Today we had a quiet day. We could have taken a walking tour of Trondheim, but instead had decided to just do our own thing. Trouble was,when we docked we then learned that it is a 20 minute walk into the centre of town. Bugger that after such a full day yesterday. We rolled over and went back to sleep. Missed breakfast - but believe us, that is no problem- all some people seem to do is eat!Had a lazy morning, washed hair etc. Last night Donna had taken the clothes to the laundry and didn't actually get into bed until late.
Lots of people were off boat today,so it was easy for us to make the first sitting for lunch just after 12 noon. The food on board is really good. Even the smorgasbord would rate a mention in a foodie mag.
Lunch today consisted of fresh tomato soup - the sort that still has colour and substance and taste, followed by salads, salmon, pork neck and smoked ham, didn't have hot dishes, desert was lemon sago cream pudding, lots of berries and brownie.As we leave the bistro, we decide to upgrade to the a la carte restaurant option tonight, a decision that we later are pleased to have made!
This afternoon we spent a bit of quiet time up on one of the viewing decks, learned that we were soon to pass one of Norway's more unique lighthouses and for the first time, leave the safe waters of the fjords and the island channels and head out into the open water of the North Sea. And yes,you could tell the difference! The swell increased almost immediately that we cleared the last bit of land. Good time for a nanna nap before dinner. The lulling and rocking a little more determined than before!
Tonight we have booked dinner for 8 pm. We get down to the Kysten Restaurant which only has a few diners left inside. We are shown to our table by the very attentive Malin - wow, this girl knows how to provide excellent service.
We are given a menu to peruse. Choices, choices, choices, although Malin provides guidance as needed thankfully.
So, these were our choices:
Starter - Maria - King Crab Ravioli in Reindeer bouillon with root vegetables.
A combination of clear, cold waters, a cold climate and careful,individual handling, provide Norway with outstanding King Crab all year round. The giant red King Crab was discovered for the first time in Norway in the Varanger Fjord in 1977 and today, it is a permanent part of the marine ecosystem in norther parts of Norway. Even though it's invasive and tends to displace other species, it has become a highly-appreciated element of modern Norwegian cuisine and an important export product. Consuming it supports the fishing industry and helps to keep the stock and its spread somewhat reduced.
This dish was originally created for the re-opening of the renovated Svalbard Hotel "Funken Lodge", located in one of the world's most remote populated areas. This small but ambitious Arctic hotel was originally built as an accommodation and dining area for employees of the Store Norske Spitsbergen Coal Company. Today, Funken Lodge is a small but ambitious hotel with modern comfort in historic surroundings.
Starter - Donna - Norwegian Scallops from Frøya with Cauliflower variation with fennel and chorizo from Tind in Stranda.
Given a solid green light from the World Wildlife Fund's list of endangered species, the Norwegian Scallop is a perfect combination of exclusivity and sustainability. the delicious mollusc, with its tender texture and mild oceanic flavour, can be found along the vast stretches of the Norwegian coast, where they thrive tremendously well in the fresh, cold clear-blue water. Norwegian scallops are fished by hand by divers directly in their natural habitat and the environment footprint is therefore negligible.
The cautious, agile mollusc is, for many, regarded as the utmost delicacy of the sea. You really should try them!
Cattle are of great socio-economic importance, but not only for their milk and meat. Grazing cattle also guarantee versatile habitats. Ecological diversity and a varied ecosystem is a prerequisite for a nature in balance.
Norway has a vast coast and impressive mountains, but it is also a grassy country. Grass that is left to grow without interference slowly loses its ability to bind carbon dioxide and after a while becomes a hostile environment for important insects such as pollinating bumblebees, as well as their coexisting plants. Cows grazing the green fields of Norway ensure open and thriving landscapes.
In Norway, legislation decrees that every cow, without exception, must be assured a minimum of eight weeks of free grazing every summer, with each cow having its own personal health certificate card. It is a fact that Norway has the lowest rate of antibiotic use in livestock production in Europe. These laws were created to ensure that every cow is recognized for its natural need for movement, and that the general stock stay healthy and sound in a sustainable long-term perspective.
Main - Donna - Arctic Char from Sigerfjord with cabbage, asparagus, raw marinated fennel and white wine sauce.
The Artic Char is only found in Arctic waters and was one of the first fish to populate Norwegian waters after the last Ice Age. Through its lifecycle, it migrates from fresh water to sea water, giving the meat a unique taste, texture and colour. While most of you are sleeping, we dock at Sortland every time we pass by and pick up fresh Arctic Char from Sigerfjord. The water systems of Vesterålen, with their cold, deep waters and rivers, are perfect for these diadromous fish.
While we wait for our meal, we get a chance to look around. The ambiance is discreet and very tasteful - timber abounds including the lightshades and carvings of driftwood on show. Starched white tablecloths and really nice cutlery and glassware set the standard.
Dessert - Maria - Plum and Rhubarb Tarte with vanilla ice cream from Gangstad Gård
Up here in the north, winter is a long, dark and cold affair. Naturally, any sign of winter's end, no matter how small and discrete it may be, is welcome. Rhubarb is one of those fortuitous bringers of good news. When small, pinkish-coloured rhubarb starts to sprout in the garden, just as the snow melts away, things speed up. Before you know it, the first harvest is possible and a home-made pie, tarte,marmalade or 'krem' can be enjoyed, that is if you don't choose to freeze them to enjoy them during the dark season as a sweet reminder of a long-lost summer. Another advantage of rhubarb is that it is full of vitamins and minerals.
Dessert - Donna - Chocolate Terrine with white chocolate creme made from Nýr from Grøndalen Gård
Nýr is made from cultured, organic whole-milk from well-treated cows (owned by the family of Grøndalen Olsen, who have received prizes for their focus on animal welfare and who claim that the cows are humourous, whatever they mean by that!) The production is traditional. Cultured and pasteurised milk is carefully heated up and then left to drain on large filtration sheets. When the consistency has become somewhat firm and creamy, the Nýr is ready. The result is a low-fat, sugar-free cream cheese with a high level of healthy protein. Hurtigruten is proud to say that we can base our terrine on such a sustainable and leading locally sourced product.
The meal was everything that is sounds and then some. We drank a Pinot Grigio from Veneto region (Italy) and finished with Norwegian coffee. Sublime.
And before we left tonight, we made sure to book in for the King Crab dinner in two days time!
1 comment:
Super! ❤
Post a Comment