While we were responsible for making our own meals in the Skalanes kitchen we were occasionally treated to something the owner or British botanist volunteers cooked for us. The exception was breakfast. There were two volunteers from the U.K. studying the ecology and documenting bird life. Every single morning they made hot porridge- proper porridge. This stuff was like oatmeal only way thicker. There was always syrup and cinnamon sugar to top it and raisins if you wanted. I preferred the homemade local jam while it lasted. All of our meals were family style so it was always entertaining.
One night Olli had some paying guests he had to provide a 3 course meal for. He decided that as long as he was making it we could taste a few things. He had an arctic char starter. It was locally caught in the river in town and he cured it with spices and herbs. He sliced it super thin and layered it on buttered toast. It was very similar to salmon but much better. He also had some root vegetables he had roasted with honey and seasoning that were really good. He made a phenomenal dessert from skyr, vanilla and chocolate ice cream with a homemade rhubarb sorbet made from the rhubarb right on property. He drizzled honey over the top. It looked like an Icelandic volcano on a plate. The skyr was tart and the rhubarb sorbet was refreshing crisp.
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