TABLE TALK


KOLONIALEN BISLETT Located about 10 minutes from the city centre this eatery is a popular hot spot for locals offering a casual dining experience. The kitchen uses responsible and ethical sourcing to gather the best available vegetables, meat and fish. You will not be disappointed, the food is exquisite, ohh did we mention that the ex Head Chef from Maaemo is now running it? Tel: +47 901 15 098 | €€€€€


FYR BISTRONOMI Knock-out venue and a place to impress that loved one. A casual grill bar with a wide range of incredible meat cuts, fish, shellfish, pork and so much more. Certainly not your typical BBQ joint. The cocktails are to die for and the service is lively and spot on. Built in a basement storage facility which suits the whole feel to a tee. Tel: +47 459 16 392 | €€€


Restaurant Kontrast CHEF MIKAEL SVENSSON


SCALLOPS AND CELERIAC Serves 4


SCALLOPS 4 scallops


• Open the scallops and slice them thinly. Save the scallop roe


SCALLOP EMULSION


VIPPA Vippa Oslo is a food, culture and education centre located at the edge of Vippetangen, right by the Oslo Fjord. Vippa offers food and drinks in great surroundings as well as afterwork, concerts, lectures and other exciting events. There are 11 foods stands so something for everyone with an accent on local, fresh and bio. Doesn’t stay open after 9pm during the week, so lunch or early dinner is best. Tel: +47 917 28 043 | €€


LUTEFISK


This is a famous but unusual dish with a somewhat gelatinous


texture, made from aged stockfish or dried and salted whitefish and lye


4 scallop roe 1 egg yolk Salt


1 tsp vinegar 1 tbsp aquavit 225g smoked oil


• Mix the roe and the egg yolk with all ingredients except the oil. Pass it through a fine sieve and then whisk in the oil as a mayonnaise


SALTBAKED CELERIAC


1 part course sea salt 3 part wholegrain flour


2 parts water


• Mix to a dough and pack around 1 celeriac. Bake in the oven on 190 °C for about 1.5 hours. Let the celeriac rest in the dough for 2 hours, cut open and slice thinly


APPLE REDUCTION 10 apples


2 g Lapsang Souchong


• Juice the apples in a juicer, strain them and reduce to a syrup, infuse at the end with the tea, and cool down


SERVE For plating, use the scallop shells. Start with a spoon of the smoked emulsion at the bottom, then single out slices of scallop, baked celeriac and raw apple. To finish brush with the apple and tea reduction and top with salt flakes


ONBOARD | WINTER 2020 | 99


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