FRAGILE.

SO, NOW, I'M JUST MAKING RINGS WITH A GLASS.

I'M USING A LITTLE BIT OF WATER TO CLOSE IT UP, AND THEN, YOU CAN EITHER LEAVE IT LIKE THIS OR YOU CAN FOLD IT TOGETHER LIKE THIS, WHICH IS A NICE SHAPE AND ALSO THE TRADITIONAL SHAPE.

I'M GOING TO COOK THE PELMENI IN STOCK.

THIS IS A COMBINATION OF BEEF AND GAME STOCK AND THE PELMENI ONLY TAKES 4 OR 5 MINUTES TO COOK.

THESE ARE PRETTY HEAVY FLAVORS, SO I'M JUST GOING TO ADD SOMETHING A LITTLE FRESH-TASTING.

HERE ARE SOME HERBS, SOME PARSLEY AND DILL, MIXED WITH A LITTLE BIT OF RAPESEED OIL, OR CANOLA OIL.

AND, FOR A LITTLE BIT OF TARTNESS, SOME LINGONBERRIES.

YOU CAN ALSO USE CRANBERRIES.

AND THAT'S IT.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE... >> THIS PROGRAM IS FUNDED BY THE FOLLOWING... [ PIANO MUSIC PLAYING ] [ ETHEREAL MUSIC PLAYING ]