{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Norwegian chefs prepare nouvelle cuisine' data-url='/boclips/videos/5c54c066d8eafeecae14a79c' data-video-url='/boclips/videos/5c54c066d8eafeecae14a79c' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nNorwegian chefs prepare nouvelle cuisine\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eAlta (Finnmark county), 6-7 February 20101. Various of Alta fjord2. Pan across Sorrisniva mountain restaurant3. Various of people dining at restaurant4. Various of chef preparing elk dish5. Various of chef serving dishes at table6....\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eAlta (Finnmark county), 6-7 February 2010\u003cbr/\u003e1. Various of Alta fjord\u003cbr/\u003e2. Pan across Sorrisniva mountain restaurant\u003cbr/\u003e3. Various of people dining at restaurant\u003cbr/\u003e4. Various of chef preparing elk dish\u003cbr/\u003e5. Various of chef serving dishes at table\u003cbr/\u003e6. SOUNDBITE (English) Jonny Trasti, chef\u003cbr/\u003e\"We have a lot of good wild food from the area we use. Local herds of reindeer, elk, for example. We have very good fish; we have a very long coast in Norway. We have very different sort of fish from very cold water to a little bit warmer water in the south. So there are very big changes in what''s in the sea. And we use local vegetables and herbs.\"\u003cbr/\u003e7. Various of people eating\u003cbr/\u003e8. SOUNDBITE (English) Heidi Skenkje, vox pop\u003cbr/\u003e\"I notice that the cook(ing) here is very different from Oslo. The surprise here is that he uses more different kind of tastes and it''s very good.\"\u003cbr/\u003e9. Various of downtown\u003cbr/\u003e10. Wide of Rica Hotel exterior\u003cbr/\u003e11. Various of chef preparing king crab dish\u003cbr/\u003e12. SOUNDBITE (English) Oyvind Hatlohol, chef\u003cbr/\u003e\"I think that it is going to be very known in Europe and the rest of the world. Because we have this king crab and another ingredients in the big competition ''Bocuse d''Or'' in Lyon. So the chefs in restaurants around Europe are getting their eyes up (eyeing up - learning about) for these good ingredients. They are taking it to their restaurants and then it''s being more and more famous among common people. But it takes time.\"\u003cbr/\u003e13. Various of chef embellishing king crab dish\u003cbr/\u003e14. Various of waiters serving table\u003cbr/\u003e15. Wide of town\u003cbr/\u003e16. Mid of residential house\u003cbr/\u003e17. Various of family preparing reindeer and vegetables for evening meal\u003cbr/\u003e18. SOUNDBITE (English) Monica Ratama, vox pop\u003cbr/\u003e\"Today I made a dish, a meal, with reindeer, with small pieces of reindeer cooked with salt and pepper. And then I put some cream on top which makes a sauce. And with vegetables and potatoes. That''s very nice I think.\"\u003cbr/\u003e19. Various shots of mother and son laying the table\u003cbr/\u003eFrom reindeer steak to saut�ed king crab, the cuisine from the Norwegian county of Finnmark is a marriage between simplicity and the best raw ingredients from the arctic region.\u003cbr/\u003eThe city of Alta - capital of Norway''s northernmost county - stands at the end of a fiord of the same name.\u003cbr/\u003eThe icy cold water of the Norwegian Sea and the arctic tundra produce some of the best fish and game meat in the world.\u003cbr/\u003eThe restaurant at the mountain resort of Sorrisniva is one of the finest in the area.\u003cbr/\u003eEvery evening chef Jonny Trasti prepares traditional and ''nouvelle cuisine'' Norwegian dishes for those wanting to enjoy a dinner in a wooden cabin during the arctic winter.\u003cbr/\u003eTrasti is preparing a starter with reindeer, a popular meat in northern Scandinavia.\u003cbr/\u003eThe fatty reindeer meet is pan fried in a brandy reduction at a high temperature, cooking the outer layers, but  leaving the centre of the steak almost rare.\u003cbr/\u003eSaut�ed spinach from a greenhouse farm in Southern Norway helps to balance both the flavour and the colour of the dish.\u003cbr/\u003eThe plate is first garnished with a slice of sugar coated Norwegian wild berries.\u003cbr/\u003eNext to it a portion of saffron risotto made of Spanish rice.\u003cbr/\u003eThe steak is then cut at a perpendicular angle that allows the fat to give the meat a fuller flavour.\u003cbr/\u003eFinally the starter is ready to be served.\u003cbr/\u003eChef Trasti says that the secret behind good local food lies in the outstanding quality of Norway''s raw food materials.\u003cbr/\u003e\"We have a lot of wild food from the area. We use from local herds of reindeer. We have very good fish and a very long coast in Norway. We have very different sort of fish from very cold water to warmer water in the south. So there are very different changes in the sea. And we use local vegetables and herbs.\"\u003cbr/\u003eHeidi Skenkje is a student from Oslo, visiting Alta for the first time. \u003cbr/\u003eShe says she finds the local food different to dishes in southern Norway.\u003cbr/\u003e\"I notice that the cook here is very different from Oslo. The surprise is that he uses more different kind of tastes and is very good.\" she says. \u003cbr/\u003eHotel Rica stands at the centre of Alta.\u003cbr/\u003eThis is the town''s largest hotel as well as the best restaurant in town.\u003cbr/\u003eChef Oyvind Hatlohol comes from the nearby city of Tromso.\u003cbr/\u003eHe trained as a chef in Norway and also spent a few years in France improving his cooking skills.\u003cbr/\u003eHatlohol says that since many Norwegian chefs won international cooking awards in the past few years the local cuisine is tipped as one of Europe''s best kept secrets.\u003cbr/\u003e\"I think that it is going to be very well known in Europe and the rest of the world. Because we have king crab and another ingredients in the big competition ''Bocuse d''Or'' in Lyon. So the chefs in restaurants around Europe are getting their eyes up for these good ingredients. They are taking them into their restaurants and then it gets more and more famous among common people. But it takes time.\"\u003cbr/\u003eOyvind prepares a main course made of red king crab fish.\u003cbr/\u003eRed king crab was deliberately introduced in the Norwegian Sea by Russian scientists four decades ago.\u003cbr/\u003eExtraction of this delicate fish is subject to strict fishing quotas closely monitored by Russia and Norway.\u003cbr/\u003eEven though a new ingredient in Norway, king crab has long been a top item in the arctic menu.\u003cbr/\u003eRestaurants may aspire to sophisticated dishes, but in most homes in Alta people still rely on traditional and simple high calorie meals.\u003cbr/\u003eSchoolteacher Monica Ratama prepares fried reindeer with boiled vegetables for her son Syndra.\u003cbr/\u003eThe price of reindeer has escalated in Norway in recent years so most families in Finnmark go by car to nearby Finland once a month to buy cheaper frozen reindeer meat.\u003cbr/\u003eA rich creamy sauce is a good source of calories that helps coping with -20� Celsius temperature outside.\u003cbr/\u003e\"Today I made a dish with small pieces or reindeer cooked with salt and pepper. And then I put some cream on top which made a sauce. With vegetables and potatoes. That''s very nice I think.\" Monica says. \u003cbr/\u003eThroughout the centuries the people of Finnmark developed an acceptance of their hard weather, taking advantage of the outstanding flavours of its raw materials with an added \"Viking\" touch.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator 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