It Starts in Oslo
Sunrise over Aker Brygge
Tonight: Scandinavian Skate with Capers at Lofotoen Restaurant
https://www.lofoten-fiskerestaurant.no/english
Lofoten is an elegant, yet cosy and relaxed seafood restaurant on the edge of Aker Brygge with an exquisite maritime menu, good beverages and excellent service. Lofoten pride themselves in serving the best fish and seafood the sea has to offer. The restaurant's philosophy is to serve rustic food that not only looks good, but also tempts the palate and satisfies one's hunger. The menu changes 7-8 times a year and reflects each season's specialities. January-March: Steamed cod with liver and roe, flown in from Lofoten! April-September: Summer menu, 200 seats outside with a great view of the Oslo Fjord. October-December: The Norwegian speciality lutefisk (cod treated with lye).
About Skate
You eat only the ‘wings’, two wide fins that the fish can move in an unbelievable elegant manner. You understand how when you see the meat, which is made up from long, fibrous strands of muscle, and is very lobster-like, both in consistency and taste.
Related: Fresh Fish in Scandinavia
Under the lizard skin the flesh is white and tender, in long, pearly strands, and is as close to lobster as you can get (apart from monkfish). Allow 250-300g per head: there is not much meat, but it is extremely filling.
Pan fried ray wings
Ray dish
Ray can be fried whole, in butter, or baked, dotted with butter and sprinkled with sea salt, in a pan in the oven. Pour a little water in the bottom, just so it will not burn, and bake for 25 minutes at 200C/gas mark 6. Check the fish with a pointed knife: if the meat is white all the way to the cartilage it’s done; otherwise shove it back into the oven for a few minutes. It will never become dry, as the jelly will keep it moist.
Recipes to try
https://www.bbcgoodfood.com/recipes/duchess-potatoes
Skate with Salsa verde
New peas and asparagus
Duchess Potatoes