>> Funding for this series has been provided in part by the following... Horten Municipality.

[ Bottle cap pops, clinks ] >> Ahh!

>> 62 degrees Nord.

[ Wind howls ] ♪♪ Kvaroy Arctic.

♪♪ Up Norway.

>> When you can make a sauce in 15 minutes... >> Rodseth: Yeah.

>> ...and you get the silver in Bocuse d'Or, then you're doing something right.

>> Rodseth: Yes.

You can just say it, Christopher -- you're a genius.

>> [ Laughs ] ♪♪ ♪♪ >> Rodseth: Hi, and welcome to "New Scandinavian Cooking," from the Peninsula Fosen here in Mid-Norway.

I am Christer Rodseth.

I'm in the municipality of Afjord, not far from Trondheim, Norway's third city in size.

But out here, on the rugged coastline, it feels a little bit colder because it's a bit closer to the North Atlantic.

It's late fall, and winter is approaching, so the growth on land has come to a halt, but under the sea surface, it's still teeming with life.

In today's program, we'll investigate this richness of the sea.

I'll visit a mussel aquaculture.

I have been told that it's one of the most sustainable ways of producing food.

I need to know more about this.

There will, of course, be some cooking for you.

To start off with, I'll make a salmon tataki, served with some coleslaw and an egg custard cream.

Then we'll meet up with a good friend of mine, Christopher.

He's a famous chef at Speilsalen, known for fine dining in Trondheim.

Together, we'll go foraging for sea mussels on the Atlantic seaside of the Fosen Peninsula.

If you have a diver to help, it's a great way to put food on the table.

We'll cook up a clam chowder with the Norway lobster, the langoustine.

And finally, Christopher has promised to prepare a fantastic fish dish in his restaurant at Britannia Hotel -- pan-fried monkfish fillet served with a shrimp sauce and a green-pea puree.

♪♪ My first stop is Strandbaren at Stokkoya Sea Center, run by Roar Svenning, entrepreneur, diver, and foodie.

He has great knowledge of local ingredients, and he offers me some treasures of the sea.

Wow.

So, look at these -- local stuff just from out here, yeah?

>> Yeah.

I dived after these yesterday.

Yeah.

>> Rodseth: So you're diving yourself?

>> I'm diving myself, yes.

>> Rodseth: Sea urchins.

Lovely.

They look really beautiful.

We use them at a bar, at the beach bar, as a local produce.

>> Rodseth: I can't wait.

Thank you so much for this.

>> Now, this is a sea urchin cracker and a scooper, so be careful.

>> Rodseth: Okay.

Thank you.

I'll try.

Yeah.

Okay.

Ha det.

So, now, with these lovely sea urchins in my hands, I'm going to make you a lovely dish with the sea urchins and salmon.

It's going to be like a salmon tataki with a beet coleslaw, in a way, with these lovely sea urchins in almost like a chutney with fennel, cream, and chives.

So we're going to start off with the salmon.

This has been, like, salted for 15, 20 minutes with salt and sugar.

Smoking-hot pan before you put it on.

It's going to go so quick.

It's like 45 seconds on each side because it's going to be almost like raw in the middle.

Now, while this is cooking, I'm just going to cut one lemon in two like that, and just... to get that caramelized.

Make sure you have contact on -- on all sides of the salmon, and that's it.

Leave it to rest.

With the salmon, I would like to make a beet coleslaw.

So I got some purple beets.

I got some yellow beets.

I've got different colors.

So I'm just going to slice some yellow beets first.

Be careful with the mandoline.

It's sharp.

And purple beets.

And, as well, I love Jerusalem artichokes.

So I'll take some of that, as well.

Has a bit more crunchy texture to it, which I love.

And I'm going to cut them into thin, thin slices.

And to finish it off, I'm going to add some spring onions, as well.

Spring onions gives this, like, sweet onion flavor.

And it's really good with the salmon tataki.

So a bit of salt.

And in here, you can see, I made a mayonnaise already.

So it's a mustard mayonnaise with some sour cream in it.

Four spoons.

And just mix it around.

Look at all the colors.

Looks beautiful.

Okay.

That's it.

Now we just leave this over here for a second.

And now for the sea urchins.

Take one, and just... And it opens up.

You can see this beautiful roe.

That's what we want.

So I got this special sea-urchin spoon almost.

So I'm just going to scrape this into this sea urchin sift, I guess.

Afterwards, you just rinse it in seawater, so like that, just to get only nice and clean sea-urchin roe.

Look at that.

Beautiful.

Okay.

Now I'm going to start making this sauce.

Add half a cup of cream and just bring it to the boil.

While that's happening, I'll take some fennel on the mandoline again.

I really love fennel.

It just has the complexity I really, really love, both flavor-wise and texture-wise.

So now we've got that.

I'm going to add some chives.

It's quite windy here on the beach.

I just have to make sure the chives doesn't blow away.

So you see, the cream is just, like, slightly brought up to the boil.

And then just add the fennel and the chives.

In with it, and just stir it quickly.

Add some lemon juice into this lovely sauce.

And, finally, gonna add this roe, as well.

Like that and just give a quick stir again.

So let's plate.

We have our lovely slaw, our beet slaw.

Look at the colors, people.

Beautiful.

So now it's time to cut the salmon.

So I'm just going to cut it into slices like this.

And I've got some lovely sea buckthorn syrup.

Sea buckthorn is a bit acidic.

It's almost like bitter.

It's quite hard acidic.

But this is cooked with sugar, so it's actually quite sweet.

And you still have the lovely flavor of it.

So I'm just going to brush that on.

Looks like barbecue sauce, I know, but it's not.

I can promise you.

I would never put barbecue sauce on salmon.

You see it's, like, raw in the middle.

Just slightly cooked on the outside.

I'm going to put some almonds on.

I got some lovely salted almonds.

Just to get some nice texture to the dish.

And, of course, our sea-urchin roe chutney with fennel and chives.

And this misses just one thing, in my opinion, and that's some color.

So I got some lovely purple edible flowers, and I've got some cress over here, which I'm going to cut, as well.

So now, guys, we've got it.

Beautiful.

You can find all our recipes at our website, newscancook.com.

♪♪ [ Chuckles ] ♪♪ Stokkoya and the neighboring islands have many beautiful places to visit, along with a diverse range of seafood.

This is precisely why I'm here.

For Norway, utilizing the bounty of the sea has always held great significance.

It's just the way it's done that I've changed over the years, and aquacultures are the new thing.

Just a few miles away, Ole André has arranged a boat excursion to one of these farms located in the Afjord municipality.

He's assured me that I'll have enough rope-grown blue mussels for my next culinary creation.

However, there's a chance we might end up filling the entire boat with blue mussels.

We'll see.

Only time will tell.

Now this amount is, like, ridiculous.

This is -- This is the best mussels we have in Norway.

>> Rodseth: Yeah.

>> Yes.

And the quality at this moment is very, very good.

>> Rodseth: If you just give me now a couple of gallons of cream, I'll fix some pomme frites, and I'll make a party here in Afjord, I can promise you.

>> And it'll take only 10 minutes, and you'll have it ready.

>> Rodseth: Yeah.

>> So it's real fast food.

>> Rodseth: So one ton of mussels in this bag.

And that's just one bag.

How much do you think you have here in Afjord?

>> We produce 700 tons each year, and half of it we have in here in Afjord.

>> Rodseth: And mussels are actually quite good for the environment.

>> Yes, they're filtering the seawater.

>> Rodseth: So this little mussel here, it actually filters the seawater?

>> Yes.

>> Rodseth: How much?

>> It's 3 to to 6 liters each over.

>> Rodseth: Like one gallon.

Wow.

>> One gallon each over for one of these.

>> Rodseth: That's insane.

When it comes to food, like now, in these modern days, sustainability is really important with the food, as well.

How do you say with the mussels?

Are they sustainable?

>> This is natural spooning, and we have a lot of ropes in the sea.

And when the mussels spoon, it goes to the ropes and grow there for three years.

>> Someone told me that this is a carbon-neutral production.

>> Yes, that is true.

There is no additives, nothing to this production.

>> Rodseth: It's all natural, 100% natural.

>> 100% natural.

>> Rodseth: So what's your favorite?

If you're going to cook mussels for dinner, what are you going to cook?

>> I put some vegetables in it and a little wine.

That's my favorite.

>> Rodseth: Like a stew almost.

Yeah, I love moules-frites.

This is, I think we can say, over 1 million portions of moules-frites.

>> Yes, it is.

>> Rodseth: It is, yeah.

Cool.

Well, I'm going to cook tonight, and I need some mussels, so maybe I'll just bring this small little bag with me.

>> Yes.

Just bring it with you.

>> Rodseth: Thank you.

Looks heavy.

>> [ Chuckles ] ♪♪ >> I have some mussels for you.

>> Rodseth: That's it?

>> That's it.

>> Rodseth: Okay.

Generous.

No, I'm just kidding.

Thank you so much.

I promise you, this is gonna be really, really nice.

>> I hope so.

>> Rodseth: Thank you.

Since we are close to the sea, it's only fitting that today's cooking revolves around seafood.

Alongside my friend Christopher, we'll prepare a meal on the sundeck of Naustet, an ancient boathouse and fishery, now a luxurious retreat.

The owner, Remy, will be diving for the fresh scallops.

>> Going out for a swim?

>> Yeah, I'm gonna pick up some scallops for you guys.

>> Rodseth: Thank you so much for the sacrifice.

We are happy we are on land today.

>> It's very cold in the water now I think.

It's 10 degrees.

>> Rodseth: 10?

Okay.

Yeah.

>> That's perfect for the scallops.

It's perfect.

>> Yeah.

>> [ Exclaims ] ♪♪ ♪♪ >> Rodseth: Here he comes now.

>> Oh.

This is amazing.

>> Rodseth: Wow.

>> [ Speaking indistinctly ] >> Rodseth: Oh, thank you, Remy.

>> Thank you, Remy.

>> Rodseth: [ Chuckles ] >> Look at that.

>> Rodseth: This is so amazing.

Here you are.

>> I think it's so fresh now.

>> Rodseth: It's really difficult to open, though.

>> It's hard to open it.

And it's pulsing, as well.

If you can hold this... >> Rodseth: Yes.

>> It's very simple.

Just put my finger around the mussel.

If you see, when I cut it, you can see it moves.

It moves.

>> Rodseth: Wow.

This is like the freshest it can be.

>> Yeah.

This is quality.

Mmm.

You get the sea flavor.

We get the sweetness from the scallop, the texture, everything -- so perfect.

>> Rodseth: Well, you can get scallops almost as fresh as this in Trondheim, as well.

>> Yeah, but they are... >> Rodseth: Not like this, of course, but, like, picked the same day maybe?

>> Yeah, yeah, yeah.

In the morning, and we get it in the evening.

It's very important to have pressure on the scallop, that it doesn't open and dries out.

So you... >> Rodseth: Keep it closed.

>> ...keep it closed and dark.

>> Rodseth: Mm.

>> Then it's fresh the day after, as well.

Mm.

Oh, you'll come up.

[ Laughter ] Oh.

[ Laughs ] ♪♪ >> Rodseth: Wow.

Look at this.

>> Yes.

>> Rodseth: Food treasures from Trondelag.

>> Yes.

This is really, really fresh ingredients.

This is what Trondelag is well-known about -- shellfish.

>> Rodseth: So we're actually gonna make, like a clam chowder.

It's going to be with some raw shrimps, lobster, langoustine.

We've got different mussels and nice vegetables and lots of love.

>> Yeah.

>> Rodseth: Yeah.

>> I'll just start with the soup, use some shallot.

>> Rodseth: Is there something you like to make?

Simple, like simple soups with just fresh ingredients?

>> Yeah.

I love to make soup like this because it's so easy.

It doesn't take a long time to make, and with these fresh ingredients, as well.

>> Rodseth: Because good produce gives good food.

>> Yes.

>> Rodseth: As long as you treat them properly.

>> Yeah.

>> Rodseth: Yeah.

Got onions going.

>> Yes.

And now I'm going to have some white wine.

And now I have to boil it really, really hard.

>> Rodseth: Yeah.

>> Because I'm going to have the mussels in.

>> Rodseth: Yeah.

>> For three, four minutes.

>> Rodseth: Just so they're open, yeah?

>> So they open.

And we're going to use the stock to make a really nice soup.

>> Rodseth: Good.

>> Then I will just start to do the lobster.

>> So when you opened Speilsalen, this has been, like, something you've thought about for a long time?

>> Right after Bocuse... >> Rodseth: Yeah.

So Bocuse d'Or.

>> Yes.

Bocuse d'Or.

>> Rodseth: Yeah.

>> I was traveling a lot.

>> Rodseth: Yeah.

>> I get tired of that, and I wanted to be more at home.

So when Mikael came to me, the manager of the hotel, and asked me if I want to have Speilsalen, no doubt.

>> Rodseth: Yeah.

>> I just -- yes.

>> Rodseth: And did you know at that moment you wanted to have a Michelin star, as well?

>> Yes.

They were like, "Try to get one star in about three years," but we got the star after 10 months.

>> Rodseth: Yeah.

You don't have to brag, Christopher.

Good job.

>> [ Laughs ] Now we are trying to get some more stars.

>> Rodseth: So you want 2 or 3?

>> We want three.

>> Rodseth: Okay, sure, yeah.

>> So we're going for three, but it's going to take some years to -- to get that.

But I think we work much better when we have the pressure on us.

>> Rodseth: Of course you do.

>> Okay.

Now the mussels are finished.

And then I do the stock here.

It smells so good.

>> Rodseth: Yeah.

>> And now I have a cream and milk -- 50/50.

>> Rodseth: Yeah.

So what else we got to do?

Maybe langoustines?

Maybe we can do the... >> Yeah, they're really fresh.

>> Rodseth: Yeah.

>> And in Stavanger, we don't have as big as this.

>> Rodseth: Because you're from Stavanger.

>> Yes.

So when I come to Stavanger and I see the small langoustine that they have there, I say, "Oh, is it a shrimp?"

>> Rodseth: [ Laughs ] >> So, yeah.

>> Rodseth: But is that the reason why you moved to Trondelag?

Because they have better langoustines or were there other reasons?

>> Yeah, that was the reason.

>> Rodseth: Yeah.

Main reason.

>> [ Laughs ] No, I moved to Trondheim because my wife is from here.

She's from Stocksund.

>> Rodseth: Yeah, just over here.

>> Yes.

And I was at a vacation here one summer when I met Siri, and I just fell in love with the place.

It's so quiet.

People are so nice here.

You have a lot of good ingredients.

Trondelag is well-known about the quality of the shellfish around the world.

So that's something I'm very proud of to be a part of.

>> Rodseth: Me too.

I think we have good enough mussels that I can go just quickly grill the langoustines.

>> Yeah.

So if you can do that.

And now I'm just going to have some butter inside soup.

♪♪ I'm going to taste the soup with some vinegar, some apple vinegar from Denmark.

I use that as acidity instead of lemon.

You get a much more fruity taste.

Oh, this is really, really good.

♪♪ ♪♪ >> Rodseth: I'll just get the langoustines.

>> Yeah.

♪♪ >> Rodseth: Nice and warm.

I'll cut some apples, as well.

>> Yes.

>> Rodseth: You get this freshness.

>> And when you make shellfish soup in Norway, we have to use dill.

>> Rodseth: Look at that.

For more inspiration, visit our website, newscancook.com Smells beautiful.

So this is the clam chowder with the -- you got langoustine, lobster, you have the mussels.

There's lots of love in it, and I can't wait just to go for it.

Mmm.

>> It's really, really good sea flavor.

>> Rodseth: Mmm.

>> You have the sweetness from the lobster, also, with the acidity from the apple.

>> Rodseth: Wow.

And next up now is actually Speilsalen.

>> Yeah.

>> Rodseth: Your home.

Your second home.

>> Mm-hmm.

The local fisherman comes in with their -- I hope he has some monkfish for us.

And then we're going to make that in Speilsalen.

>> Rodseth: Lovely.

Can't wait.

♪♪ >> Hello.

>> Hallo.

>> Rodseth: Did you get any fish?

>> Yes.

>> Rodseth: Any monkfish?

>> Yes.

>> Oh, lovely.

We'll take one.

>> Rodseth: [ Laughs ] >> Oh, amazing.

That's a big one.

Thank you.

>> Rodseth: Thank you, Joakim.

>> Bye.

>> Rodseth: Bye.

>> Bye-bye.

♪♪ >> Rodseth: Carrying the daily catch given to us by the fishermen, we make our way to Trondheim and the renowned Hall of Mirrors, located within the Britannia Hotel.

[ Conversing in Norwegian ] ♪♪ >> So in your living room.

Lovely.

>> Yeah.

>> Rodseth: What are we making?

It's a lovely monkfish dish.

>> Now we're going to make the sauce from Bocuse d'Or in 2017.

>> Rodseth: Wow.

>> So I think you do the pea puree, and I will start with the sauce.

So if you just can do the shallot?

>> Rodseth: No problem.

>> And I peeled some... >> Rodseth: Shrimps?

>> Yeah.

And I'm going to have a really hot casserole because I want to roast the -- the shrimp shells.

>> Rodseth: So how are things?

Busy in Speilsalen?

>> Yeah, it is very busy.

We have a lot of guests after we got the star.

>> Rodseth: Yeah.

>> Yeah, it been an amazing year.

>> Rodseth: Yeah.

>> And, yeah.

Now -- >> Rodseth: The sauce now, I can smell it.

>> You can smell the roasting from the the shrimp.

And I use fennel seeds.

>> Rodseth: Mm-hmm.

>> Also star anise.

>> Rodseth: Mm.

>> And then I use green chili.

>> Rodseth: Mm.

>> Some ginger and some garlic.

And this sauce is only going to cook for about 15 minutes.

If it cooks too long, you're going to get this ammoniac taste.

>> Rodseth: Mm.

>> And I don't want that.

I want really, really nice fresh roasted shellfish taste in the sauce.

>> Rodseth: I'm just going to get my shallots on for the pea puree.

>> Yeah.

>> Rodseth: Just going to sweat these in some oil.

>> Yep.

So I've got your onions here.

I've got the tomatoes for you, as well.

>> Yeah.

If you can put it in here.

Now we are going to have the white wine inside.

And one secret when you make a sauce with the wine.

>> Rodseth: Yeah.

>> I always use as much wine as I want to have the amount of sauce.

So if I want 5 deciliter, it's going to use 5 deciliter with the white wine.

>> Rodseth: So you want to make 2 cups of sauce, you use 2 cups of wine.

>> Yes.

>> Rodseth: That's insane.

But it's probably really good, though.

>> That's going to be an amazing sauce.

>> Rodseth: So I'm just gonna add some butter in these onions now.

And now you leave it, like, boil really hard for a while.

>> It's very important that it's boiling all the time.

Also, I'm going to -- to cook the leek -- the second-year leek.

>> Rodseth: Mm.

>> It's almost like a long, really long asparagus.

>> Rodseth: Mm.

>> And the flavor and the texture in this vegetable is so good.

>> Rodseth: Mm.

Just gonna add some cream into my puree.

It's gonna boil for a couple of minutes, and then we're gonna mix it.

But now this monkfish, Christopher, personally, when I cook fish, I like to treat fish like it's -- almost like it's meat.

So I like to temper the fish, I like to cook it, I like to rest it.

But especially with monkfish, you need to rest it for a long, long time.

>> Yes.

>> Rodseth: Nice hot pan.

>> Yeah.

>> Rodseth: I'll just get this going, and how's your sauce going there?

>> Now I use 2 cups of milk.

>> Rodseth: Yeah.

>> And 1 cup of cream.

>> Rodseth: Yeah.

And now I just added the butter into the fish, as well.

I'm gonna make sure I have lots of butter on top of the fish to keep it caramelizing.

Make sure the heat gets up from bottom and from the top.

I'll just take this fish out now so it can rest, and I'll start mixing up the pea puree.

♪♪ ♪♪ I feel like I have to speed up now because you are starting to be annoyed.

>> I'm almost finished here now.

>> Rodseth: You are?

Okay.

>> So, uh... >> Rodseth: Please hurry up?

Is that what you're saying?

>> Yeah.

As always.

>> Rodseth: As always.

Oh, okay.

We actually competed together a couple of years ago in Stavanger?

>> Yeah.

>> Rodseth: Who won?

I think I beat you, no?

>> Oh.

Yeah, that we're not talking about.

>> Rodseth: Okay.

Forget it.

[ Both laugh ] >> So I have some whole piece and cooked shrimps, some lemon juice, and some olive oil.

>> Rodseth: Yeah.

So don't disappoint me, Christopher.

I've got high expectations for that sauce.

>> Yeah.

Me too.

>> Rodseth: When you did this in the Bocuse d'Or competition, the judges, were they -- >> I think they got amazed because I didn't have any stock with me.

I only had fresh shellfish with me, and I roasted it.

It smelled really good.

The French judges were really impressed.

And when you can make a sauce in 15 minutes... >> Rodseth: Yeah.

>> ...and you get the silver in Bocuse d'Or, then you're doing something right.

>> Rodseth: Yes.

You can just say it, Christopher -- you're a genius.

>> [ Laughs ] If you now would cut the fish?

>> Rodseth: Yes.

>> Here, I got the shrimps and the peas.

>> Rodseth: Oh, lovely.

>> Also got the caviar.

This is our own special edition caviar from Speilsalen with a lot of nut taste.

>> Rodseth: Looks beautiful.

I love caviar.

>> Now we're going to have the sauce -- the shrimp sauce -- and some herbs.

♪♪ And voilà!

>> Rodseth: For recipes and more, visit our website newscancook.com.

♪♪ The sauce is beautiful.

>> You get the really, really good roasted shellfish taste.

You get the fresh shrimps.

The pea puree that is sweet.

This is a good combination for me.

This is something I want to eat at home.

>> Rodseth: Mm, me too.

So thank you so much, Christopher.

>> Thank you so much.

>> Rodseth: These have been some great, great days.

And this restaurant of yours, congratulations.

Beautiful.

>> Thank you so much.

♪♪ ♪♪ ♪♪ >> For more of the "New Scandinavian Cooking" experience, visit our website and social media.

♪♪ Funding for this series has been provided in part by the following... Horten Municipality.

[ Bottle cap pops, clinks ] >> Ahh!

>> 62 degrees Nord.

[ Wind howls ] ♪♪ Kvaroy Arctic.

♪♪ Up Norway.