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A traditional Norwegian dish with salted herring (spekesild) is served with boiled potatoes, raw onions, dill, pickled beetroots, butter or creme freche and flatbrød. [115] Stekt fisk – braised fish, the larger specimens tend to be poached and the smaller braised. The fish is filleted, dusted with flour, salt and pepper and braised in butter.
Norwegian cuisine (Norwegian: Norsk mat) in its traditional form is based largely on the raw materials readily available in Norway. It differs in many respects from continental cuisine with a stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials because of the long winters.
Pinnekjøtt is a festive dish typical to Western and Northern Norway, and is rapidly gaining popularity in other regions as well. [citation needed] This dish is largely associated with the celebration of Christmas and frequently paired with puréed rutabaga, sausages and potatoes, served with beer and akevitt. [1]
Norwegian food industry businesspeople (2 C, 5 P) Norwegian stews (2 P) R. Restaurants in Norway (4 C, 1 P) W. Norwegian food writers (2 C, 27 P) Pages in category ...
[8] [9] [10] The Norwegian Seafood Export Council indicated sales of lutefisk to restaurants and catering companies in Norway increased by 72% between 2005 and 2008. [8] A 2005 survey found 20% of Norwegians ate lutefisk during the Christmas holiday season , although only 3% would consider it for their Christmas dinner.
Fårikål (Norwegian pronunciation: [ˈfòːrɪkɔɫ, ˈfɔ̀rːɪkɔɫ]) is a traditional Norwegian dish and the country's national dish. [1] [2] [3] It consists of pieces of mutton with bone, cabbage, whole black pepper, and occasionally a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins.
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