Foods to try when you in Paris -Chillitos

 Kjøttkaker

This easy dish is common throughout the country and several households eat it . Minced meat is experienced and kneaded with a variety of ingredients, like onions or rusk, until it's formed into small cakes and pan-fried. This staple is experiencing something of a renaissance after being sidelined by trendier imports like pizza and tacos through recent years.


Foods to try when you in Paris -Chillitos
Foods to try when you in Paris -Chillitos


Lefse

Norwegians love this sweetened variety of the traditional soft flatbread having a cup of coffee. It is slathered with a blend of butter, sugar, and cinnamon, then thoroughly folded or rolled and cut into portions so it's easy to carry. The need to quickly get back into the areas after dinner maybe necessitated the simple, mobile nature of this dessert as well as to this day, it is possible to grab you to go on ferries across the nation and in well-stocked grocery stores.


Klippfisk

Spanish fishermen came up with this way of preserving fish for the long trip back in the North Sea. Salted, pressed and dried cod is well-known as the star of this Iberian dish bacalao and you can encounter fine examples of the in Norway, also, particularly in the northern areas of the west coast. But, it's also used to great effect in the dish plukkfisk in which the salty fish is boiled and harvested from the bone prior to being tucked into creamy mashed potato.


Pinnekjøtt

This hearty meal of salted, air-dried rib of sheep is traditionally served on Christmas Eve. It originates in the rolling valleys of the west coast where cows farming is all but hopeless nonetheless sheep are plentiful. The rich, salty taste is balanced by the sweetness of this kohlrabi, making the dish rounder in flavour.


Svele

Originating on the west coast, this batter-based cake has gained fame across the nation in the last 40 years. Unlike the pancakes they resemble, svele is generally an afternoon treat with coffee, eaten hot out of the pan. They're served buttered and covered with whatever sweet from syrup to uniquely Norwegian brown cheese.


Raspeballer

This dense ball of mashed potato and flour is slowly simmered in stock with fatty cuts of sheep or pork. It is generally served with thick cubes of pan-fried bacon and lots of egg. Many restaurants serve it as a special each Thursday afternoon. However, in its heart, it's a heavy duty farmer's dish. One can only assume it was developed to keep the work force insulated throughout the harsh Norwegian winter. The result is a glorious mix of salt and fat which activates each the brain's pleasure receptors.


Rakfisk

These fermented fillets of freshwater trout hail from the landlocked parts of the country. They're salted, layered in wooden barrels and covered with interlocking branches prior to being left to ferment for months. It is most frequently appreciated on the soft flatbread lefse (see above) that is spread with butter and soured cream and served along with a onion and beetroot salad. The pungency of this fish can be overpowering, but using liberal quantities of butter and soured cream, it's well worth trying!


Lutefisk

This festive dish of dried cod soaked in lye (a strong alkali) extends all of the way back into the 16th century -- it is mentioned in ancient literature as being favoured by royalty. The process of creating it is complicated, but in nature a soak in lye before the second of 3 cold-water rinses alters the look and texture of the fish (making it springy). Each one the caustic lye is removed by the time you're served it, normally with generous amounts of celery, mashed peas, boiled potatoes and golden syrup.


Bergensk fiskesuppe

This subtle and delicate fish soup out of Bergen often rivals the upfront and highly effective bouillabaisse of Marseille. It's traditionally made with a mild fish stock based on neighborhood small pollock. Double cream is inserted into the concentrated inventory for a slick soup served with little fluffy fish balls made from finely ground haddock, cod and pollock. Egg yolk, soured cream and a touch of vinegar have been added once it's taken out of the heat to give a characteristically rich yet sharp flavour.


Smalahove

Feeling adventurous? This really is a salted and smoked sheep's head, boiled and served with potatoes and the omnipresent kohlrabi mash. Much like lots of Norwegian foods, the flavour is salty and smoky enough to require liberal amounts of beer to wash it down and this rustic delicacy was traditionally paired with a house brew. Although it has found its way onto restaurant menus in the past couple of years, it is still best appreciated in a high excellent drinking hole. If you're brave enough to try it, then the fatty pieces around the eyes and ears are considered the tastiest.

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