New Scandinavian Cooking

THIS PROGRAM IS FUNDED BY THE FOLLOWING... NORWEGIAN SALMON IS OCEAN FARMED BY CRAFTSMEN, BLENDING TRADITION WITH TECHNOLOGY.

[ LAUGHTER ] CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

[ THEME MUSIC PLAYING ] HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM FINLAND.

I'M ANDREAS VIESTAD.

FINLAND IS IN MANY WAYS QUITE DIFFERENT FROM THE OTHER NORDIC COUNTRIES, WITH A UNIQUE LANGUAGE AND A DRAMATIC HISTORY, TORN BETWEEN EAST AND WEST.

IT IS AUTUMN AND THE RYE HARVEST IS ALREADY WELL ON ITS WAY.

WHEREAS WHEAT IS THE MOST IMPORTANT INGREDIENT IN BREAD IN MOST OF SOUTHERN EUROPE, RYE HAS BEEN MUCH MORE IMPORTANT IN NORTHERN EUROPE, AND IN FINLAND PARTICULARLY.

AND IT IS, NOT SURPRISINGLY, THE MOST IMPORTANT INGREDIENT IN FINNISH RYE BREAD.

IN TODAY'S PROGRAM, FINNISH CHEF SARA LA FOUNTAIN AND I WILL SHOW YOU SOME INTERESTING WAYS TO USE RYE IN COOKING.

AND IT'S NOT ONLY BREAD, IS IT, SARA?

NO, IT'S NOT, ANDREAS, YOU'RE RIGHT.

RYE IS MUCH MORE THAN JUST A BREAD, ESPECIALLY FOR US FINNS.

RYE BREAD IS THE HEART OF FINNISH COOKING, AND WE NORMALLY SAY, "IF THE BREAD ISN'T GOOD, THEN THE LIFE ISN'T GOOD."

SO, TODAY I WILL MAKE WHAT I BELIEVE IS THE PERFECT SANDWICH.

I WILL ALSO SHOW YOU HOW TO MAKE A TRADITIONAL RYE BREAD, AND HOW IT'S EATEN TOGETHER WITH A DELICIOUS ROAST BEEF DISH, SPICED WITH A PERSONAL TWIST OF MY OWN.

THE OPEN-FACED SANDWICH IS TYPICAL FOR ALL THE NORDIC COUNTRIES.

HERE, IN FINLAND, IT'S SLIGHTLY DIFFERENT, SERVED WITH CRAYFISH, SOUR CREAM, AND OF COURSE RYE BREAD.

BUT, SARA, YOU ARE... HOW SHOULD I PUT IT?

NICELY DRESSED LIKE A QUEEN.

YEAH, I KNOW.

I THOUGHT IT WAS APPROPRIATE FOR KING'S ROAD.

IT IS, AFTER ALL, NOT JUST A NAME.

THIS IS THE ACTUAL ROAD USED BY THE SWEDISH KING AND HIS CONVOYS FOR CENTURIES.

SWEDEN AND FINLAND WERE THE SAME COUNTRY, AND THE KING MADE REGULAR TOURS TO INSPECT HIS KINGDOM.

La Fountain: THE KING'S ROAD GOES RIGHT PAST THE SOUTHERNMOST TIP OF FINLAND, AND, ACTUALLY, BEFORE THE MIDDLE AGES, THE SEA ROUTE WAS THE MOST IMPORTANT HIGHWAY FOR TRANSPORTATION.

Viestad: THE MANY SHIPWRECKS ALONG THE COAST OF FINLAND ARE EVIDENCE OF THIS.

THESE ROCK CARVINGS IN THE PORT TOWN OF HANGO WERE USED AS A SORT OF PORT LOG, VISIBLE FOR ALL TO SEE.

IT IS SOMEWHAT IMPRACTICAL, I GUESS, BUT THIS WAY, THE HISTORY OF THE PLACE IS WRITTEN IN STONE, QUITE LITERALLY.

BEFORE WE CONTINUE OUR TRIP, I'M GOING TO SHOW YOU HOW TO MAKE EASY FOOD TO TAKE ON A JOURNEY.

DRY BREAD ARE TRADITIONALLY THE BEST WAY TO STORE GRAIN, AND DRY BREAD MADE IT POSSIBLE FOR PREVIOUS GENERATIONS TO HAVE ENOUGH FOOD TO GET THROUGH THE LONG AND COLD WINTERS.

NOW, I'M GOING TO DO A DELICIOUS OPEN-FACED SANDWICH, USING THIS RYE BREAD.

LET'S START BY DOING A MARINADE FOR THESE POTATOES, WHICH I HAVE BOILED AND SLICED.

SO, FIRST WE NEED SOME LEMON.

ABOUT ONE TABLESPOON.

AND THEN, I NEED SOME SMALL CAPERS.

THESE ARE REALLY FLAVORFUL.

SO, ABOUT ONE TABLESPOON.

THERE, THAT'S GOOD.

WE NEED SOME MORE FLAVOR, SOME FRESH DILL.

OH, IT SMELLS SO GOOD.

ABOUT ONE TABLESPOON, I THINK THAT THAT'S ENOUGH.

WE NEED SOME OIL.

A GOOD DRIZZLE.

I WILL SEASON IT WITH SOME SALT.

ACTUALLY, QUITE A LOT OF SALT, SO ALL THE POTATOES WILL HAVE SOME FLAVOR AS WELL.

THERE.

AND BLACK PEPPER.

GOOD.

AND THEN I WILL ADD MY POTATO SLICES.

NOW YOU CAN SEE ALL THE POTATOES WILL GET THE FLAVOR AS WELL.

AND NOW, I'M READY TO PLATE MY SANDWICH.

THE HARD BOILED EGG, FRESH FINNISH GRAVLAKS.

I THINK THAT ONE SLICE IS GOOD, BECAUSE THESE ARE QUITE BIG.

AND THEN I NEED AN ONION.

SO, REALLY THIN SLICES, AND JUST PUT IT HERE NICELY.

IT REALLY POPS IT UP, DOESN'T IT?

THEN I NEED AN EASY SAUCE, WHICH I ACTUALLY HAVE IN HERE.

I HAVE SOME CREME FRAICHE, I HAVE A LITTLE BIT GRATED HORSE RADISH, SALT, PEPPER AND A SPLASH OF WATER.

AND YOU JUST KIND OF SHAKE IT, AND IT'S READY.

AND NOW I JUST POUR IT OVER.

SO THIS IS A SUPER EASY SAUCE.

THERE.

AND THEN, A SECRET INGREDIENT.

SUPER, SUPER GOOD CAVIAR.

IT'S QUITE POWERFUL AND FLAVORFUL.

MMM, OH, IT LOOKS SO GOOD, DOESN'T IT?

MMM, OOH!

SO GOOD!

SO HERE IS MY DIVINE SANDWICH.

WHAT DO YOU THINK?

Viestad: IT'S VERY EASY TO RECOGNIZE A RYE FIELD, WITH ITS GRAY, GREENISH COLOR, AND ITS FEATHERY, MUSTACHE-LIKE APPEARANCE.

VERY STYLISH, I THINK.

THIS IS RYE, A WONDERFUL GRAIN.

IT'S TASTY, FULL OF FIBER, AND IT'S REALLY GOOD FOR YOUR DIGESTION.

Viestad: BUT RYE DIDN'T BECOME POPULAR JUST BECAUSE OF ITS FLAVOR.

IT WAS MUCH MORE RELIABLE.

IN NORTHERN AND EASTERN EUROPE, YOU WOULD HAVE BAD YEARS MAYBE EVERY FIFTH YEAR OR EVERY TENTH YEAR.

NORMALLY YOU COULD GROW WHEAT JUST FINE, BUT THOSE YEARS, IT WOULD FAIL DISASTROUSLY.

BUT, SINCE RYE IS SO HARDY, IT WOULD STILL KEEP GROWING.

AND I TELL YOU, YOU CAN'T MAKE IT WITHOUT FOOD, EVEN IF IT'S JUST EVERY TENTH YEAR.

AND THAT'S WHY THE PEOPLE OF EASTERN AND NORTHERN EUROPE EMBRACED RYE SO LOVINGLY.

IT SAVED THEIR LIFE.

IF YOU TRAVEL IN THE NORDIC COUNTRIES, ONE OF THE THINGS THAT YOU'LL ENCOUNTER EVERYWHERE IS THE OPEN-FACED SANDWICH.

IT'S ONE OF THE MOST GENEROUS EXPRESSIONS OF EVERYDAY COOKING.

AND IT'S SLIGHTLY DIFFERENT WHEREVER YOU GO IN THE NORDIC COUNTRIES.

IN DENMARK, IT'S TYPICALLY MADE WITH WHITE BREAD, MAYONNAISE, AND LOTS AND LOTS OF SHRIMPS.

IF YOU GO TO NORWAY, IT WILL BE MADE WITH DARKER BREAD, BROWN BREAD, AND TYPICALLY SMOKED SALMON INSTEAD OF SHRIMPS.

AND THEN, AS YOU TRAVEL EASTWARDS IT WILL ALSO CHANGE.

SO, HERE IN FINLAND IT WILL BE MADE WITH DARK RYE BREAD.

AND SINCE THERE'S NOT THAT MUCH SALMON, AND NOT MANY SHRIMPS IN THIS SEA, YOU WILL ALSO MAKE IT WITH CRAYFISH INSTEAD.

CRAYFISH IS REALLY ONE OF THE FLAVORS OF BOTH FINLAND AND SWEDEN.

I'LL START OFF BY FRYING THE BREAD IN A LITTLE BIT OF BUTTER.

AND I'LL FLAVOR THE BUTTER WITH SOME DILL, WHICH GIVES IT A HINT OF SWEETNESS.

THIS IS REALLY RUSTIC BREAD, IT'S REAL PEASANT BREAD.

IT HAS A SLIGHTLY SOUR FLAVOR, BUT I THINK IT'S REALLY NICE WITH THE SWEETNESS FROM THE LIGHTLY BROWNED BUTTER AND THE DILL.

IT'S, PERHAPS, NOT THE HEALTHIEST THING, BUT IT IS A REALLY, KIND OF, GENEROUS SET OF FLAVORS, AND I LIKE THAT.

SO I'M JUST FRYING THE BREAD FOR A MINUTE OR TWO AND THEN I'M ADDING SOME SOUR CREAM AS WELL.

WITH THE SOUR CREAM YOU'VE GOT SOME MORE OF THAT SOURNESS TO THE FLAVOR SPECTRUM, AND IT GIVES YOU A REALLY DIFFERENT EXPERIENCE.

AND THEN I'VE GOT SOME CARAWAY, THAT'S A TYPICAL EASTERN EUROPEAN SPICE, ISN'T IT?

IT'S USED IN THE SCANDINAVIAN AQUAVIT, BUT IN MANY DISHES IN EASTERN EUROPE AS WELL.

THEN THE CRAYFISH.

IF YOU HAVEN'T TASTED CRAYFISH YOU'D BE SURPRISED AT HOW SWEET IT TASTES.

SOME SHELLFISH HAVE THAT LEVEL OF SWEETNESS THAT YOU CAN NORMALLY NOT FIND IN SAVORY FOODS.

YOU ONLY USE THE CRAYFISH TAILS, AND IF YOU CAN'T GET REALLY FRESH CRAYFISH, YOU CAN OFTEN BUY THEM EITHER FROZEN OR JUST THE TAILS PRESERVED IN A SALT BRINE, AND THEY'RE QUITE GOOD ACTUALLY.

EVEN THOUGH THEY'RE NOT AS GOOD AS THE FRESHLY CAUGHT ONES.

AND, A LITTLE BIT OF DILL AS WELL, AND THIS IS IT.

THERE'S THIS LITTLE PLAY BETWEEN THE DILL AND THE CARAWAY.

BOTH ARE REALLY IMPORTANT SPICES HERE, OR HERBS, HERE IN FINLAND.

BUT ONE, NAMELY CARAWAY, COMES FROM THE EAST.

AND DILL, TYPICALLY, COMES FROM THE WEST.

AND BOTH MEET UP IN THIS SANDWICH.

FROM ABOUT 1200 UNTIL 1809 FINLAND AND SWEDEN WERE PART OF THE SAME KINGDOM, BUT IT ISN'T QUITE THAT SIMPLE.

LONG BEFORE THERE WERE NATIONAL BORDERS, FINLAND WAS BILINGUAL.

FINNISH WAS SPOKEN INLAND, WHILE SWEDISH WAS SPOKEN IN THE COASTAL AREAS.

THE SWEDISH SPEAKERS WERE A SEAFARING PEOPLE, AND SINCE THE VIKING AGE, THEY'VE CROSSED THE SEA SEARCHING FOR COMFORTABLE PLACES TO DWELL, SOME OF THEM SETTLING ALONG THE FINNISH COAST.

WHILE THE FINNISH SPEAKERS ORIGINALLY WERE INLAND HUNTERS, LAKE AND FOREST DWELLERS, DURING THE MIDDLE AGES THEY MOVED AND SETTLED IN THE COASTAL REGIONS AS WELL.

SINCE THEN, BOTH SWEDISH AND FINNISH SPEAKERS HAVE PEACEFULLY COEXISTED ALONG THE FINNISH COAST.

THE KING'S ROAD IS DOTTED WITH QUAINT VILLAGES, AND IN MEDIEVAL TIMES, HOUSES LIKE THIS ONE WERE USED AS ROADSIDE INNS.

ALL THE FARMERS ALONG THE KING'S ROAD WERE ORDERED TO MAKE SURE THAT THERE WAS AN INN EVERY 40 MILES, ABOUT 60 KILOMETERS, THE DISTANCE A HORSE COULD TRAVEL IN A SINGLE DAY, BEFORE NEEDING FOOD AND REST.

THE HISTORY BOOKS TELL US THAT ONCE A CONVOY OF A 106 MEMBERS OF THE ROYAL COURT CAME TRAVELING THROUGH AND SOUGHT SHELTER FOR THE NIGHT IN ONE OF THESE INNS.

NEEDLESS TO SAY, MANY OF THE NEIGHBORS HAD TO CHIP IN.

AND PERHAPS NOT EVERYONE HAD A COMFORTABLE NIGHT'S SLEEP.

La Fountain: HI, ANNA!

Anna: WOW, I SEE YOU'RE TRAVELING IN STYLE TODAY.

OH, I WOULD LOVE IT IF IT COULD BE LIKE THIS EVERY DAY.

YEAH, COME ON, I'LL SHOW YOU AROUND.

GREAT!

Viestad: THIS FARM DATES BACK TO 1326 AND IS STILL RUN BY SWEDISH SPEAKING FINNS.

BARBARA ALM RUNS IT NOW, AND HER DAUGHTER ANNA WILL TAKE OVER AFTER HER.

TODAY, THE SWEDISH SPEAKERS MAKE UP ONLY SIX PERCENT OF THE POPULATION IN FINLAND, AND THEY HAVE THEIR OWN MINORITY RIGHTS, THEIR OWN DAYCARE, SCHOOLS, TRADITIONS AND PROTECTION OF LANGUAGE.

Anna: COME ON, LET'S GO SEE THE COWS AND MY MOM.

La Fountain: OKAY.

EVERYTHING ON YOUR FARM IS ORGANIC?

Barbara: YES.

THE COWS, THEY HAVE A BIT MORE SPACE IN THE COW HOUSE, AND THEY EAT ORGANIC FOOD THAT WE PRODUCE OURSELF.

AND THEN, THEY LIVE ON THIS CLOVER YOU SEE HERE.

CLOVER IS THE BEST MOTOR IN ORGANIC FARMING BECAUSE IT TAKES NITROGEN FROM THE AIR.

AND IT FEEDS THE COWS ALSO.

SO EVERYBODY'S HAPPY.

Barbara: EVERYBODY'S HAPPY.

Anna: AND THE COWS FEED US.

[ LAUGHTER ] YOU KNOW?

La Fountain: YEAH, YEAH.

I WOULD LOVE TO GET THE GREAT COLORS.

Anna: HERE YOU GO.

THANK YOU.

[ SHEEP BLEAT ] FINNISH AND SWEDISH FOOD CULTURE HAVE A LOT OF SIMILARITIES INTERTWINED AFTER CENTURIES OF LIVING TOGETHER, AND SHARING THE REGION'S DIFFERENT PRODUCTS.

FINNISH SPECIALITY IS RYE BREAD, AND NOW WE HAVE THE CHANCE TO WATCH HOW IT'S BEEN MADE BY A REAL PRO.

COME ON!

HELLO!

HOW ARE YOU?

HELLO, I'M FINE, THANK YOU.

IT SMELLS SO GOOD IN HERE.

ACTUALLY THIS IS THE VERY BEGINNING OF MAKING RYE BREAD DOUGH.

YOU NEED WATER, YEAST, A LITTLE BIT OF SALT, AND OF COURSE RYE FLOUR.

AND THEN A SPECIAL INGREDIENT, SOURDOUGH ROOT.

THERE IS A LITTLE BIT LEFTTHE OLD ROOT ALWAYS, IN THE BOWL, WHICH IS VERY IMPORTANT FOR THE FLAVOR IN THE BREAD.

THE ROOT ACTUALLY GIVES THE BREAD ITS TASTE AND FLAVOR.

MMM, FRESH RYE BREAD.

OH, THIS SMELLS SO GOOD.

HEY, WHY DO THEY HAVE THAT HOLE INSIDE?

IS THAT THE TRADITIONAL WAY?

YES.

WHY?

IT'S FOR STORING THE BREAD UP IN THE ROOF.

OH, IN THAT WAY IT DRIES AND GETS CRISPY?

EXACTLY, AND ALSO, IT'S A WAY OF STORING IT, SO THE MICE WON'T GET TO THE FOOD.

THAT'S CLEVER.

HEY, THIS IS ONE THING THAT I REALLY WANTED TO SHOW YOU.

THIS IS A RYE DISH.

IT'S KIND OF LIKE A SWEET RYE PUDDING.

WE CALL IT MAMMI.

IT'S A TRADITIONAL DESSERT IN FINLAND, AND WE STILL EAT IT EVERY EASTER.

IT TAKES ABOUT SEVEN HOURS TO MAKE MAMMI, AND THIS IS KIND OF THE TRADITIONAL WAY OF EATING IT.

YOU HAVE THE MAMMI AND A LITTLE SUGAR, AND THEN SOME CREAM -- LOTS OF CREAM.

MMM, YUMMY.

MMM, IT'S GOOD.

REMINDS ME OF MY CHILDHOOD.

BUT I LOVE TO SERVE IT WITH VANILLA SAUCE AND SOME BERRIES.

HI, ANDREAS, I'M SORRY I'M LATE, BUT I BROUGHT YOU SOMETHING.

THIS IS A SWEET RYE PUDDING, MAMMI -- ENJOY.

THANK YOU.

YOU'RE WELCOME.

MMM.

ISN'T IT GOOD?

IT'S VERY GOOD.

IT'S GOT SOMETHING... KIND OF ALMOST CHOCOLATY NOTES AND... AND IT'S A VERY UNUSUAL DESSERT.

IT'S LOVELY.

I KNOW, YEAH.

AND THEN I SERVE IT WITH THE FRESH BERRIES AND SOME VANILLA SAUCE.

MMM, IT'S LOVELY.

SO SHOULD WE GO NOW?

YES.

OKAY.

Viestad: BORGA IS AN OLD MEDIEVAL TRADING PLACE WHERE EUROPEAN TRADERS CAME FROM THE SOUTH TO BUY AND SELL GOODS.

AND IT'S STILL A PLACE THAT'S KNOWN FOR ITS HANDICRAFTS, THE PERFECT PLACE FOR SARA, WHO'S NOT ONLY A COOK, BUT ALSO A DESIGNER.

IT'S FINALLY TIME TO START DOING THE DINNER.

I'M GOING TO DO A MOUTHWATERING ROASTED BEEF TENDERLOIN, WRAPPED IN BACON, HONEY, AND MUSTARD.

AND HERE I HAVE 1.2 KILOGRAMS OF BEEF TENDERLOIN, WHICH I HAVE TRIMMED, SO IT'S ABOUT THREE POUNDS.

AND FIRST I'M GOING TO SEASON IT WITH SALT.

I THINK THAT'S ABOUT GOOD.

AND THEN SOME BLACK PEPPER, OF COURSE.

THAT'S ABOUT IT.

AND, WHAT ABOUT MY PAN.

YES, IT'S SMOKING HOT, EXACTLY WHAT I WANT.

AND THEN SOME OIL AND MY BEAUTIFUL MEAT.

THERE, YES... [ SIZZLING ] EXACTLY WHAT I WANT TO HEAR.

SO, I WILL TURN IT IN ALL SIDES, SO IT WILL GET BROWN AND CRISPY.

NOW THE MEAT IS READY.

I'M JUST GOING TO LET IT COOL DOWN FOR A WHILE, AND I'M GOING TO DO THE MARINADE FOR THE VEGETABLES.

THEN I NEED A BOWL.

LET'S JUST ACTUALLY PUT IT HERE.

AND, I NEED SOME GARLIC.

AN EASY WAY OF CHOPPING THE GARLIC, I LOVE TO GRATE IT, AND YOU GET ALL THE FLAVORS.

SO, TWO TEASPOONS IS ENOUGH.

A SMALL DRIZZLE OF HONEY.

WE DON'T NEED TOO MUCH, BUT IT GIVES A NICE SWEETNESS.

OIL, GENEROUSLY, AND THEN SOME MELTED BUTTER.

AROMATIC HERBS.

SAGE, I LOVE SAGE.

AND THEN AROMATIC OREGANO.

MMM, SMELLS SO GOOD.

NOW I'M GOING TO CHOP IT REALLY FINELY.

AND PUT IT INTO THE BOWL.

THEN SOME SALT AND PEPPER FOR SEASONING.

AND ACTUALLY QUITE A BIT OF SALT, SO WE GET THE FLAVOR FOR THE VEGETABLES.

SO, THERE.

AND THE BLACK PEPPER.

THEN I'M JUST GOING TO MIX IT ALL TOGETHER.

A REALLY SIMPLE DRESSING WITH GREAT HERBS, IT'S EASY AND DELICIOUS.

SO, NOW WE'RE GOING TO ADD SOME VEGETABLES IN, AND I HAVE ABOUT 500 GRAMS OF NEW POTATOES, SO IT'S ABOUT ONE POUND.

LET'S DROP THEM IN.

THEN THESE CUTE, ADORABLE MINI CARROTS.

ABOUT, I WOULD SAY 10 TO 12, THEY'RE SO CUTE, AND THEY'RE SO SEASONAL.

SOME SMALL ZUCCHINIS.

ABOUT, I THINK FIVE IS ENOUGH.

AND THEN, SOME YELLOW COLORED CHANTERELLES.

I REALLY LIKE CHANTERELLES, I THINK IT'S THE BEST MUSHROOM IN THE WORLD.

SO ABOUT A HANDFUL.

A COUPLE OF THESE LONG BEANS THAT I GOT FROM ANNA, FROM THE ORGANIC FARM.

IT'S GOING TO GIVE MORE COLOR.

SOME RED ONIONS, QUITE TINY, AND THEY'RE ACTUALLY GOING TO SHRINK IN THE OVEN.

AND NOW I'M GOING TO TOSS ALL THE VEGETABLES AND THE MARINADE TOGETHER.

IT'S A LITTLE BIT MESSY, BUT IT'S WORTH IT.

AND THEN I NEED AN OVEN TRAY.

LET'S POUR ALL THE VEGETABLES IN.

THERE, GOOD.

AND I WILL CONTINUE WITH THE MEAT.

AND I WILL ADD SOME DIJON MUSTARD.

I WILL SPREAD IT.

ABOUT, SAY, ONE BIG TABLESPOON.

SOME HONEY.

THAT'S GOOD, MMM!

AND TO GIVE EVEN MORE FLAVOR, SOME BACON.

AND I'M GOING TO USE ABOUT ONE PACK, AND JUST KIND OF REALLY TIGHTLY WRAP THE BACON, SO ALL THE FLAVORS WILL BE PACKED INSIDE, AND THE BACON IS GOING TO BE CRISPY, AND IT'S GOING TO HAVE THE HONEY AND THE MUSTARD.

MMM, MMM, MMM!

AND NOW I WILL BAKE THE IN 200 CELSIUS, WHICH IS 400 FAHRENHEIT, UNTIL THE MEAT'S INNER TEMPERATURE REACHES 56, WHICH IS 135 FAHRENHEIT.

AND IN THE MEANWHILE, I WILL GO AND SET THE TABLE.

AND NOW THE DISH IS DONE, BUT ACTUALLY, THE MEAT IS A LITTLE BIT RAW INSIDE, SO I WILL WRAP IT WITH THE ALUMINUM FOIL, AND THAT WAY, I WILL LET IT REST FOR 20 MINUTES.

IT WILL CONTINUE COOKING.

ALL THE JUICES AND THE FLAVORS WILL SET, AND IT WILL BE PERFECT.

Viestad: YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

AND NOW I'M READY TO PLATE MY DISH.

A LITTLE BIT HOT STILL.

LET'S ADD SOME OF THOSE BEAUTIFUL ROASTED VEGETABLES, WITH THE SEASONAL INGREDIENTS, BABY CARROTS, CHANTERELLES.

WHAT ABOUT THE MEAT?

IT'S SO MOIST, OH, YES!

AND NOW MY ROYAL DISH IS READY.

IT LOOKS DIVINE, AND I THINK MY GUESTS WILL LOVE IT.

All: CHEERS!

Anna: SO TENDER.

La Fountain: YEAH.

THANK YOU.

[ LAUGHING ] THAT'S THE WAY WE EAT THE MEAL IN HERE.

IT'S MY PLEASURE THAT I'VE GOT YOU HERE.

HEAR, HEAR.

FOR MORE INSPIRATION ABOUT SCANDINAVIAN DESTINATIONS AND FOOD, VISIT OUR WEBSITE -- NEWSCANCOOK.COM.

La Fountain: BYE!

[ KISS ] THIS PROGRAM IS FUNDED BY THE FOLLOWING... NORWEGIAN SALMON IS OCEAN FARMED BY CRAFTSMEN, BLENDING TRADITION WITH TECHNOLOGY.

[ LAUGHTER ] CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.