Fårikål - Lamb in Cabbage

Serves 3-4

 

Ingredients:

2 pounds lamb cut into serving pieces

1-1/2 or 2 medium size heads of cabbage

1/4 cup flour

1 teaspoon sea salt

4 teaspoons whole black pepper

1-1/2 cup (3 deciliter) boiling water

 

Cook in crock pot on low all day.

Preparation:

Cut cabbage into wedges

Layer meat, cabbage, sprinkle flour, pepper and salt in between.
Finish with cabbage on top. Pour boiling water over and turn on your crock pot.

 

There will be lots of delicious gravy when the meat is done.

 

Before serving you may want to remove some of the whole black pepper corns, or warn your guests to move them to the side.

 

Using whole pepper corns instead of freshly ground pepper gives this dish a much better flavor.

 

Fårikål is typically served with steamed potatoes and carrots.
But any vegetables of your choice will work out fine.

Norsk Fiskesuppe

Serves 3-4

 

Ingredients:

1-1/2 cup (1/3 liter) cream

3 pints (1-1/2 liter) seafood stock

or (fish bouillons and water)

2-3 carrots chopped

2 stocks celery chopped

1/2 celery root chopped

1 parsley root chopped

3/4 cup green onions

1/2 cup chopped onions

2 tablespoons flour

1-2 tablespoons red wine vinegar

1-2 teaspoons sugar

5.3 ounces (150 gram) cod fillet

5.3 ounces (150 gram) salmon fillet

5.3 ounces (150 gram) shrimp

5.3 ounces (150 gram) tilapia

fillet, or other fish fillets of choice.

2 bay leaves

Salt to taste

Freshly ground white pepper

Chives and paprika for garnish

Preparation:

Bring water, bouillons and bay leaves to boil in stock pot.

Add vegetables.

Cook for 5 minutes.

Cut fish into smaller pieces and add to pot.

Bring to boil and turn heat down heat to simmer.

Add red wine vinegar and sugar to taste.

Stir 2 tablespoons flour and 1/2 cup cold water until smooth.

Add mixture gradually while simmering.

 

Whisk in cream while simmering. Let rest and serve. Garnish with chives, parsley and paprika.

 

Hope you will enjoy Norsk Fiskesuppe. God Middag

Roasted Salmon with Potatoes, Cucumbers and a Dill Sauce

Serves 4

Ingredients:

4, 7 ounce wild salmon fillets, skin and pin bones removed

1 tablespoon olive oil

1 tablespoon lemon juice

Kosher salt and black pepper

 

Directions:

Preheat your oven to 400 degrees.

Line a sheet pan with foil. Toss the salmon fillets in the olive oil and lemon juice, and sprinkle with salt and pepper. Make sure all the fillets are evenly coated in the mixture. Roast the salmon fillets in a single layer on the sheet pan for 8-10 minutes depending on size. They should be slightly firm to the touch. For more rare salmon, cook for 6-8 minutes. Let the salmon rest out of the oven for 5-10 minutes, then serve with the potatoes, cucumbers, and dill sauce.

 

Hasselbeck Potatoes

Ingredients:

Roughly 24 small creamer potatoes (or 4 large potatoes if that’s what you have on hand)

2 tablespoons olive oil

Kosher salt and black pepper

 

Directions:

Preheat your oven to 425 degrees.

Slice each potato ¾ of the way through, making thin incisions about 1/5th of an inch apart, all along the length of the potato. To make this easier, you can set each potato inside a curved spoon and slice against it. The spoon will prevent you from cutting the potato all the way through.

On a sheet pan, toss the potatoes with the olive oil, salt, and pepper, making sure to coat everything evenly. Place all the potatoes sliced side up, and roast for 15 minutes. After 15 minutes, toss the potatoes around in the pan, and roast for another 15 minutes. Toss them again, and roast for another 5-10 minutes until the potatoes are tender and golden brown. The slices will pull apart creating deliciously crispy edges and soft, fluffy interiors.

 

Quick Pickle Cucumbers

Ingredients:

Six Kirby cucumbers, or two English cucumbers

1 teaspoon kosher salt

1 teaspoon sugar

1/2 teaspoon black pepper

1 tablespoon white wine vinegar

 

Directions:

Slice the cucumbers thinly into disks, and add them to a bowl with the salt, sugar, pepper, and vinegar.

Mix everything to combine, and allow everything to marinade for 30 minutes to an hour.

 

Dill Sour Cream Sauce

Ingredients:

½ cup sour cream

¼ cup Dijon mustard

3 tablespoons chopped fresh dill

Zest of 1 lemon

Fresh lemon juice, kosher salt, and black pepper to taste

 

Directions

Stir everything in a bowl to combine. Allow to stand for 30 minutes before serving (if possible) to allow the flavors to meld

PS! Placing the peppercorns in a cheese cloth bag, will make it easier to remove them.

 

 

Back to Top

© 2017 All rights reserved Norwegian Ridge Language Camp. Spring Grove, MN.   507.498.2267 - info@norwegianridge.org

 

Web design by: KATHRINE MYRAH photography