Fridykkerkokkene - hvitløksgrillet breiflabb

The freediving chefs - garlic-grilled monkfish legs

Two of the country's keenest freedivers are also excellent cooks, and here share their favorite recipes from the sea.

The article is from 2015, by Nils-Yrje Kirste

Nils-Yrje Kirste lives facing the sea, west of Bergen. Works as an agricultural consultant in Bergen municipality, and is interested in everything that can be eaten and/or drunk. With one foot in agriculture and one swimming foot in the sea, there is a lot on the menu. Motto: "If I don't get food, I might as well die".

Tore Hugdahl living near Nesttun, but has for a number of years been drawn westwards towards Øygarden and the ocean's food platter. He likes to create new taste experiences, with the best nature has to offer. It is important to be experimental and fearless in cooking. Tip: A recipe is a suggestion, not a conclusion.

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Breiflabb is tasty and delicate - and you should be careful not to overpower the fish's distinctive taste (it is, after all, a mixture of lobster and scallops). Nevertheless, it is possible to use some strong spices, and only enhance the experience.

The sun has started to warm up a bit again, and it will quickly become summery if you drive this variant:

Letter lab:
Brush with oil/garlic mixture. Put on the grill right away. The fish should be grilled for a relatively long time, and on a medium heat.

Amandine potatoes:
Divide into 2 or 4. Drizzle lightly with oil, salt, pepper, thyme and basil. Bake in the oven for about 20 minutes.

Pick off all the bouquets, so that you can divide it into small bundles. Melt the butter and stir in the breadcrumbs. Steam/fry the cauliflower on a slightly high heat for 6 - 7 minutes. Shake the pot often! Served slightly scorched, and firm in the meat.

Green pepper sauce:
Broth and approx. 4 dl of water are boiled together with (good) green pepper (pickled or canned). Simmer the sauce for about 10 minutes (evenly if you have to). Add Creme fraishè and serve.

If you don't like this, I promise I'll eat it up for you!

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