Can you see the proudness shining from my eyes?
Saturday was a quiet day during our visitation, and a local farmer invited us, the bishop, the dean and me, out fishing. We spent several hours out in his boat on the small lake, but though cold, the weather was too nice for the fishes to bite. We got exactly what we needed though, a one kilo troat, perfect for dinner for the three of us. Guess who held the otter when the fish bit?
During our week we stayed at Lierne Gjestegård. I had never been to Lierne before, and guesthouses in the Norwegian countryside can sometimes be quite worn, simple places. Lierne Gjestegård(guesthouse) turned out to be a pleasant surprise. Already when visiting their web page a week before going there, my expectations were risen, and coming there we were welcomed by landlady Margit and felt home at once.
Local food traditions are strong in Lierne, and Margit's kitchen is no exeption. With my Blue Cafe in mind I am always looking for new recipes, but when I tried to ask Margit for some of her specialities, like the rhuburb and onion chutney, or the yummy "gomme" we got for breakfast, she just smiled teasingly.
I found my way though. Margit had promised us to prepere the fish for us if we got any, and when we came back to the guesthouse Saturday night I asked her if she would let me into her kitchen as her apprentice. To my joy she said yes! - and I spent the absolutely highlight of my week in Margit's kitchen.
An apprentice has alot to learn, and as soon I came into the kitchen I was asked to wash my hands and wear an apron. Margit knew what to do, and explained everything to me, from the cleaning of the fish, the removing of the bones, the cutting, and the frying, ending with making her very special herb sauce. Here she had started some preparations before I came, so she managed to keep her special secret from me, but I have a few ideas how to make the yummy taste her sauce has, and will do some experimenting in the Blue Café.
I am sure this will not be my last visit in Lierne and at the guesthouse. Next time I plan to bring Terje, I know he will love the food, the people and the nature.
