>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ >> HURTIGRUTEN.

HISTORIC VOYAGES ALONG THE DRAMATIC FJORDS, SERVING TRADITIONAL CUISINE AND THE UNSPOILED BEAUTY OF THE NORWEGIAN COASTLINE.

HURTIGRUTEN.

NORWEGIAN COASTAL VOYAGES SINCE 1893.

>> ♪ >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM HVALER IN EASTERN NORWAY.

I'M ANDREAS VIESTAD.

ONE OF THE THINGS THAT MAKE LIFE HERE IN THE HIGH NORTH SO INTERESTING IS THE DRAMATIC CHANGING OF THE SEASONS.

WE HAVE A GRUMPY AUTUMN, A VENGEFUL, LONG WINTER, AND SPRING IS OFTEN EXCRUCIATINGLY SLOW TO SHOW ITS CHARMS.

BUT WHEN SUMMER IS HERE, ALL IS FORGOTTEN AND FORGIVEN.

AND IN TODAY'S PROGRAM, WE'RE GOING TO CELEBRATE THE YOUTHFUL ARDOR OF A NORWEGIAN SUMMER.

I'M GOING TO PICK MUSSELS STRAIGHT OFF THE BARE ROCK FACE.

I'M GOING TO COOK SMALL FLATFISH AND SERVE THEM WITH A TASTY BUTTER SAUCE.

AND IN SUMMER, EVEN THE MILK TASTES BETTER.

I'M GOING TO USE FRESH SUMMER MILK WITH THE SEASON'S FIRST STRAWBERRIES TO MAKE A MILKSHAKE.

THEN I'M GOING TO MAKE A DISH THAT DOESN'T REALLY EXIST.

SUCKLING CHICKEN ANYONE?

NO, IT'S NOT REALLY.

IT'S CHICKEN THAT I'VE BOILED IN MILK AND THEN ROASTED IN THE OVEN AT HIGH TEMPERATURES, SO IT'S SUPER CRISPY AND SUPER TASTY.

HVALER, FAR TO THE SOUTHEAST OF NORWAY, NEAR THE BORDER TO SWEDEN, IS AN ANCIENT SETTLEMENT, AND YOU CAN UNDERSTAND WHY.

YOU'RE CLOSE TO PRETTY RICH AGRICULTURAL AREAS, YOU HAVE A DIRECT PROXIMITY TO THE SEA AND, ACCORDING TO PEOPLE HERE, IT'S ALWAYS SUNNY.

NOW, IN THE MIDDLE OF SUMMER, IT'S LIKE THE DIFFERENCE BETWEEN THE BOUNTY FROM THE SEA AND THE RICH AGRICULTURAL INLANDS DISAPPEARS.

AND THEY MEET HERE, IN THIS MARSHLAND.

I'M GOING TO TAKE THESE MUSSELS, AND I'M GOING TO PUT THEM ON THE GRILL, I'M GOING TO STEAM THEM ON THE GRILL.

HERE I'VE GOT TWO LAYERS OF ALUMINUM FOIL, TO WHICH I ADD THE MUSSELS.

YOU SEE THERE'S A LITTLE BIT OF SEAWEED ON ONE OF THEM.

JUST FOR SHOW, BUT IT ACTUALLY ADDS A LITTLE BIT OF FLAVOR AS WELL.

I'M GOING TO ADD A LITTLE BIT OF CREAM, SAY FOUR TABLESPOONS, AND CREAM GOES WELL TOGETHER WITH SEAFOOD BECAUSE, ESPECIALLY WITH SHELLS, IT HELPS TO EMPHASIZE THE FINER FLAVORS THAT CAN OTHERWISE BE A LITTLE TOO ROUGH.

AND THEN ONE REAL TREASURE FROM THE SEA.

THIS IS DRIED SEAWEED, AND IF YOU ADD THIS TO MUSSELS OR TO ANY SORT OF SEAFOOD DISH, YOU ACTUALLY GET A VEGETABLE STOCK FROM THE SEA.

I'M ALSO GOING TO ADD SOME MORE TYPICAL THINGS FROM OUR INLAND AREAS.

A COUPLE OF BAY LEAVES.

A LITTLE BIT OF CHOPPED ONION.

IN THIS CASE SHALLOT.

A LITTLE BIT OF DRIED DILL.

DRIED OREGANO.

LITTLE BIT OF DRIED THYME.

AND DRIED CHIVES, IF IT DOESN'T ALL BLOW AWAY.

THEN I'LL SEAL IT OFF AND PLACE IT ON THE HOTTEST PART OF THE GRILL.

ONE OF THE THINGS THAT I LIKE IS TO USE DRIED HERBS WHEN I BOIL OR STEAM THE MUSSELS AND THEN ADD SOME FRESH HERBS TOWARDS THE END.

AND IT DOESN'T REALLY MATTER WHAT HERBS YOU USE.

IF YOU HAVE A LOT OF HERBS, YOU CAN USE A LOT OF DIFFERENT HERBS.

SO HERE WE HAVE PLENTY.

WE'VE GOT CHIVES, WITH ONE BEAUTIFUL CHIVE FLOWER.

MOSTLY FOR DECORATION.

WE'VE GOT SOME THYME.

WE'VE GOT PARSLEY AND, WHERE IS IT, TARRAGON, ONE RAMSON FLOWER THAT I FOUND ON MY WAY, AND FENNEL.

AND THEN I JUST TIE IT UP TO A BEAUTIFUL LITTLE BOUQUET.

AND NOW THE SHELLS SHOULD BE READY.

YES, THEY ARE.

WHEN THEY'VE OPENED LIKE THIS, YOU SHOULDN'T LEAVE THEM IN TOO LONG, BECAUSE THEN THEY'LL RINK AND BECOME QUITE CHEWY.

AND NOW IT SMELLS GOOD, IT SMELLS VERY GOOD, BUT IT DOESN'T SMELL FANTASTIC.

BUT IT WILL WHEN I ADD THE FRESH HERBS AS WELL, AND WHAT I NORMALLY DO IS THAT WHEN I MAKE MUSSELS FOR MY FRIENDS, I MAKE THESE INDIVIDUAL PACKETS.

I CHECK THAT THE SHELLS HAVE OPENED, AND THEN I SMUGGLE IN A LITTLE BOUQUET OF FRESH HERBS WITH FLOWERS.

AND THE FIRST THING THEY'LL SEE ARE THESE FRESH HERBS AND FLOWERS.

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

THOSE ARE MUSSELS.

NOT FOOD FOR COWS.

FOOD FOR HUMANS.

YOU CAN HAVE FENNEL.

YOU CAN'T HAVE MUSSELS.

NOW IN EARLY SUMMER, WHILE THE GRASS OUTSIDE IS STILL GREEN, THE MILK IS AT ITS VERY BEST, AND I THINK THAT REAL FRESH MILK LIKE THIS IS A SENSATIONAL INGREDIENT.

YOU DON'T HAVE TO DO ANYTHING WITH IT, IT'S PERFECTION REMEMBER, MILK IS ONE OF THE FEW THINGS THAT WE EAT THAT WAS ACTUALLY MEANT AS FOOD.

A PLANT DOESN'T WANT TO BE EATEN, NEITHER DOES AN ANIMAL OR A FISH.

BUT THIS HERE HAS BEEN PRODUCED AS FOOD FOR BABY COWS.

AND WE'VE JUST MANAGED TO MAKE THE PRODUCTION YIELD SO HIGH THAT WE CAN ALSO SIPHON OFF QUITE A BIT TO OURSELVES.

I'M GOING TO MAKE A SIMPLE MILK-BASED DESSERT OR TREAT.

I'M GOING TO MAKE MILKSHAKE.

AND IT'S REALLY VERY SIMPLE.

YOU JUST NEED MILK, STRAWBERRIES AND PERHAPS A LITTLE BIT OF SUGAR.

I'M GOING TO MAKE IT A LITTLE BIT MORE COMPLICATED, BECAUSE I'M GOING TO START WITH SEPARATING THE MILK.

AND THIS HERE IS A SEPARATOR.

WHOO!

WHICH THEN SEPARATES BETWEEN THE CREAM AND THE SKIMMED MILK.

NOW WE HAVE ABOUT THREE QUARTS, OR THREE LITERS, OF SKIMMED MILK.

BUT ONLY ABOUT THIS MUCH CREAM.

I'D SAY ABOUT TWO DECILITERS, A LITTLE LESS THAN ONE CUP, OF CREAM.

BUT THAT GIVES YOU AN IDEA WHY CREAM WAS CONSIDERED SO VALUABLE, SUCH A RARE TREAT IN THE OLD DAYS.

I'M GOING TO JUST COOL OFF A LITTLE BIT OF THE MILK HERE WITH ICE.

THIS IS ALL LUKEWARM.

AND WHILE THE CREAM IS STILL WARM, I'M GOING TO MIX IN A LITTLE BIT OF SUGAR.

ABOUT THREE TABLESPOONS.

AND JUST STIR IT IN.

AND SINCE THE CREAM IS LUKEWARM, THE SUGAR IS GOING TO DISSOLVE.

IF YOU USE COLD CREAM, YOU JUST TAKE A COUPLE OF TABLESPOONS OF CREAM AND HEAT IT GENTLY WITH THE SUGAR, AND THEN MIX WITH THE COLD CREAM.

AND THEN I'M GOING TO POUR THIS INTO ICE-CUBE MOLDS.

AND THEN I'LL FREEZE THE CREAM.

AND LUCKILY I ALSO HAVE SOME ALREADY FROZEN CREAM AND SUGAR MIXTURE.

AND WHAT I'M GOING TO DO NOW IS I'M GOING TO MIX IT ALL IN A COCKTAIL SHAKER.

SO I JUST ADD THE FROZEN CREAM.

IT'S ALMOST LIKE ICE CREAM, SO IT'S SOFT.

YOU'VE GOT TO CUT IT OUT.

IF YOU MAKE THIS WITH STORE-BOUGHT CREAM, YOU'LL FIND THAT THERE WILL BE A FEW MORE CRYSTALS, BUT THAT DOESN'T REALLY MATTER.

THEY WILL DISSOLVE WHEN YOU SHAKE THE MILKSHAKE.

AND THEN I'M GOING TO FLAVOR THIS WITH THE YEAR'S FRESH CROP OF NORWEGIAN STRAWBERRIES.

I'LL JUST SLICE THESE AND THEN JUST GET MY NOW COLD MILK AND ADD TO THE SHAKER.

SHAKE IT, BABY.

AND THIS HERE IS LITERALLY MILKSHAKE, 'CAUSE IT'S NOTHING BUT MILK THAT HAS BEEN SEPARATED AND THEN REUNITED UNDER VIGOROUS SHAKING.

MM.

AND HERE IT IS.

A REAL SUMMER DRINK.

HONESTLY, I THINK THIS IS THE BEST MILKSHAKE I'VE EVER HAD.

THERE'S SOMETHING SO SPECIAL ABOUT EXPERIENCING FOOD IN A CONTEXT, AND THIS CONTEXT IS QUITE MEANINGFUL FOR A MILKSHAKE.

THANK YOU, GIRLS!

[ COWS MOOING ] AND HERE WE HAVE THREE BEAUTIFUL, DIFFERENT FLATFISH -- ONE LEMON SOLE; ONE COMMON SOLE, OR DOVER SOLE, WHICH I THINK IS ONE OF THE FINEST FISH I KNOW; THEN ONE WITCH FLOUNDER, OR RIGHT-EYED FLOUNDER.

WHEN YOU'VE GOT LOVELY, SMALL FLATFISH LIKE THIS, IT'S A REAL TREAT, AND I REALLY WANT TO USE ALL OF THEM, BUT I'M JUST GOING TO SELECT TWO OF THEM.

THIS HERE IS LEMON SOLE.

THIS HERE IS COMMON SOLE, OR DOVER SOLE; AND THIS HERE IS WITCH FLOUNDER.

THEY'RE ALL VERY GOOD, BUT I'M GOING TO CHOOSE THE LEMON SOLE AND THE COMMON SOLE, OR DOVER SOLE.

AND THE DOVER SOLE IS INTERESTING.

GOODBYE, WITCH.

THE DOVER SOLE IS INTERESTING.

YOU USED TO BE ABLE TO FIND IT ALL ALONG THE COAST OF EUROPE, BUT THEN BOATS BROUGHT WITH THEM BALLAST WATER FROM EUROPE TO THE UNITED STATES.

AND WITH THAT BALLAST WATER, THERE WERE TINY, SMALL FLATFISH THAT WERE RELEASED ON THE COAST, ON THE EAST COAST OF THE UNITED STATES, AND NOW YOU CAN FIND THE SOLE THERE AS WELL.

THE SOLE IS INTERESTING 'CAUSE IT'S GOT THE FINEST, SWEETEST WHITE MEAT.

IT'S GOT A QUITE TOUGH, SANDPAPER-LIKE, DARK SKIN.

YOU NEED TO REMOVE THAT BEFORE YOU EAT THE FISH.

AND TO SKIN THE FISH, YOU JUST PULL OFF SOME OF THE SKIN.

THIS IS WHERE IT COMES OFF QUITE EASILY.

AND THEN YOU CAN JUST PULL IT OFF.

HOW TO UNDRESS A FISH.

WITH LEMON SOLE, YOU DON'T NEED TO REMOVE THE SKIN.

IT'S QUITE SOFT, QUITE THIN, AND WHEN YOU FRY IT, IT BECOMES CRISP AND NICE.

IN FRANCE, THERE'S A SAYING THAT, [French accent] WHEN THE GRASS CURVES TOWARDS THE ROSES, DON'T MAKE SOLE A LA MEUNIERE OUTSIDE."

WELL, THAT'S NOT REALLY A SAYING, BUT IT'S GOOD COMMON SENSE.

I'M GOING TO DREDGE THE FISH IN FLOUR, WHICH CAN BE PROBLEMATIC WHEN YOU'RE COOKING OUTSIDE.

SO I HOPE THAT THE FLOUR WON'T JUST BLOW AWAY.

I'VE GOT NORMAL, ALL-PURPOSE FLOUR HERE.

I'M GOING TO ADD SOME SALT, PEPPER, AND SCANDINAVIA'S FAVORITE SPICE OR HERB, NAMELY DILL.

WHEN IT COMES TO DILL, I'M ABSOLUTELY INSATIABLE, SO I USE QUITE A LOT.

THEN JUST DREDGE THE FISH IN THE FLOUR MIXTURE.

AND THE LEMON SOLE AS WELL.

AND THE SECRET BEHIND THIS DISH IS NOT JUST THE FABULOUS SEAFOOD, BUT ALSO WHAT IT'S SERVED WITH, OR RATHER WHAT IT'S COOKED IN -- BUTTER.

LOTS OF BUTTER, TO GET A REAL NICE SORT OF NUTTY FLAVOR.

SO I HEAT A GENEROUS AMOUNT OF BUTTER IN THE PAN, AND WHEN IT STARTS TO FROTH AND GIVE OFF A SORT OF NUTTY FLAVOR, THEN I ADD THE FISH.

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

YOU CAN EASILY SEE WHY FRENCH CHEFS AT FANCY RESTAURANTS WILL ALWAYS PREFER A SOLE, BECAUSE IT LOOKS SO BEAUTIFUL AND IT KEEPS REALLY WELL IN THE PAN, WHILE THE LEMON SOLE KIND OF FALLS APART.

BUT DON'T BE FOOLED BY THE LOOKS.

BOTH ARE EQUALLY DELICIOUS.

THIS PAN IS PACKED WITH FLAVORS, AND I WANT TO MAKE SURE THAT I DON'T MISS OUT ON ANY OF THEM.

SO THE NORMAL THING TO DO WOULD THEN BE TO DEGLAZE THE PAN, BUT I'M GOING TO DEGLAZE THE PAN AND MAKE SOME VEGETABLES TO GO WITH THE FISH AT THE SAME TIME.

NOW IN EARLY SUMMER THERE'S SUMMER CABBAGE, WHICH IS SLIGHTLY DIFFERENT THAN THE CABBAGE OF THE REST OF THE YEAR, BECAUSE THE LEAVES ARE NOT SO TIGHTLY PACKED, SO YOU CAN HEAR THE DIFFERENCE AND YOU CAN FEEL THE DIFFERENCE, AND YOU CERTAINLY CAN TASTE THE DIFFERENCE.

IT'S MUCH MORE FRESH-TASTING.

SO I JUST SLICE CABBAGE.

AND PARSLEY.

THIS IS PARSLEY THAT IS STARTING TO COME INTO BLOOM, SO YOU ACTUALLY HAVE TWO DIFFERENT LAYERS OF PARSLEY FLAVOR: FROM THE LEAVES, AND ALSO FROM THESE FLOWERS, WHICH ARE A LITTLE MORE SPICY.

AND CHOPPED SCALLION, OR SPRING ONION.

CHOPPED CHIVES.

AND THEN MILK, ADD A GOOD SPLASH OF MILK, ABOUT A THIRD OF A CUP.

A LITTLE LESS THAN A DECILITER.

AND THEN I THINK IT'S NICE WITH A LITTLE BIT OF ACIDITY AS WELL.

YOU COULD SQUEEZE A LEMON, BUT I ALSO THINK IT'S NICE TO USE SOME OF THE MORE NORDIC FLAVORS, SO THIS IS APPLE CIDER VINEGAR, REALLY GOOD DANISH APPLE CIDER VINEGAR, THAT IS SLIGHTLY SWEET AS WELL.

SO I ADD ABOUT A TABLESPOON OF THAT.

MIGHT BE A LITTLE BIT TOO ACIDIC, BUT IT BOILS OFF, AND AFTER A MINUTE, IT'S COMPLETELY FINE AND IT'S JUST HOW I LIKE IT.

AND TO SERVE, JUST A LUMP OF BUTTER AND A LITTLE BIT OF SALT.

AND HERE IT IS.

SUMMER ON A PLATE.

I'VE JUST GOT TO TASTE THIS.

I THINK IT'S HARD TO DECIDE WHICH ONE I PREFER.

THE SOLE, THE DOVER SOLE, OR THE LEMON SOLE.

I THINK THE DOVER SOLE HAS AN OBVIOUS ADVANTAGE IN THAT IT'S GOT QUITE FIRM FLESH, WHICH IS RATHER NICE.

BUT THERE'S SOMETHING ABOUT THE LEMON SOLE AS WELL.

SO I THINK THE SMART THING TO DO: IF YOU'VE GOT THEM BOTH, SERVE THEM BOTH.

[ WOMAN CALLING COWS ] >> ONE OF THE INTERESTING THINGS ABOUT THE FLAVORS OF SUMMER IS THAT, ON THE ONE HAND, YOU HAVE THAT FIGURE FROM NATURE, ALL THE GREEN THINGS THAT GROW THAT ARE FULL OF FLAVOR.

BUT THE MEATS OF SUMMER, THEY'RE QUITE MILD.

YOU'VE GOT SUCKLING PIG, SUCKLING LAMB, AND YOU'VE GOT SPRING CHICKEN.

WHICH IS WHAT I'M GOING TO USE IN THIS LAST DISH TODAY.

AND SPRING CHICKEN IS REALLY VERY, VERY MILD.

BUT I ALSO WANT IT TO GIVE SOME OF THE SWEETNESS OF A SUCKLING PIG OR A SUCKLING LAMB.

SO I'M GOING TO BOIL THEM IN MILK BEFORE I ROAST THEM IN THE OVEN.

BUT I'M ALSO GOING TO ADD LOTS OF THE BIG, GREEN FLAVORS.

HERE I'VE GOT NORMAL WHOLE MILK, TO WHICH I ADD QUITE A BIT OF SALT.

MORE THAN I WOULD HAVE USED IF I WERE TO MAKE A SAUCE, FOR INSTANCE.

BLACK PEPPER.

TARRAGON, WHICH I THINK GO REALLY WELL TOGETHER WITH POULTRY.

THYME, NOT SO MUCH.

AND A LITTLE BIT OF ROSEMARY AS WELL.

AND I'VE ALSO MADE THIS BIG BOUQUET GARNI, WITH PARSLEY, THYME, OREGANO, LOVAGE, AND A LITTLE BIT OF RAMSONS FOR THAT GARLIC FLAVOR.

THEN I ADD THE CHICKENS.

THEN BRING IT TO A BOIL.

NOW THE MILK IS BOILING, THEN I REMOVE THE POT FROM THE HEAT.

THEN I TAKE THESE HERBS, WHICH STILL CONTAIN A BIT OF FLAVOR, AND STUFF THEM INTO THE CAVITY IN THE CHICKEN.

AND THEN I JUST CLOSE THE CAVITY A LITTLE WITH A NEEDLE AND THREAD.

THAT'S NOT STRICTLY NECESSARY, SO YOU MIGHT WANT TO SKIP THAT IF YOU'RE RUNNING SHORT ON TIME OR HANDY CRAFTS.

AS YOU CAN SEE, THE CHICKENS ARE FULL OF THIS WHITE STUFF, WHICH IS THE MILK SOLIDS, AND THAT'S REALLY A GOOD THING, BECAUSE THAT'S WHAT'S GOING TO CARAMELIZE IN THE OVEN AND GIVE THE CHICKEN THAT EXTRA-SWEET FLAVOR.

LAST THING I'M GOING TO DO IS BASTE THE CHICKENS WITH SOME MELTED BUTTER.

THEN I'LL ROAST THE CHICKENS QUICKLY IN THE OVEN.

I PREHEATED THE OVEN TO 225° CELSIUS, THAT'S 450 ON DR. FAHRENHEIT'S THERMOMETER.

AND THESE WILL FINISH VERY QUICKLY IN ABOUT 15 MINUTES.

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

AND I'M GOING TO SERVE THESE BABY CHICKENS WITH A FRESH-TASTING POTATO SALAD.

HERE I'VE GOT SOME NEW POTATOES THAT I'VE BOILED FOR ABOUT 7 MINUTES.

THEY ONLY NEED 10 TO 12 MINUTES.

THEN I'M GOING TO ADD A COUPLE OF TURNIPS THAT I'LL CUT IN FOUR, AND THE TURNIPS ONLY NEED A LITTLE BIT OF TIME.

THOSE THREE, FOUR, FIVE MINUTES.

AND I'M GOING TO COMBINE POTATOES AND TURNIPS WITH SOME RADISHES.

AND RADISHES, THEY DON'T REALLY LIKE BEING BOILED, BUT THEY BENEFIT GREATLY FROM A LITTLE BIT OF HEAT.

SO I'M JUST GOING TO GIVE THEM THE RESIDUAL HEAT FROM THE POTATOES AND TURNIPS.

NORMALLY WE DRESS POTATO SALADS EITHER WITH CREAM, MAYONNAISE OR WITH OIL, BUT HERE I'M GOING TO USE SOME OF THE MELTED BUTTER, AND I'M GOING TO FLAVOR THE POTATO SALAD WITH A LITTLE BIT OF LOVAGE.

I THINK LOVAGE IS REALLY NICE, BUT IF YOU THINK THAT IT'S TOO POWERFUL, OR SIMPLY DON'T LIKE THE FLAVOR, YOU CAN ALSO USE PARSLEY.

AND, ONE THING THAT'S IMPORTANT WITH ALL KINDS OF POTATO SALADS IS, MIX WHILE THE POTATOES ARE STILL HOT, OR AT LEAST WARM.

THAT REALLY MAKES THE FLAVORS COME TOGETHER NICELY.

NOW I THINK THE CHICKEN IS READY.

AND LOOK AT THOSE AMAZING CHICKENS.

CAN YOU SEE HOW THE MILK SOLIDS HAVE BROWNED?

AND THIS GIVES OFF A WONDERFUL, SWEET, CARAMELIZED SMELL.

SO IT SMELLS OF CHICKEN.

IT SMELLS ALSO SOMETHING THAT REMINDS ME OF SUCKLING PIG.

AND OF COURSE YOU'VE GOT ALL THESE HERBS AS WELL.

HERE IT IS.

SPRING CHICKEN WITH THE FLAVORS OF SUMMER.

>> FOR MORE OF THE "NEW SCANDINAVIAN COOKING" EXPERIENCE, VISIT OUR WEBSITE OR FACEBOOK PAGE.

>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ >> HURTIGRUTEN.

HISTORIC VOYAGES ALONG THE DRAMATIC FJORDS, SERVING TRADITIONAL CUISINE AND THE UNSPOILED BEAUTY OF THE NORWEGIAN COASTLINE.

HURTIGRUTEN.

NORWEGIAN COASTAL VOYAGES SINCE 1893.