We set our kitchen up on the mountainside today offering our take on local flavors to our guests, and Christoffer from 62º Nord was their guide. He led them from the hotel up to the top of "Hautua" to overlook the area before they walked back down for lunch. The weather could not have been better and the lunch was just as good.
62º Nord offers so many great experiences for their guests in this region, they are so unique and they are great! Being on this team and cooking lunch like this is fantastic.
This is Christoffer he got the fire going and set up our grill, it worked incredibly...so hot!!! He also prepared the space with reindeer skins for all to sit on. This is such a fun way to cook: we put together a nice spread of cured meats and cheeses from the Westland and a sandwich highlighting local Lammefilet. We prepared Piggvar (turbot) and Laks (salmon) escabeche with grilled asparagus served on a potato gratin, and finished with a grilled cake with warm smokey berry compote and whipped cream.
|Preparing The Grill|
|The View From The Kitchen|
Spekemat: Chorizo og Spekeskinke fra Stranda, Fenalår fra Ringdål, Morrpølse; A Regional Dried Sausage, Norwegian Blue Cheese, and a local Brie, and our freshly baked "Cuban Bread" for the grilled lamb...sometimes cooking outside warrants a little taste from the tropics no matter how close one is to the Arctic Circle. I personally would have been quite content with this spread, fortunately though we didn't stop there.
Grilling the Piggvar was a highpoint of my day; it is so simple, Sea Salt and White Pepper, it cooked so quickly and evenly and the fat that lines the filets tasted great with the smokiness of the wood. I am really excited about our next menu.
The textures and flavors that are only accessible over an open fire lend themselves to dessert.
With some smoke and fresh herbs
the possibilities are endless.
Heres a quick tip: When grilling outside I recommend doing it like us;