| Enjoying Norwegian Delicacies |
 |
 |
 |
|
The sea is a big part of the Norwegian culture and thus fish form a vital part of the Norwegian diet. Norwegians have a wide variety of fish dishes all prepared in many different ways ranging from normal to the bizarre. The fish is used either fresh or processed with smoke, salt or pickles. Norwegians also love being in the woods of and wild places in the country and game meat was traditionally a large part of the diet. Today’s average Norwegian may not hunt for food, but meat from domesticated animals still forms a large part of the diet. From pork, to beef to mutton, the Norwegians definitely love their meat and prepare it in many amazing ways. The fish dishes available in Norway are a reflection of the society’s unpretentious nature. Despite having become one of the richest nations on the planet, the fish dish preparation has retained a lot of the traditional simplicity from the days when Norway was much poorer. Many Norwegians will still eat the head, caviar sack and liver of the fish. We will now check out some of the more popular fish dishes prepared the Norwegian way.
Torsk - This dish is prepared from Cod. The fish is poached and then served with boiled potatoes. It does not get any simpler than this. Butter can be melted and added to the potatoes along with carrots, bacon. * picture taken from http://www.bt.no/
Lutefisk - If you have heard anything about Norwegian food, you have probably heard about Lutefisk, this popular fish dish is a Norwegian favorite and excites the imagination of tourists who visit Norway. It is made using dried fish (either ling or cod) which is steeped in caustic soda (lye). The fish is left in the lye until it has turned to jelly and then it is served! The dish was probably a result of an accident a long time ago when the people were too poor to throw away fish that had been flooded with lye. Thanks to that mistake we now have a great dish to enjoy!
* picture taken from http://dinmat.aftenposten.no
The meat in Norway is also prepared in some ways different from what you are used to. Below are some of the popular meat dishes.
* picture taken from http://www.melandarbeidssenter.no/
Svinekoteletter - This culinary delight has nothing to do with letters. It is made from braised pork chops and is served the usual Norwegian way; with potatoes. Onions and vegetables are also added to give a variety in the tastes. Svinestek - is roasted pork. It is usually served for dinner on Sundays with cabbages, gravy and do not forget the potatoes. Stekte pølser – these are fried sausages. They are a usually served accompanied by vegetables, and peas and potatoes. On some occasions some gravy may be added to the meal. Sometimes the meat and fish is used to make stew. Lapskaus is one of the stews made in Norway. It is a mixture of many types of meat. Sausages, mincemeat and other types of meat are all put in. The only meat not used in the making of Lapskaus is fresh pork.
* picture taken from http://www.vg.no
The Scandinavians, like the Asians, love to mix the sweet and sour flavors to create food with great taste. In some cases the meat or fish is buried in the sour and sweet condiments and left for some time to allow the taste to get in slowly. Here are some dishes which apply these age old techniques.
* picture taken from http://dinmat.aftenposten.no
Gravet elg - is another sweet and sour delicacy. Game meat, especially moose, is usually used to make this dish. Beef can also be used. The steps are similar to those of making Gravaks but without the brandy. Aquavit or dill with junipers is used instead of the brandy.
Comments (3)
  written by Elusive Moose, February 15, 2010
Sorry, here's that link again http://www.vtravelled.com/features/article/ Foodies$2019$0020Norway:$002010$0020Culinary$0020Experi
ences/83085169179519561/
Write comment
You must be logged in to post a comment. Please register if you do not have an account yet.
|
Stekt fish - It is common in Norway to have your fish braised. For those who are new to cooking, braising is frying something in a little fat and then cooking it in very little water. When making sketk, the bones are removed, and then some salt and pepper are added before braising. This fish is served with potatoes. In some cases cucumbers and some sour cream are also taken with the dish.
Sursild - This is made from herrings. The fish are pickled with a wide range of sauces and then served with bread usually as a lunch dish.
Kjottkaker - Do not let the name deceive you. Kjottkaker is not some very exotic meal. They are meatballs made in Norway! They are served with peas, cabbages and the ever present potatoes. Some people you meet may have this with jam. Try it, the taste will definitely tickle your taste buds.
Får-i-kål - is another type of stew. It is made by putting cabbages and some mutton in layers in a large pot. Salt and pepper are added to give the stew some taste. Flour may also be added as a thickener. The mixture is then cooked in a little water until the meat is tender. The dish is served with potatoes.
Gravlaks - is a dish made from fish which has been cured with sweet and sour ingredients. The bones are removed from the fish and then it is frozen with sugar, pepper and salt. Some brandy and dill are also added. It spends up to three days in the fridge before being served.
Subscribe to this comment's feed
This is an excellent article on Norway a foodies' destination on the Virgin travel website http://www.vtravelled.com/features/article/ Foodies$2019$0020Norway:$002010$0020Culinary$0020Experi
ences/83085169179519561/