The Norwegian Fish week has become an annual event in Vilnius and for the past five years, it has contributed to making Norwegian fish and seafood known among Lithuanians.
Not only is fish and seafood a part of a healthy diet, it will also add an extra few years to your life. Did you know that Norwegian women live until they are 80 years old while men live until they are 74? This is largely due to the broad varieties of fish they eat: for instance fish- burgers, gratin, pie, aspic, balls, fried, boiled, poached, grilled, dried, raw, smoked and even fermented.
This year for the 5th time, the Royal Norwegian Embassy together with Reval Hotel Lietuva’s main Restaurant Riverside has invited one of the best chefs in Norway, Mr. Kristoffer Hovland, to present some mouth-watering fish dishes. Mr. Hovland is the Executive Chef of the Fosseim Hotel in Norway, famed for its superb food, created using only the freshest produce from Mother Nature’s larder. This is his third visit to Lithuania. Last time, in 2004, he spread the word on Norwegian cuisine, prepared a gala fish dinner and gave some cooking seminars for Lithuania Chefs association. That year Mr. Kristoffer Hovland was voted Best Chef in Norway. During his years in the Norwegian National Cooking Team, Mr. Hovland has participated in many international cooking competitions, winning a gold medal at the Singapore Cooking Olympics (2000) and a silver medal in the Luxembourg Cooking Olympics (1998).
The newly refurbished Riverside Restaurant cordially invites all fish lovers and gourmands to experience the creations of Kristoffer Hovland. This year, dishes from a special Norwegian Fish Week menu will be served 3rd - 9th of December. For Entrées, Chef will prepare Pan-fried Spiced Scallops (accompanied by a purée of Jerusalem artichoke, candied cherry tomatoes and a side salad) and Cod and Garbanzo-bean soup. For the main course; Baked Norwegian Salmon with walnut-oil; or as an alternative to the salmon, Chef will prepare oven-baked Halibut, accompanied by butter-fried mushrooms, aubergine-purée, glazed carrots and sherry demi-glace. The last (but certainly not the least) dish on the fish week menu is the Parfait with crushed nougat, followed by apples in saffron and calvados perfumed jelly. It is the dessert that perfectly complements the dishes of the Norwegian Fish Week menu.
The fish week this year is a part of the Norwegian Embassy's broader introduction of Norway and our culture. The Lithuanian culture magazine Krantai has dedicated their fall issue to all things Norwegian, in Lithuanian language.
Come to Reval Hotel and get a taste of Norway through the Krantai magazine and culinary delights prepared by famous Norwegian chef, Mr. Kristoffer Hovland!
Did you know that?
- Norway exports fish and seafood to more than 150 countries worldwide and is the second largest fish exporter in the world
- 30% of the Polish population eat Norwegian herring once a week
- The brand Norwegian salmon has a higher prestige than Coca-Cola in Norway's most important salmon market, France
- The three biggest market for pelagic fish is Russia, Japan and Ukraine
- Most of the cod-liver oil you drink is Norwegian