The delights of Norwegian Fish Week at the Riverside restaurant

Not only is fish and seafood an important part of a healthy diet, it could also add an extra few years to your life. Did you know that on average Norwegian women live until they are 80 years old while men live until they are 74? This is largely due to the wide variety of fish dishes they eat. For instance; fish - burgers, quenelles, gratin, pie, in aspic, fried, boiled, poached, grilled, dried, raw, smoked and even fermented fish. The fish week is a part of the Norwegian Embassy's broader introduction to Norway and its culture.

    Again this year 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. “We have invited Mr. Kristoffer Hovland, because he is a great ambassador for Norwegian food products” – explains Mr. Erlend Engdahl, Reval Hotel Lietuva’s Director of Operations. 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.

    Come and get a taste of Norway in the Riverside Restaurant through the culinary delights created by Kristoffer Hovland!