The Daily Food Report

Post by Ella.

After a day outside in the 44° feels-like 39° weather (rain in the morning, a little sunshine breaking through in the afternoon), I think a gal needs her shot of aquavit. That’s how I started the meal at Arctandria Restaurant. Loitin Akevitt. Great caraway taste.

For starters, we shared a plank of exotic (to us) nibbles: The Skarven Plank

“A small potpourri of starters, or “delights from the sea” as she said, when she saw the naval ships docking. We gladly announce the contents: smoked salmon, seal meat, cured redfish, mantecato (creamed stockfish), shellfish stir, smoked whale with picked red onion, and reindeer tartare. “

Grubb’s main course: Pan-fried halibut with parsley sauce

“Hippoglossus hippoglossus. Nice names should be repeated and halibut, which means “holy fish”, is a fish with a nice name. Halibut gratinated in citrus butter, served with the House’s steamed vegetables, pickled fennel, pan-fried potatoes and parsley sauce. Great flavours, especially in combination.”

Ella’s main course: Arctic charr

“Arctic charr (Salvelinus alpinus) is an anadromous fish that thrives in cold waters, seawater, fresh water and brackish water. The distribution is mostly from Nord-Trøndelag and northwards. Arctic charr is tasty, reddish in colour and has a nice and firm structure. This is farmed fish. We pan-fry fillets of Arctic charr and serve it with apple salsa (apple, fennel, cucumber and dill), Sandefjord butter with roe and the House’s vegetables.

Good for the eye and the palate!”

So stuffed, we couldn’t entertain dessert. Later, on our stop for sparkling water to take back to the apartment, we couldn’t resist ice cream. What flavor do you suppose I got? And by the way, Ben and Jerry’s is a popular brand in Norway.