Today we’re sharing head chef Rich’s tasty sauerkraut recipe with beetroot and horseradish. Sauerkraut – or ‘surkål’ (literally meaning sour cabbage) as we call it in Norwegian – is the perfect pairing to many of the winter roasts we enjoy here.
Sea Urchin – kråkebolle – are abundant in the Northeast Atlantic, and are often overlooked as a food source. The good news is that the urchin’s roe is a delicacy and can be eaten raw; straight from the ocean.
It’s an early spring morning, the 6th of March, 1890. Hundreds of fishermen have gathered around the inlet of the fjord, ready to claim their right of the arctic cod that’s lurking inside. But they can’t get inside…
Where the fresh wind blows white horses towards sharp black mountains that fall steeply to the sea, where giant cod swim deep below the sharp eyes of circling sea eagles, the moss-carpeted Lofoten islands sit in the far northerly west of Norway below Tromsø, ninety-five miles north of the Arctic Circle.