FoodNorwegian chef wins Bocus d'Or
Wednesday, 08 September 2010 05:51
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The Norwegian chef Geir Skeie has won the gourmet contest Bocuse d'Or in Lyon, France. The 28-year-old chef at Restaurant Mathuset in Sandefjord is the fourth Norwegian chef to win the prestigious contest.
Canadian journalist Marc Macdonald recently arrived in Norway. We have asked him to share with us his first impressions of Norwegian cuisine.
Brødr. Hveding AS is Norway’s biggest producer of lye fish and its name is well respected among those with a passion for lye fish. Our workers will do almost anything to provide you with the best quality lye fish in Norway.
To start you first have to decide how big a portion of stockfish you want to soak, or rather how much Lutefisk you want to make. As a rule, 125 grams of stockfish are the equivalent of 1 kg of soaked fish. A lutefisk lover is likely to consume at least a kilo of lutefisk, which means you should allow a minimum of 125 grams of stockfish per person.