How To Cook Fish From Lofoten

Transcription

1 The world's best ingredients, based on Nordic food! Lofoten is rooted in centuries-long traditions, in which the common denominator is the recipes and knowledge processing, transmitted from generation to generation. The trick to take advantage of what was drawn over the railing, or grazed in the lush hillsides was a virtue of necessity in order to provide for life. Today it is not about survival at the time, but to manage and maintain the traditions that have made our world famous raw materials. This is what our chefs have been known for. Nature has blessed the Lofoten Islands and the Gulf Stream, which strokes along the Norwegian coast in its journey north-bound. This has led to extremely good growing conditions, it has given us the best food larder on land and at sea. It is nature that has learned to dispenses what we have on the menu. With us, we will endeavor that you will be served at any time what is appropriate is best. The Lofoten Fishery for cod in the winter, is a concept in itself, and just as naturally, our menu takes into account the fact that. When the Lofoten Islands are lush in the summer and fall you may find fresh saithe, monkfish or this years Lofoten lamb on the menu, not without reason has been voted the world's best lamb. For the same time continuing the tradition of Lofoten's trade to Europe, we will also combine ingredients that traditionally were used as "barter" in the large exports of stockfish from Lofoten, about Bergen to France, Spain, Portugal and Italy Cooking is a central concept in the Northern Norwegian Culture - a vivid picture of the region's history and traditions. Like all other art forms are cooking based on measurements and proportions, in the delicate balance between all the senses. We are concerned that you as our guest to get a glimpse of our rich culture, even if it is just a taste, a scent.. On our menu in the Restaurant Bojer you will find the best ingredients composed with great fondness for the subject. The many local farms contribute very special and important ingredients such as cheeses, herbs and other things that make the difference. The author Johan Bojer better than most, able to describe the circumstances that prevailed in the Lofoten Islands for more than 100 years ago. Strong and brutal depictions around the region's historical origins: Lofotfiske, survival and weather wise challenges. Lofoten is in many ways unique position historically and culturally. Bold, we have sought to create a historical tension between the time the intrepid men rowed fishing and the modern in the art of cooking and design. Our ambition is that Restaurant Bojer, to convey the values at several levels, and that you as our guest, a culinary experience as authentic and comprehensive that you will never forget! Welcome to the table!

2 SMAKS MENY/TASTE MENU TORSKETUNGE OG REMULADE CODS TOUNGE AND REMULADE SJØKREPS BISQUE KAMMSKJELL, REKEHODE OG SJØKREPSHALE LANGOUSTINE BISQUE, SCALLOPS, SHRIMP AND LANGOUSTINE HVAL TARTAR & CARPACIO RØDLØKSRELICH, RØMME OG FLATBRØD WHALE TARTAR & CARPACIO, RED ONION RELICH, SOUR CREAM FLATBREAD GRILLET TØRRFISK FRA L.BERG SØNNER BACON, ERTER OG BRUNET SMØR STOCKFISH (DRIED COD), BACON, PEAS AND BROWN BUTTER LAMME RYGG AV LOFOTLAM MAXINE POTET, SPINATPURÈ MED HVITLØK OG NEPEFONDANT LAMB FILLET. MAXINE POTATOES, SPINACHEPURÈ AND TURNIP GULROT & KANEL BAVAROISE, GELE, YOUGHURTSORBET, GULROTSKUM CARROT & CINNAMON, BAVAROISE, JELLY, SORBET AND CARROT FOAM LOKALE OSTER FIKEN, PÆRE OG BRØD LOCAL CHEESES, FIGS, PEAR AND BREAD 3-RETTER KR 495,- 4-RETTER KR 595,- 5-RETTER KR 645,- 6-RETTER KR 695,- 7-RETTER KR 745,-

3 MENY FORETTER/STARTERS DAMPEDE BLÅSKJELL HVITLØK, PURRE, TIMIAN, BACON, SITRON OG HVITVIN MUSSELS, GARLIC, LEEKS, THYME, BACON, LEMON AND WHITE WINE KR 148,- HVAL TARTAR & CARPACIO RØDLØKSRELICH, RØMME OG FLATBRØD WHALE TARTAR & CARPACIO, RED ONION RELICH, SOUR CREAM, FLATBREAD KR 158,- RØKT LAKS FENNIKEL PANNA COTTA, VEGS A LA GREQUE SMOKED SALMON, FENNEL PANNA COTTA, VEGS A LA GREQUE KR 168,- SJØKREPS BISQUE KAMMSKJELL, REKEHODE OG SJØKREPSHALE LANGOUSTINE BISQUE, SCALLOPS, SHRIMP AND LANGOUSTINE KR 198,- FOIE GRAS & KYLINGPARFAIT PORTVINSGELE & POTETBRØD FOIE GRAS & CHICKENLIVERPARFAIT PORTWINEJELLY & POTATOBREAD KR 198,-

4 MENY HOVEDRETT FISK/MAINCOURSE FISH GRILLET KVEITE STRANDSNEGLE & GRØNNSAKSRAGU KRAFTIG RØDVINS SAUS GRILLED HALIBUT, SEA SNAIL & VEGETABLESRAGU, REDWINE SAUCE KR 325,- PANNESTEKT BREIFLABB PURRELØK, CONFITERT HVITLØK OG SITRON PANFRIED MONKFISH, LEEKS, CONFIT GARLIC AND LEMON KR 325,- GRILLET TØRRFISK FRA L.BERG SØNNER BACON, ERTER OG BRUNET SMØR STOCKFISH (DRIED COD), BACON, PEAS AND BROWN BUTTER KR 345,-

5 MENY HOVEDRETT KJØTT / MAINCOURSE MEAT LAMME RYGG AV LOFOTLAM MAXINE POTET, SPINATPURÈ MED HVITLØK OG NEPEFONDANT LAMB FILLET. MAXINE POTATOES, SPINACHEPURÈ AND TURNIPFONDANT KR 355,- HVAL ROSSINI SJØGRESS, FOIE GRAS, TRØFFEL OG MADEIRASUAS WHALE ROSSINI, SEAWEED, FOIE GRAS, TRUFFLE, MADEIRA SAUCE KR 345,-

6 MENY DESSERT / DESSERT OSTEKAKE MED JORDBÆR JORDBÆR SORBET OG SMÅKAKER STRAWBERRY CHEESECAKE, STRAWBERRY SORBET, BISCUIT KR 125,- SMAK AV KAFFE MARSIPAN, KIRSEBÆR OG KAFFEMARENGS TIA MARIA IS MARSIPAN, CHERRY, COFFEE MERENGUES, TIA MARIA ICECREAM KR 155,- GULROT & KANEL BAVAROISE, GELE OG YOUGHURTSORBET GULROTSKUM CARROT & CINNAMON, BAVAROISE, JELLY, YOGHURT SORBET AND CARROT FOAM KR 155,- ATHOLL BROSE EPLE GELE, KREM MED WHISKEY OG HONNING, CRUMBLE APPLE JELLY, WHISKEYCREAM WITH HONEY AND CRUMBLE KR 145,- LOKALE OG FRANSKE OSTER FIKEN, PÆRE OG BRØD LOCAL AND FRENCH CHEESE, FIGS, PEARS AND BREAD KR 165,-

7 MENY SMÅRETTER / SMALL DISHES 63 GRADER EGG STEKT SOPP OG BACON 63 DEGREES EGG, FRIED MUSHROOMS AND BACON KR 185,- LAKSETARTAR SALMON TARTAR KR 195,- RAVIOLI FYLT MED OST, FLØTESAUS RAVIOLI FILLED WITH CHEESE, CREAMSAUCE KR 225,- VEGETAR / VEGETARIAN CANNELONI FYLT MED SJØGRESS, OST OG SJØGESS FOUMÈ CANNELONI FILLED WITH SEAWEED, CHEESE AND SEAWEED FOUMÈ KR 225,-

8

9 Johan Kristoffer Bojer ( ), har en lang rekke utgivelser i sitt forfatterskap, hvor Den siste viking (1921) fremstår som en av de viktigste. Om den står det skrevet: Romanen «Den siste viking» er vel blitt Bojers største suksess i hjemlandet; dens levende og gripende skildringer av fiskernes ferd nordover mot lofothavet, seilende og roende i åpne båter (staværinger); deres hverdag og fiske, inntrykksfulle naturskildringene samt dramatiske kvaliteter har til sammen gjort boken verdensberømt.