FOOD & DRINK


SKAAL This relatively new eatery is a casual restaurant where everything is served in bowls. Skaal is focused on seasonal, local, and sustainable ingredients in every dish. The dishes are presented beautifully making for a fun and very tasty food experience! The experienced team behind this venue also run the Angst bar, a favourite watering hole for local celebs. This is exactly what dinning in 2022 and beyond is all about. €€€ | Olaf Ryes Plass 12, 0552 Oslo


OSLO STREET FOOD Not sure what to eat, can’t really be bothered to dress up, do you all want something different to eat? Panic not… head straight to Torggata. A renovated formed bath house is now home to dozens of pop-up eateries; from Mexican and Caribbean to Italian and traditional seafood with the odd bar to also choose from. €€ | Torggata 16, 0181 Oslo


TABLE TALK


Classic Norwegian Fish Soup FISKESUPPE


As with most classic dishes, the recipes and styles vary. One cook might choose to use only white fish while another might add salmon or perhaps scallops and prawns. Some add dumplings while others omit them. No matter the style, the soup allows the flavour of the seafood to shine, proving that a handful of quality ingredients simply prepared can go a long way.


ATLAS Oh yes – Brunch is the name of the game here, and maybe ambling into a few afternoon beers. Atlas is the new resto in the Amerikalinjen Hotel. Superb decoration and styling with a real buzzy atmosphere. A covered courtyard offers all year dining looking out to the street. Great seating, classic open kitchen, brilliant fun staff so if there is a gang of you, we recommend start the day here. €€€ | Jernbanetorget 2, 0154 Oslo


TRY SKOLEBRØD


Do you like donuts and coconut? Then you’re going


to love Skolebrød! It’s a sweet roll with icing and coconut around the edge and delicious custard in the middle.


INGREDIENTS (Serves 4)


6 1/3 cups quality fish stock 1 bay leaf


1 handful flat-leaf parsley stems, plus additional leaves for garnish


12 whole peppercorns 2 carrots, roughly diced


2 celery stalks, roughly diced


1 leek, cut in half lengthwise and thinly sliced 1/2 cup dry white wine


1/4 cup brandy 1 1/4 cups heavy cream


3 1/2 ounces salmon fillet, cubed into 3/4-inch pieces


3 1/2 ounces prawns, shells removed


5 ounce cod fillet, cubed into 3/4-inch pieces 8 ounces clams, with shells


Finely-chopped chives, for garnish


PREPARATION


• Heat fish stock, bay leaf, parsley, peppercorns, carrots, celery, and leek in a large pan and simmer for 10 minutes.


• Add the wine and brandy and simmer for five more minutes, then add the cream.


• Once the soup has returned to a simmer, add the salmon, cod, and clams and cook for a minute or two before adding the prawns, which should only take an additional minute or two to cook.


• Ladle into bowls and garnish with additional parsley leaves and chives. Serve with crispbread.


ONBOARD | WINTER 2022 | 159


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