What is served in expensive Norwegian restaurants. Sami cuisine

The case when this manages to try, perhaps, once in a lifetime. Well, just to the very north of Norway, where the city of Tromsø is located, it will be difficult to get. Not everyone can afford Norwegian restaurants. Is it the case when all this came to Moscow, carefully wrapped up by the Sami, the indigenous inhabitants of the north of Scandinavia.

An unusual acquaintance was prepared by the first in Moscow culinary studio Accademia del gusto, and the cooks from Norway itself were brought by the press service of the Russian Ski Federation, skiing, of course.

Meet this Jacopo. He is Italian from the Lombard town of San Pellegrino Terme and has been working in the kitchens of traditional Norwegian restaurants for several years. He loves winter very much and loves Russia very much, here in Norway he is raising money to open his own restaurant with us.

Jacopo did not come to us empty-handed; there was nothing in his suitcase except food from Norway. The whole space was occupied by Norwegian beer, the famous northern vodka aquavit, dried venison, smoked heart, deer tongue and various types of cod.

If all the alcohol is in store, then the rest of the Jacobo was given by the local Sami farmer when he found out that he was going to Moscow to feed the Russians. Thank you dear Sami farmer!

Heart and tongues.

From all this, Jacopo prepared what he does in his restaurant. Lunch at such a restaurant (without alcohol) will cost you about 5000 rubles. And here you have a great opportunity to see everything and practically try (do not chew the screen!)

For warming up, we tried the fish and chips in Norwegian - fried cod tongues (literally tongues) with french fries, venison straws and its tongue. The tongues of all fish in Norwegian cuisine are considered a delicacy and are very expensive.

We process cod reeds.

Stitching venison.

Cut the deer tongue.

Fry.

But such a deer tongue. It goes well with soy sauce. You can eat right away.

Fry the cod tongues in batter.

The first served pea cream soup with fried pumpkin seeds and a smoked deer heart.

Boil the peas.

Cooked peas with cream goes into a blender.

The bottle in Jacopo’s hand is not because he drinks from it. Just a little sparkling wine is added to the soup. It's all about the bubbles, as he told us.

The main dish was dried cod with boiled potatoes and pumpkin in a creamy sauce with the addition of a dried deer heart. The secret of that cod is that in water it again becomes soft and juicy.

By the way, where else, if not in Russia, can cooks from Spain and Italy meet in the kitchen ... another, a Cuban, stood nearby. True, they did not appreciate the northern cuisine.

For dessert, there was a warm cloudberry cream dessert, yum-yum.