北歐好煮意---北歐旅行美食第八季 P10 - New Scandinavian Cooking - S08E10

This program is funded by the following Norwegian salmon is ocean farmed by craftsmen blending tradition with technology Created by me and mom of three to make mobile kids safer and your life easier from Västerålen in Northern Norway I'm Andreas Wiestad Life here along the rugged windblown coast of Northern Norway can be hard And when it starts to get cold and dark people know they have to brace themselves for a long winter But just as summer brings with it the midnight sun winter also has a generous gift to offer Each year huge shoals of pelagic cod come here to spawn Making this one of the richest fisheries in the world This is what has sustained life here in the high north for centuries Cod fish was Norway's first commodity And it's still one of the best things we have to offer In today's program we'll visit Lofoten and Västerålen And I'll start off by making a simple dish with fried cod and arctic char pickled vegetables and homemade mustard mayonnaise Cod fish is not just appreciated for its flaky white flesh The entire fish is edible and I'm going to make crunchy fried cod tongs and a caviar sauce made from cod roe Finally I'll make a warming grilled fish soup There used to be many important cod fisheries not just here but also off the coast of Biscay and off the coast of North America Today these stocks have been depleted but they're still quite healthy here in the northeastern part of the Atlantic And the way you can see that they're healthy is that you still get these incredibly big old fish That means that they've managed to survive through a long life without being caught until now that is The first thing I'm going to do today is make a simple dish with arctic char and fresh cod two of the specialties from this area And I'm going to prepare them as simply as possible just frying them in the pan trying to preserve as much of their taste as possible I'm going to serve it with a fresh tasting cucumber salad That is my favorite with many fish dishes And it's incredibly simple to make Basically just peeling a cucumber The skin has a little element of bitterness to it Which can be nice but not too much So I make sure to leave just a little bit of it To get a little more pronounced cucumber flavor The rest of this is basically just water I'm adding a little bit of sugar About half a teaspoon or so of sugar And an equal amount of salt I close the lid and I shake energetically And 30 seconds of energetic shaking Will do more to draw out the water Than half an hour of just standing there I'm going to season with a little bit of spice Mustard Many spices have this hot flavor But mustard has a pronounced kind of cool flavor Or at least a cool sensation when you eat it And I crush the mustard seeds coarsely Using a pestle and mortar I'll use about a teaspoon or so of mustard seeds And to this I add a little bit of vinegar Or rather a lot One and a half to two tablespoons of vinegar And then one more time shaking vigorously And that's it You don't have to wait for it to sit around much longer You can start eating immediately This is an incredibly simple technique One that you can use with many types of vegetables Here I've taken some bulb fennel With the same type of combination of sugar and salt and vinegar Seasoned with coriander seeds Which I think is delicious For yet another variation on this theme Here is carrot with cumin seeds The same combination of sugar, salt and vinegar And the last type of pickled vegetable that I've made Is beetroot with one star anise Lovely, crunchy and of course with a shocking color You can find all the recipes at our website newsgangcook.com And I'm gonna serve the fish with a sauce as well A simple variation on a mayonnaise Made with the rest of the mustard seeds Mustard doesn't just impart lots of nice flavor But it's also an efficient emulgator So it will help make a more stable emulsion A more stable mayonnaise And I start off with an egg yolk And then with mayonnaise It's normal to add a little bit of lemon juice Or a little bit of vinegar I'm gonna just add a few drops of the liquid from the cucumber And now comes the difficult part Which is mixing the oil into this egg yolk mixture And what you've got to do is be patient and careful Just add one drop at a time in the beginning So to make sure it works itself into the egg yolk And it sometimes says that all the ingredients have to be at room temperature Well, that's not the most important thing Most important thing is that they hold the same temperature You see, it looks like they're coming nicely together now And I can assure you it's not room temperature out here And now all we need to do is just add a sprinkle of salt And here I'm using flaky sea salt Now what remains is to fry the fish And that's not as straightforward as you would think I remember the first time I was in northern Norway And we went out fishing and we had come back with a fish And we were about to prepare it And I was gonna put a lump of butter into the frying pan And someone said, stop, stop, don't do that We don't use butter with the fish We don't want that dairy taste on the fish So they actually used margarine Or you can use any type of plant oil One lump of margarine And here I've got one fillet of arctic char And one fillet of cod And I'll just dust them with a little bit of all-purpose flour I normally cook the fish most of the time skin side down So now for these I would say about five minutes skin side down And then I flip them in about one minute flesh side down And just before flipping, I season with salt and pepper And here it is We're now in the harbour of Södervagen in Lofoten This is the centre of the cod fisheries The cod fish is a pelagic fish It travels huge great distances up All the way up to the Barents Sea But then in spring it gathers here to spawn And it's really an Eldorado of fish It is one of the richest fisheries in the world One of the things that's inspiring About being so close to the fisheries Is to see how much people here love cod fish It's not just about how it has helped sustain them From a business point of view It is a fish that they truly love and cherish And when we eat cod fish anywhere else in the world What we basically get is this The lovely white flaky flesh And I think it's fabulous But when you're here You actually use many other parts of the fish as well For instance the tongue And the tongue looks a bit strange But it is a true delicacy And another delicacy is the roe There are millions and millions of small eggs This is roe that has been salted and smoked Reminds me a bit of the butarga of the Mediterranean It has a concentrated flavour Like the essence of the sea I'm going to make a simple dish With cod tongues, cod fillets And cocktail sauce With a bit of the smoked and salted cod roe And I'm starting off here With just normal all-purpose flour That I'm going to season with a bit of mustard powder You can also use normal mustard or Dijon mustard But with mustard powder You get a really intense mustard flavour Then a bit of sea salt And this mixture is supposed to have a bit of a bite to it And you know how chilli is hot Well, mustard powder, as horseradish and wasabi Has a sort of coolness to it And that's really nice together with fish Then I'm just dredging the cod tongues In this flour mixture Looks a bit creepy, doesn't it, these tongues But they are really nice, trust me And then cod fillet You could fry this in the pan But I'm going to deep fry it To get them really, really nice and crunchy While these are frying I'm going to make a simple cocktail sauce Consisting of mayonnaise And this is a combination of ketchup and tomato puree And you see, you've got this nice cocktail sauce colour To which I'm adding a little bit of chopped onions You could use this as your sauce But what I'm going to add will make a whole lot of difference This salted and smoked cod roe And if you can't find fresh You will be able to get tinned cod roe Many places in the world, especially in the United States By mail order at least I'm just stirring this together And as you see, it is a mixture with a bit of texture And I think that's nice And then I'm adding a little bit of dill Just to get a bit of fresh taste to this sauce And now they're done Look at them, they look fantastic You can find all the recipes at our website newscancook.com And this mixture of cod fish roe Oil of mayonnaise and a bit of onion Is very, very common in Norway It's even sold as a breakfast spread With the name caviar This is what I eat for breakfast every day But sometimes when I go to such lengths And I make it with smoked and salted cod fish roe Then it's transformed from an everyday item Into real gourmet food Like its much more famous cousin salmon Arctic char is both a saltwater and a freshwater fish It can be found in lakes and rivers From Siberia to Ireland And in the surrounding ocean It's a popular fish with anglers But most of what is sold is farmed What are the things that we've learned From the last couple of decades' interest In sushi and sashimi Is that sometimes the best way to cook a fish Is not to I'm going to make a cod and arctic char tartare And all you really need when it comes to equipment Is a sharp knife You could, of course, use a food processor But then there's a tendency that the mixture becomes mushy And I don't really want that I want individual pieces of white cod And orange arctic char And I'll season the fish with some salt Just a little pinch Some mustard Some freshly grated horseradish And horseradish and mustard have a similar cool taste And when you combine them, that's very, very nice And I want some earthy notes to the dish as well So I'm adding a little bit of fresh thyme I fill this mixture into a mould like this Turn it over And voila! And the last ingredient is, of course, A forced gale blowing in from the Atlantic Ocean Making the food so much colder Vesterålen is part of Arctic Norway It's about 200 kilometres or 125 miles North of the Arctic Circle The settlements are scattered With numerous small fishing villages along the coast You think you've come to the end of the world And then at the next turn You're in a small hamlet with a school, a shop A handful of houses and fishing boats The last dish I'm going to make today Is a warming fish soup There's something about hot soup on a cold day That warms not just the body but also your soul But I think it's important That the soup consists of something more Than just something boiling Here I have boiling fish stock But I don't really think that's enough I want some warm flavours as well Those roasted flavours So I'm going to grill fish bones Here is what's left of a cod and Arctic char With the head still on and another one And I also want a little bit of shellfish flavour So here is what's left of a crab with a claw And a couple of already eaten Langoustines or Norway lobsters If you can't be bothered to light a grill Then place the fish bones and shellfish in a roasting tin Put it in the oven under the broiler And leave until it starts to get a bit charred That brings up a lot of these big bold flavours You can find all the recipes at our website newscancook.com And I leave the grilled fish bones and shellfish In the fish stock Simmering gently for about 15 to 20 minutes You shouldn't leave them in there too long More than 30 minutes And you risk having a bit of a kind of gluey fishy taste And that's not what you want at all You just want to bring out these big bold flavours Now this is a much richer Much more full-bodied Much more generous fish stock Than a normal fish stock And I'm going to add even more big bold flavours Here I've got some tomatoes that I've grilled So that the sugars have started to caramelise You can see it's slightly charred And I'll just flip them around So that they're grilled on both sides And I crush the tomatoes This will help thicken the stock Also give body to it And what we have now is a much fuller fish soup And the interesting thing is that with the tomatoes It actually tastes more of fish There's something about the sweetness in the tomatoes That brings out the nice fish flavour And I'm only going to add some fresh cod fish And some arctic char A little bit of celeriac And some fennel That I'm going to grill for a couple of minutes Before adding to the soup I think it's nice that when I serve the soup The fish is still quite rare All the other things have been punished by fire So it's nice to have one element That is not quite raw But not quite cooked either And that's it It's just a sprinkle of salt That's all we need For more inspiration about Scandinavian destinations and food Visit our website newscancook.com This program is funded by the following Norwegian salmon is ocean farmed By craftsmen blending tradition with technology Created by me, a mom of three To make mobile kids safer And your life easier MING PAO CANADA & MING PAO TORONTO