Norwegian cuisine is full of exotic! We do not know a lot about Norwegian cuisine. And this is absolutely wrong, because it deserves the best! Of course, this is a Scandinavian cuisine, there is a lot of dairy, fish, bread like in Swedish cuisine, because here, in addition to oats and barley, the cereals do not grow. "Bread" - Tunnbrode , "Pellets" from potatoes, rye and wheat - Leftse . Tunnbread just crumble and poured milk, and eaten with marmalade.
Methods of cooking fish are very archaic.
Trout is sometimes prepared for the Swedish manner, in our understanding it is a flicker fish, in Norwegian - just fermented. Cheer courage - try it is called Rakfis , but the smell is specific .... :)
Cod also harvested us strange. It is soaked in soda solution, dried. And then washed and it turns out like jelly. Loutefis , it is exactly the same as it is called, strokes in large quantities with mashed potatoes, pea porridge with melted squalls and of course with Akavit! And just a dried cod or other white meat is called Tonthisk.
What to try.
But "ok" sues and walign too well. In dill - Gravlah , different variants Smoked salmon In general, a lot of fish: mackerel, herring, cod, sardines. Many mining Arctic Krepeto. To. Shrimps are often put on a sandwich. Red caviar Norwegians often do as a path! Salmon Very tasty baked with pieve and carrots in foil. BUT Haltus Z. A carbon and served with roasted onions and apples.
Like Icelanders Norwegians love to smoke Baranje heads . Also food is not for the faint of heart. They are prepared with cabbage and black pepper branches. And here Salted smoked lamb ribs and ham We understand easier.
Interesting and unusual garnish for Solonina In Norway, manna porridge with sour cream, salt, sugar and cinnamon!
Spices Norwegians do not have a lot: dill, cumin, different types of bow, juniper berries ... generally love the sour-sweet combinations in the brine to the fish and to the meat, but it is like in Scandinavia.
Leg of sheby
Syric meat of sheep and a lot of game.
The meat of the amateur sheep, but very interesting to try. Die is generally a lot: reindeer, elk, bird .. moose extinguished with roots
Tatars from Medveda
home kitchen These are such refueling in the dark sauce - Kyotkinker . But they are made from any red meat at all. And from the fish makes the techniques Fishkekaker in white sauce or Dumpling Fishkeboller . This is all for sale as plopabricks in any supermarket.
Messenger and other types of Tatar on the bouncer
She is generally raw, in the form of a Tatar. Just raw membaretin, seasoned with different bow and spicy herbs. Good goes under the aquarity (cumin vodka). Aquavita species, there are sweets. These are not liqueurs, it is also such a "vodka". Tatars are generally loved, from salmon, from beef. It is always scan of scuba, with onions chopped onion, salted cucumbers and raw yolk. But with the purchase of alcohol in stores, of course there will be problems. Some establishments have generally refused to sell it, and in others you will have a preinfarctional state.
Sea hedgehogs.
Brush orange flesh, it can be simply leaving the spoon, and you can add with soup. Then he will acquire a pleasant nut-iodisto-salty taste.
Sea urchin
Whale meat.
Tight, red ... Now in Europe it has already come out of fashion, but there are still there in Norway ..
Sweet is also interesting.
Crispy waffle tubes bake. There is still an interesting product from Phantzkake - in the form of a horns of an abundance or spiral pyramid.
Heavy dough pancakes with lots of eggs .. In the sour cream add a brown and sugar, the Molon is generally very diverse.
In general, drink a lot of coffee, cool coffee and often add alcohol .. with whipped creams there are made a jamble cranberry. Still many desserts with a lingonberry. There are apple pie, it is served with vanilla and ice cream.
There are things completely stunning.
Cheese !!!!
/strong> Cheeses are completely unusual. Norway is a bad country and cheeses they manage to do from the cheese, what remains after cottage cheese. True, some milk add. Cheeses are different, with the addition of goat, cow. All of them are salted and caramelized at the same time, all brown, because serum warmed well, sooooo unusual! Immediately try and take with you: Gatetown Gaimelost, a pultost, brunost, etc. You immediately recognize them in color. By the way, the cheeses are very combustible and explosive. When the car tanned in the tunnel with these cheeses, then he was extinguished 2 weeks. Cheeses are sold everywhere, it is not uncommon.
Money from cloudberry.
How modestly speak Norwegians: "This is Rols Royce from all kinds of honey." It needs to be sought in the Magazes of the upper price segment. Yes, expensive, but worth it!
A couple of addresses in Oslo for every taste
: Nilsen Spiseri Tollbugata 8 A (delicious and inexpensive, very many enthusiastic outlines of the public), Engebret Café (prestigious institution specializing in seafood and fish, with an unfairly good selection of wines at the average price level), Det Gamle Raadhus (in the town hall, quite rude and Prestigious institution), Stortorvets gjaestgiveri (immediately behind the cathedral, traditional kitchen and your own beer, average prices).
But, of course, Norwegian cuisine you will find everywhere, you just need to know what to look!