>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... [ WIND WHISTLING ] >> [ CHUCKLES ] DID YOU SEE THAT?

TWO FISH ON ONE HOOK.

HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM BULANDET, THE WESTERNMOST TIP OF NORWAY.

I'M ANDREAS VIESTAD.

THIS, A PARTICULAR WILD BEAUTY TO THIS WIND-BLOWN LANDSCAPE THAT'S ONE MINUTE CRESS-BY AND THE SECOND MINUTE SEVERELY PUNISHED BY THE EVER-CHANGING TEMPERAMENT OF THE ATLANTIC OCEAN.

BUT THE FIRST PEOPLE WHO CAME HERE, THEY DIDN'T CARE MUCH ABOUT THE SCENERY.

THEY CAME HERE FOR ONE REASON, AND THAT REASON WAS FISH -- AN ABUNDANCE OF FISH.

AND AT THIS TIME OF YEAR, IT'S ALL ABOUT THE SAITHE, PERHAPS THE MOST UNDER-APPRECIATED OF ALL THE NATIVE FISHES.

AND IN MANY WAYS, IT'S MY FAVORITE.

WHEN WE GET BACK TO SHORE, I'LL USE THIS FRESHLY CAUGHT FISH TO MAKE A SIMPLE YET KIND OF LUXURIOUS FISH BURGER WITH LANGOUSTINE AND HOMEMADE MAYONNAISE.

THEN WE'LL INVESTIGATE LIFE HERE ON THE ISLANDS AND SEE HOW PEOPLE HAVE KNOWN TO UTILIZE ALL THE RESOURCES THAT CAN BE FOUND.

[ LAUGHS ] WHAT IS THIS?

INCLUDING WILD HERBS.

[ COW MOOS ] WE'LL VISIT ONE OF THE FARMS AND USE THE DELICIOUS MEAT FROM THE HEARTY WESTERN NORWEIGIAN FJORD COW IN A DISH THAT'S FLAVORED WITH FRESH-TASTING FIDDLEHEADS AND THE DEEP FLAVORS OF CURED MEAT.

AND FOR MAIN COURSE, I'LL MAKE A DISH THAT COMBINES SAITHE AND LANGOUSTINE WITH THE MOST ANCIENT SUPER FOOD, SEAWEED.

THIS PART OF NORWAY HAS BEEN PARTICULARLY BLESSED WITH FISH, AND THE FISHERY'S KIND OF SEASONAL IN ONE PERIOD.

THERE'S CUSK IN ONE PERIOD, THERE'S MONKFISH, AND SOMETIMES THERE'S JUST SO MUCH HERRING THAT YOU DON'T EVEN HAVE ENOUGH BARRELS TO KNOW WHERE TO STORE THEM.

BUT THE MAINSTAY, THE MOST IMPORTANT FISH, HAS ALWAYS BEEN SAITHE.

HAVARD HERE HAS BEEN FISHING COMMERCIALLY SINCE HE WAS ABOUT 10 YEARS OLD, SO FOR MORE THAN 70 YEARS.

THIS BOAT HERE, FIX, IS THE OLDEST REGISTERED FISHING VESSEL IN NORWAY.

IT WAS REGISTERED WHEN THE REGISTER WAS ESTABLISHED IN 1920.

THE BOAT ITSELF HAILS BACK TO 1898.

TRADITIONALLY, THE SAITHE FISHERIES HAVE BEEN AMONG THE MOST IMPORTANT FISHERIES NOT JUST IN NORWAY BUT IN THE WORLD, RANKING UP THERE TOGETHER WITH COD FISHERIES AND HERRING FISHERIES.

AND FISHING FOR SAITHE, WHEN THERE IS SAITHE, IS NOT VERY DIFFICULT.

YOU JUST FIND A GOOD FISHING GROUND, AND THEN YOU RELEASE A LINE WITH LOTS OF HOOKS, AND THEY'LL BITE, AND YOU RELEASE AGAIN, AND THEY'LL BITE AGAIN.

WE'VE BEEN OUT JUST FOR A COUPLE OF HOURS, AND IT'S SAFE TO SAY WE'VE GOT MORE THAN ENOUGH FOR DINNER.

[ SPEAKS NORWEGIAN ] WHEN THERE'S SAITHE, THERE'S SAITHE IN ABUNDANCE AS WE'VE SEEN TODAY.

AND CONSEQUENTLY, THE FISH IS QUITE CHEAP, WHICH IS A GOOD THING.

THAT MEANS THAT MORE PEOPLE CAN AFFORD IT, BUT AS A CONSEQUENCE OF THIS, MUCH OF THE FISH IS CHURNED UP AND MADE INTO SORT OF PATTIES THAT ARE FRIED AND SOLD AS FISH CAKES.

AND IN ONE WAY, THAT'S A GOOD THING, AS WELL, BECAUSE THESE SAVORY CAKES AS WE REFER TO THEM IN NORWAY ARE REALLY QUITE GOOD, AND THEY'RE AT THEIR BEST WHEN THEY'RE MADE WITH SAITHE, BUT IT'S NOT REALLY MAKING THE MOST OUT OF THE FISH.

IT'S NOT REALLY ELEVATING IT, SAYING THAT THIS IS ONE OF OUR BEST FISHES.

SO, WHAT I'M GONNA DO NOW IS, I'M GOING TO MAKE FISH PATTIES MORE LIKE FISH BURGERS WITH SAITHE, AND I'M GONNA COMBINE SAITHE WITH SAITHE'S UGLY COUSIN, THE CUSK.

AND IT'S... KIND OF HANDSOME, CERTAINLY MORE FAMOUS OLDER BROTHER, COD.

WHAT I START OFF WITH IS FINELY CHOPPING THE SAITHE SO THAT IT'S LIKE A VERY, VERY COARSE MINCE.

I WANT THIS FISH BURGER TO RETAIN SOME OF ITS STRUCTURE, AND THEN I TAKE CODFISH AND CUSK.

THEY ARE GENERALLY CONSIDERED FINER FISH THAN SAITHE, BUT THEY'RE NOT AS FLAVORFUL, AND THAT'S THE MOST IMPORTANT THING HERE, AND I'M JUST MINCING THEM IN THE FOOD PROCESSOR.

VERY OFTEN WHEN YOU GET A FISH CAKE OR A FISH PATTY, THEY ARE MADE MAINLY WITH MILK AND STARCH AND EGGS.

I WANT MY FISH BURGER TO BE AS PURE AS POSSIBLE, SO I'M JUST ADDING A LITTLE BIT OF POTATO STARCH, A COUPLE OF TEASPOONS.

AND THEN SOME SALT, ABOUT 1 1/2 TEASPOONS, AND DRY DILL.

[ SNIFFS ] AND DRY DILL IS SO INCREDIBLY SWEET, ALMOST SWEETER AND MORE TASTY THAN FRESH DILL AND, I THINK, MUCH BETTER TO USE IN A FISH PATTY LIKE THIS.

[ FOOD PROCESSOR WHIRRING ] THEN I JUST KNEAD THE TWO MIXTURES TOGETHER.

YOU CAN USE A SPATULA IF YOU WANT, BUT IT'S MUCH MORE EFFICIENT JUST TO USE YOUR HANDS.

NOW, THIS WILL MAKE A PRETTY GOOD BURGER, BUT AS SO HAPPENED, THERE WAS A FISHERMAN WHO STOPPED BY WITH A COUPLE OF LANGOUSTINES.

THEIR PROPER ENGLISH NAME IS NORWAY LOBSTER, AND THEY'RE QUITE PLENTIFUL AROUND HERE, SO I'M JUST GONNA TAKE SOME RAW NORWAY LOBSTER TAILS.

AND COARSELY CHOP THEM.

WELL, I COULD'VE STOPPED BEFORE THE LANGOUSTINE.

SO WHY STOP NOW?

ON MY WAY UP HERE, I NOTICED A SMALL, WHITE, BORING FLOWER THAT MAKES NO PROMISE OF GREATNESS.

WELL, UNDERNEATH IT, YOU'LL FIND A SMALL ROOT.

THAT IS REALLY QUITE GOOD.

IT'S NUTTY, SO IT'S OFTEN REFERRED TO AS A PIGNUT.

AND IT'S QUITE GOOD.

IT HAS A SWEET, NUTTY FLAVOR.

SO, I'M JUST GONNA CHOP THEM AND ADD THEM TO THE MIXTURE A LITTLE BIT FOR THE FLAVOR AND A LITTLE BIT FOR THE TEXTURE.

IF YOU'RE REALLY, REALLY INTERESTED, I'LL SEND YOU THE GPS COORDINATES FOR WHERE YOU'LL FIND IT.

OTHERWISE, YOU CAN JUST USE CHOPPED HAZELNUTS.

JUST TOAST THEM FOR ABOUT A MINUTE IN A DRY FRYING PAN.

AND TWO BEAUTIFUL PATTIES THAT I'LL COOK ON A HOT GRILL.

AND MEANWHILE, I'LL MAKE A HOMEMADE MAYONNAISE TO GO WITH THE BURGER.

ONE EGG YOLK.

SOME VINEGAR OR LEMON JUICE.

IN THIS CASE, I'M USING APPLE CIDER VINEGAR, BUT YOU CAN USE ALL KINDS OF VINEGAR EXCEPT BALSAMIC VINEGAR.

THAT WILL NOT BE A VERY NICE MAYONNAISE, AND THEN A LITTLE PINCH OF SALT.

STIRRING IT TOGETHER.

THIS IS WHEN THE FUN STARTS 'CAUSE NOW I'M ADDING ONE DROP OF OIL, WAITING UNTIL IT'S BEEN INCORPORATED AND THEN ONE MORE DROP.

YOU'VE GOT TO CONTINUE LIKE FOR A WHILE.

BE PATIENT.

THE WHOLE TAKES COUPLE OF MINUTES -- FOUR MINUTES MAYBE.

NOT MUCH MORE.

AND LOOK HERE.

THIS IS EXACTLY HOW I WANT IT -- RICH AND THICK.

NOW, THEY SAY THAT THE PROOF OF THE PUDDING IS IN THE EATING.

THAT'S CERTAINLY THE CASE FOR HAMBURGERS, AS WELL.

I'M GOING TO SERVE THEM WITH SOME NICE GREENS.

THIS IS RAMSONS, OR WILD GARLIC, THAT GROWS ALL AROUND ON THESE ISLANDS.

[ SNIFFS ] AND THEN FOR SWEETNESS, A TWIG OF FRESH DILL.

AND THEN SOMETHING CRUNCHY -- SOME FRESH CABBAGE.

FINELY SLICED.

AND SOME OF THE HOMEMADE MAYONNAISE.

AND THEN THERE'S ANOTHER INTERESTING WILD HERB UP HERE -- THIS.

THIS IS A SORT OF ONION THAT GROWS ALL ALONG THE COAST HERE THAT I'VE PICKLED.

NOW, THAT'S ONE GOOD-LOOKING FISH BURGER, ISN'T IT?

MMM.

IT'S SUPER NICE, AND YOU COULD FEAR THAT ALL OF THESE OTHER FLAVORS WOULD JUST MASK AND ERADICATE THE FLAVOR OF THE SAITHE, BUT I THINK IT COMES ACROSS VERY, VERY NICELY.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, newscancook.com.

THE GRAZING LAND OUT HERE ON THE ISLANDS IS LIMITED.

YOU HAVE SOME GOOD PASTURES LIKE THIS, BUT THE REST OF IT IS JUST HEATHER AND BUSHES.

SO, YOU GOT TO SERIOUSLY RESTRICT THE NUMBER OF ANIMALS YOU'RE KEEPING ON A FARM, AND YOU GOT TO HAVE THE RIGHT ANIMALS.

OUT HERE BY THE ATLANTIC COAST, THERE'S A SPECIAL BREED OF CATTLE THAT'S WELL-SUITED TO THIS LIFE AND THIS ENVIRONMENT.

IT'S CALLED THE WESTERN NORWEGIAN FJORD CATTLE.

THEY'RE QUITE SMALL.

THEY'RE AS LOYAL AS DOGS.

THEY'VE GOT THE EATING HABITS OF GOATS.

THEY CAN LIVE OFF VIRTUALLY ANYTHING.

AND, QUITE IMPORTANTLY, I THINK, THEY'VE GOT THE MEAT QUALITY OF KOBE BEEF.

[ COW MOOS ] I LOVE STEAK.

AND I THINK I KNOW STEAK.

AND IT'S NOT OFTEN I SEE A STEAK THAT'S BETTER THAN THIS.

THIS IS A QUARTER BEEF.

IT'S A PART OF THE SIRLOIN ON THE BONE WITH A NICE LITTLE LAYER OF FAT ON THE OUTSIDE, BUT MORE IMPORTANTLY, IT'S GOT THESE WHITE SPECKS, AND THAT'S FAT INSIDE THE MUSCLE.

IT'S WHAT'S REFERRED TO AS INTRAMUSCULAR FAT, AND THIS IS WHAT MAKES THE STEAK REALLY NICE AND JUICY.

AND NOW I'M GONNA COOK IT THE BEST WAY I KNOW, WHICH IS ALSO THE SIMPLEST WAY I KNOW -- EXPOSE IT TO A WHOLE LOT OF HEAT.

[ SIZZLING ] YOU MAY WONDER WHY I HAVEN'T EVEN BOTHERED WITH A FRYING PAN.

WELL, THE THING IS, WHEN YOU'VE GOT SOMETHING, ANYTHING, A SURFACE THAT IS AS HOT AS THIS, YOU CAN JUST PLACE THE MEAT DIRECTLY ON IT.

DON'T FLIP IT AROUND FOR AT LEAST A FEW MINUTES.

AT FIRST, IT'LL STICK, THEN IT WILL RELEASE, AND YOU'LL HAVE THAT NICE, THICK CRUST, AND ALL YOU HAVE TO DO IS FLIP IT AROUND.

[ SIZZLING ] AND THEN I SEAR THE FAT SIDE WELL SO THAT THE FAT BECOMES NICE AND CRISPY.

NOW COMES THE MOST DEMANDING PART OF MAKING A PERFECT STEAK.

THAT IS DOING NOTHING WITH THE MEAT, JUST LETTING IT REST.

I'M GONNA SERVE THE STEAK WITH BUTTER-STEAMED YOUNG CABBAGE.

[ SIZZLING ] HERE, I HAVE SOME BUTTER, AND WHEN ALL THE BUTTER HAS MELTED, THEN THE CABBAGE IS DONE.

WELL, WHAT THAT REALLY MEANS IS THAT THE BOTTOM PART IS KIND OF CHARRED, THE PART ABOVE THAT IS SLIGHTLY OVERCOOKED, AND THE TOP PART HERE IS SLIGHTLY UNDERCOOKED.

THAT DOESN'T SOUND DESIRABLE IN THIS AGE WHERE WE ALWAYS LONG FOR PERFECTION.

BUT I THINK IT HAS SOME UNIQUE QUALITIES.

IT MAKES FOR A MORE INTERESTING EATING EXPERIENCE.

EVERY MOUTHFUL YOU TAKE IS A LITTLE DIFFERENT.

THAT'S QUITE SATISFYING.

THAT LOOKS...

PRETTY AMAZING, HUH?

THIS IS PRECISELY HOW I LIKE MY STEAK.

WHEN IT'S WELL-MATURED AND TENDER, I LIKE IT TO HAVE A QUITE BROAD CORE THAT IS SLIGHTLY UNDERCOOKED ON THE RARE SIDE.

AND YOU'VE NOTICED, I HAVEN'T FLAVORED THIS WITH ANYTHING.

I WANT TO PRESERVE THE INTEGRITY OF THE MEAT AND THE RICH, MEATY FLAVORS, SO I'M JUST ADDING A LITTLE SPRINKLE OF SALT, WHICH WILL NOT MASK THE FLAVOR, JUST ENHANCE IT.

AND THEN I ASK MYSELF, "WHAT TASTES OF MEAT APART FROM THIS MEAT?"

WELL, IF YOU TAKE MEAT AND YOU DRY IT, YOU CURE IT, THEN YOU GET A RICH, MATURED, MEATY FLAVOR.

I'M JUST GONNA SHAVE A LITTLE BIT OF THAT OVER THE MEAT TO GET AN EVEN DEEPER, RICHER MEATY FLAVOR.

SO, YOU CAN USE BEEF JERKY.

YOU CAN USE BRESAOLA.

YOU CAN ALSO USE SOME CURED PORK PRODUCTS LIKE A GOOD PROSCIUTTO, BUT...

IF YOU DRY IT JUST A LITTLE BIT IN THE OVEN, THEN YOU GET THAT CONCENTRATED FLAVOR THAT WE'RE REALLY AFTER, THEN I JUST SERVE IT WITH THE CABBAGE LIKE THIS.

AND I ALSO WANT SOME ACIDITY, SOME FRESHNESS, SO YOU COULD HAVE JUST A WEDGE OF LEMON, BUT I'M USING THIS FIDDLEHEADS.

THOSE ARE ACTUALLY KIND OF FERNS THAT GROW MAINLY ON THE MAINLAND BUT SOME IN THE MAIN ISLAND OUT HERE, AS WELL.

AND THESE HAVE BEEN PICKLED IN A VINEGAR CURE, BUT THE MAIN THING HERE IS TO USE THEM AS A FRESH-TASTING ELEMENT.

AND HERE IT IS IN ALL ITS SIMPLICITY AND SPLENDOR.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, newscancook.com.

WE ALL NEED A GOOD KELP SUPPLIER, AND ZOE CHRISTIANSAN IS MINE.

NOW WE'LL INSPECT HER FARM, WHAT YOU MAY OTHERWISE KNOW AS THE OCEAN.

ZOE, YOU'RE MY REGULAR KELP PURVEYOR.

I BUY KELP FROM YOU IN THE CITY, BUT HERE, WE MEET OUT IN THE NATURAL ENVIRONMENT, AND WE'RE GONNA VISIT A KELP FARM.

HOW DO YOU ACTUALLY DO KELP FARMING?

>> WE FARM IT ON ROPES THAT WE PUT OUT IN THE SEA.

IT'S A VERY ANCIENT TECHNIQUE.

>> WE KNOW KELP FROM KELP ASIAN CUISINE, BUT IT HASN'T BEEN VERY COMMON IN SCANDINAVIA.

>> THE VIKINGS BROUGHT IT ON THEIR TRIPS, AND THAT IS ONE OF THE REASONS THAT THEY STAYED HEALTHY AND VERY STRONG AS THEY MOVED OUT.

>> YEAH, BECAUSE PEOPLE HAVE WONDERED, HOW COME THE VIKINGS DIDN'T GET SCURVY WHEN THEY TRAVELED THE OCEANS?

>> THAT'S BECAUSE OF THE SEAWEED.

>> 'CAUSE THEY DIDN'T BRING LEMONS.

THEY DIDN'T BRING SALAD.

>> NO.

>> BUT THEY BROUGHT THEIR OWN... >> THEY BROUGHT DULSE, AND DULSE IS FILLED WITH VITAMIN "C" AND A LOT OF MINERALS, ALSO PROTEINS AS A MATTER OF FACT.

>> WHEN IT'S HIGH TIDE, IT'S COMPLETELY COVERED WITH WATER, AND WHEN IT'S LOW TIDE LIKE THIS, YOU CAN WALK AROUND AND PICK DIFFERENT TYPES OF KELP AND SEAWEED.

THIS HERE IS ONE OF MY FAVORITES.

THIS IS KIND OF SPAGHETTI SEAWEED.

AND I WONDER WHY.

MM.

LOOKS LIKE SPAGHETTI.

AND IT'S DEFINITELY AL DENTE.

AH!

>> [ SPEAKING NORWEGIAN ] >> SO, THIS IS... [ LAUGHS ] WHAT IS THIS?

>> SUGAR KELP.

>> SUGAR KELP.

>> IT'S A BEAUTIFUL PIECE OF SUGAR KELP, REALLY NICE QUALITY.

>> IT LOOKS LIKE A CRAZY PIECE OF BATHROOM DECORATION.

>> [ LAUGHS ] IT IS, IT IS.

>> SHOWER CURTAIN.

>> YEAH.

>> OH.

>> AND WHEN YOU PUT IT INTO WARM WATER, IT WILL BE COMPLETELY... >> SOFT.

>> ...EMERALD GREEN, VERY BEAUTIFUL, OR IF YOU COOK WITH IT.

>> IT TASTES -- IT HAS A SWEETNESS TO IT.

>> IT DOES, IT DOES.

THAT'S WHY IT'S CALLED SUGAR KELP.

>> MM.

>> AND... MMM.

IT'S PRETTY GOOD.

>> SO -- SO YOU MEAN THAT THE NAME OF THE KELP CORRESPONDS WITH ITS QUALITIES.

SO SUGAR KELP IS SWEET.

WHAT ABOUT THIS KELP THAT CALLED DEAD MAN'S ROPE?

>> [ LAUGHS ] >> WE'VE GOT SO MUCH GREAT FOOD IN SCANDINAVIA, BUT ONE TASTE THAT IS LACKING MOST OF THE TIME IS UMAMI, YOU KNOW, THAT FIFTH TASTE.

THE STUFF YOU GET IN SOY SAUCE AND MUCH OTHER ASIA FOOD.

WELL, WE'VE GOT IT HERE IN SPADES.

THIS HERE IS SUGAR KELP, AND I'M GOING TO USE IT TO COOK FISH.

CAN YOU GUESS WHAT FISH?

AH, SAITHE.

I'M GOING TO SERVE THE FISH WITH A FRESH-TASTING SEAWEED SALAD.

WINGED KELP, SUGAR KELP.

AND THIS HERE IS ORE KELP OR ORE WEED.

I JUST ROLLED THEM UP TOGETHER AND SLICED THEM THINLY.

I ADD A LITTLE BIT OF MALT VINEGAR FOR FRESHNESS AND ACIDITY, SOME CHOPPED SCALLION OR SPRING ONION.

I THINK IT'S NICE TO HAVE SOMETHING THAT'S FRESH-TASTING AND WITH A BIT OF BITE.

AND A COUPLE OF TEASPOONS OF COLD-PRESSED RAPESEED OIL.

WHEN RAPESEED OIL, CANOLA OIL, IS PROCESSED, IT DOESN'T TASTE ANYTHING, BUT WHEN IT'S COLD-PRESSED LIKE THIS, IT'S REALLY DELICIOUS.

AND A LITTLE BIT OF SESAME SEEDS.

THEN IF YOU HAVE TIME, JUST LEAVE FOR A FEW MINUTES.

LET THE DIFFERENT FLAVORS GET TO KNOW EACH OTHER.

AND AS YOU CAN SEE, THE SUGAR KELP HAS TURNED GREEN, AND THE FISH IS HERE BATHING IN ITS OWN STOCK AND ALSO IN THE UMAMI-RICH STOCK FROM THE KELP.

THIS REMINDS ME A LITTLE BIT OF FISH DISHES THAT I'VE HAD IN SOUTHERN THAILAND BY THE SEA, BUT HERE, OF COURSE, IS ALL SCANDINAVIAN FLAVORS.

MMM.

AND I DON'T KNOW WHAT MORE TO SAY THAN TO STATE THAT IT'S UTTERLY DELICIOUS, AND THIS STOCK HERE IS SO FANTASTIC AND RICH.

IT'S GOT...

THESE UMAMI FLAVORS BUT ALSO A NICE SMOKINESS TO IT BECAUSE I COOKED IT ON THE GRILL.

THE JAPANESE HAVE A CONDIMENT CALLED DASHI, AND THIS REMINDS ME A WHOLE LOT OF IT BUT WITH A SCANDINAVIAN FLAIR.

[ BIRDS CHIRPING ] TEACH A MAN TO FISH, AND YOU CAN FEED HIM FOR LIFE.

THROW IN A RAGING OCEAN, AND YOU HAVE A UNIQUE COASTAL CULTURE BUILT UP AROUND SAITHE.

[ BIRDS CHIRPING ] SAITHE IS NOT OFTEN PART OF A LUXURIOUS MEAL, BUT THIS CERTAINLY IS A LUXURIOUS MEAL WITH SAITHE WITH WILD ASPARAGUS, THE FIRST NEW POTATOES, AND HERE.

I'VE GOT THE EMPTY SHELLS FROM THE LANGOUSTINES, FROM THE NORWAY LOBSTERS THAT I USED EARLIER.

YOU KNOW, WITH ALL SHELLFISH, MOST OF THE FLAVOR IS IN THE SHELLS THEMSELVES.

SO, I'M TAKING A BIG MORTAR, LINING IT WITH A KITCHEN TOWEL, PLACING THE SHELLS INSIDE AND JUST SMASHING... WITH A PESTLE.

UNTIL I HAVE A QUITE, AN APPETIZING LITTLE MESS IN HERE.

ADDING THIS TO A POT TOGETHER WITH A REAL GENEROUS AMOUNT OF BUTTER.

THIS IS MORE THAN A STICK OF BUTTER, MORE THAN A 100 GRAMS.

AND AS THIS COOKS, IT'S GONNA MAKE A REALLY FLAVORFUL SOURCE OR A FLAVORFUL BROTH, BUT I'M ACTUALLY GONNA COOK THE POTATOES IN IT, SO THEY'LL SOP UP SOME OF THE FLAVOR, AS WELL.

[ SIZZLING ] REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, newscancook.com.

[ SIZZLING ] IT'S STARTING TO SMELL WONDERFUL FROM THE POTATOES AND LANGOUSTINES, AND THE POTATOES ARE NEARLY DONE.

THEN IT'S TIME TO FRY THE FISH.

AND HERE, I'VE GOT SOME OF THE LOVELY SAITHE.

AND I'VE JUST SCRAPED THE SKIN, AND I JUST SEASON WITH SALT ON BOTH SIDES.

[ SIZZLING ] AND THE POINT IS, I THINK, WHEN YOU'RE FRYING A THIN, LITTLE SAITHE FILLET LIKE THIS IS FOCUS ON THE SKIN SIDE.

FRY IT AT HIGH HEAT FOR THREE TO FOUR MINUTES ON THE SKIN SIDE AND THEN FLIP IT AND JUST LET IT COOK FOR A MINUTE OR SO.

[ SIZZLING ] AND FOR A LITTLE TOUCH OF GREEN, I'M ADDING RAMSON PUREE.

THIS IS BASICALLY JUST RAMSONS THAT I'VE PUREED WITH SOME OIL.

YOU CAN ALSO USE A COMBINATION OF CHIVES AND PARSLEY IF YOU DON'T WANT THE FLAVOR TO BE AS GARLICKY.

HERE, I HAVE SOME SMALL, WILD ASPARAGUS, AND THEY'RE ACTUALLY BEST WHEN THEY'RE ALMOST RAW.

THEY'LL GET JUST A LITTLE HEAT FROM THE FISH AND POTATOES, AND THAT'S ALL THEY NEED.

MMM.

NOW, THIS IS GOOD STUFF -- TINY, SMALL NEW POTATOES WITH LOTS OF FLAVOR.

AND THEN, OF COURSE, TO MAKE SURE, DON'T MISS OUT ON ANY OF THE FLAVOR.

THE BUTTER SAUCE.

NOW, THAT'S IT -- SIMPLE LUXURY.

[ SPEAKING NORWEGIAN ] >> THIS PROGRAM IS FUNDED BY THE FOLLOWING... [ WIND WHISTLING ]