No, really. It’s in Finland: http://www.ravintolaharald.com/index2.html
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Á LA CARTE
1.THE JOY OF JOURNEYS
* CREAMY CHANTERELLE SOUP
* BEEF Á LA SAGAFJORD
* THYRA’S TAR-FLAVORED ICE CREAM
2.ECHOES FROM THE OWN SHORES
* GOAT CHEESE SALAD
* THE MAIDEN’S ARCTIC CHARR
* CLOUDBERRY AND CHOCOLATE SHERBET
3.THE THREE BUCKLER TREAT (for two)
o THE BLISSFUL APPETISER BUCKLER
o BUCKLER Á LA KAUPANKI
o THE SWEET DESSERT BUCKLER FROM PARAHULT
4.THE GRAND FEAST (For two)
o SALMON TARTAR Á LA AUTH
o MEAT SWORD FROM THE FJORDS
o ROWANBERRY CAKE
5. THE GREEN FJORD SALAD
Did you know that fjords can be green, too? The green fjord salad is served with vegetables seasoned with cider vinegar, pickled tomatoes and home-made bread.
6. OSEBERG’S CHARMING CHANTERELLE SOUP
In addition to a pot, Harald found a recipe written in the Runic alphabet. According to this ancient recipe, the creamy chanterelle soup is best served with home-made bread and topped with cranberry oil.
7. THE OLD ÅLAND FISH SOUP
The Vikings brought this recipe to the Åland isles. This traditional creamy fish soup consists of smoked whitefish, onions, potatoes and dill. Original islander bread honors the occasion.
8. THE TRAVELLER’S ROE SHINGLE
When going to the Novgorod market, the tradesmen had to eat what they got. But they would not complain, as there was roe on the shingle together with red onion, dill and sour cream. This arctic caviar is served with original islander bread.
9. SALMON TARTAR Á LA AUTH
This Viking widow had so many goats that she was considered very wealthy. She even traveled to the shores of Iceland by her own trading ship. She knew how to combine cold smoked sea salmon, chopped onions, dill and goat cheese spread. Original islander bread completes the treat. But goodness, what a taste!
10. THE GOAT CHEESE SALAD OF VINLAND
The Vikings knew the secret of good cheese, and they definitely also knew how to combine different kinds of cheese. Vikings loved cheese especially during their long and weary journeys. Their basket of provisions contained green salad, vegetables seasoned with cider vinegar, broiled goat cheese, parsley oil as well as blueberry sauce.
11. RUNAR’S REINDEER
Runar loved celebrations! When he returned from his long journeys, he always brought some dried reindeer meat with him and mixed sour cream, cold smoked reindeer and onions to a mousse that he decorated with cranberries. He served this mousse on a toasted wheat bread to his friends, who were eager to hear all about his wild journeys.
12. THE APPETISER BUCKLER
A potpourri of different specialties is bound to tickle any Viking’s fancy. The appetiser buckler is filled with green salad, vegetables, parsley oil, broiled goat cheese, salmon tartar, smoked whitefish, dried reindeer meat and smoked reindeer mousse. Goat cheese spread, red onion sauce as well as apple-cranberry compote adds relish to this great appetiser. And one bread for each hand: home-made bread and original islander bread.
Sea God’s treasures
13. THE PERCHES OF AGGERSBORG
Hunger was an unknown word for all the warriors in the fortress of Harald the Bluetooth. On the tables of Aggersborg perch fillets fried in basil butter were accompanied by a chanterelle sauce, sliced vegetables and baked potatoes with anchovy butter. Warfare and eating had been combined!
14. THE MAIDEN’S ARCTIC CHARR
The maiden’s arctic charr pays tribute to all the lovely Viking ladies. This broiled arctic charr is served with vegetables in a root crop sauce, goat cheese pie, beetroot hash and original islander bread.
15. SVEN THE BIG BEARD’S SWORD (for one)
Not also was his beard huge, but also his stomach – so big that it was too big to be carried along. Helga finally came up with this slightly lighter recipe – it had to be tasty, but not too heavy for Sven. The sword is filled with vegetables, pepper fried in herb oil, zucchini and tomatoes all served on a mixture of carrots and onions. Delicious chanterelle sauce is added, as well as pickled tomatoes, a baked potato with basil butter and broiled home-made bread. This made Sven very happy.
16. OTTAR’S SUNDAY PIE
Ottar was a wealthy Viking with large grounds and nearly six hundred reindeer. He was selling fur on his long journeys, but a big Viking such as Ottar needed many delicious pies as provisions. His favorite pie was the goat cheese and leek pie, accompanied by root crop sauce, beetroot hash, apple-cranberry compote and cranberry oil.
17. JORVIK’S CHICKEN
When traveling on foreign seashores, the Harald Vikings saw a lot, and sometimes the big world seemed strange to the Vikings. But Jorvik knew how to pluck a hen – and how to make a tasty meal out of it: broiled chicken, vegetable sauce, potato cutlets and blueberry sauce as a sweet crown.
18. FREE RANGE CHICKEN FROM THE VÄINÄ RIVER
The Vikings living on the banks of the Väinä River knew what good food was all about. Free range chicken with wing bones all roasted in walnut oil, rowanberry sauce, root crop and potato-spinach cutlet relished by apple compote sweetened with apple liqueur. Sometimes the Vikings also poured some of the liqueur into their drinking horns.
19. MIKLAGAARD’S DOVE
The Miklagaard Vikings loved anise so much that they flavored tender forest dove with anise brandy. Then they added spruce shoots sauce, sliced vegetable, cranberry spread and potato cutlets and put everything on a toasted wheat bread. So good that even Harald the Harsh becomes nicer!
20. DUCK Á LA FYRKAT
Duck shooting was the most popular sports at the Fyrkat Fortress. But it became very expensive – you can’t always hit the target with a javelin. Then Harald the Bluetooth tried using a bow and arrows – and came up with a good recipe. Smoked duck breast with rowanberry sauce, goat cheese and peek pie as well as forest mushrooms and onion barley. Harald the Bluetooth guarded this recipe with great care.
21. BEEF STEAK Á LA SAGAFJORD
Broiled beef, accompanied by garlic cloves marinated in blueberry sauce, root crops sweetened with honey and original Sagafjordian smoked cheese potatoes. No wonder the Sagafjordians kept this recipe for themselves.
22. HEDEBY’S BEEF
Hedeby was a big town, and the food there was also great. The biggest delicacy there was fillet of beef relished by spruce shoots sauce, vegetable slices, potato cutlets seasoned with goat cheese spread and red onion sauce. No Viking wanted to leave Hedeby.
23. PORK Á LA IVAR
Ivar and Erik the Red traveled together and were the first to find potatoes. When they returned home they added grilled potatoes with skins to a broiled pork fillet. Chanterelle sauce, root crops sweetened with honey and apple-cranberry compote gave it the finishing touch.
24. BOLGARIAN MUTTON
Even the Vikings had to pay tax when they traveled to the Caspian Sea. The Bolgarians loved good food, so sometimes the Vikings had to give away their recipes in addition to silver and gold. The Bolgarian tax collectors’ favorite was mutton fillet with herb spread together with toasted garlic sauce, garlic cloves marinated in blueberry sauce, cream stewed sauerkraut and a potato-spinach cutlet.
25. RANVAIK’S WILD BOAR
Rainvaik loved to take other people’s things. Once he even wrote his name in Runes on a casket he had stolen from a Scotsman, so why wouldn’t he have claimed that this wild boar recipe was his own as well? But he also gave the Scotsman some of this delicacy: roasted wild boar fillet with tar and root crop sauce, blueberry sauce, smoke-cheese potatoes and parsley oil. And they were good friends ever after.
26. RED DEER SWORD FROM THE RHEINLAND
Although the Vikings drank from horns or wooden mugs, some of them were desperate to get a glass from the Rheinland. Ragnar was not too interested in the glass, as long as he got his portwine. He made the red deer tender with the portwine and put the meat on the sword. Then he served tar sauce, cranberry spread, cream stewed sauerkraut and a potato-spinach cutlet with the meat.
27. THE PERMIANS’ REINDEER
Also the Permians, who were related to the Finns, treated the Vikings to good food. And they soon knew what the Vikings liked best: reindeer fillet with spruce shoots and chanterelle sauce, beetroot hash and goat cheese and leek pie. The Vikings loved the Permians.
Swords are for two, preparation time approximately 30 minutes.
28. MEAT SWORD FROM THE FJORDS (for two)
22.60 €/person (45,20 €/sword)
This meat sword was a good way to solve conflicts about borderlines – two men had to share the sword. And when a Viking was eating, he was not fighting. The sword is filled with reindeer, red deer and smoked duck breast, spruce shoots sauce, garlic sour cream, pickled tomatoes and grilled potatoes. And all the conflicts were solved.
Buckler is for two, preparation time approximately 30 minutes.
29. BIRKA’S BUCKLER
Merry-making gets started once the crowd sees all the treats Birka has piled on his buckler: broiled beef and pork fillet and wild boar sausage. The meal is topped with three different sauces: grilled garlic sauce, tar sauce and root crop sauce. Birka also added some vegetables, grilled potatoes and smoked cheese potatoes to the dish.
30. THE KAUPANKI BUCKLER
The Viking from Kaupanki had done lots of journeys and gathered some inspirations from foreign countries. On his buckler, he piled roasted reindeer fillet, red deer chops flavored with portwine and broiled arctic charr. The dish is crowned with three different sauces: spruce shoots sauce, rowanberry sauce and chanterelle sauce. Root crop sweetened with honey, grilled potatoes and smoked cheese potatoes honor the occasion.
31. GUTHRUM’S CHICKEN SANDWICH
Guthrum must have been the father of all sandwiches. After he had arrived from eastern Anglia, he piled a sandwich from grilled chicken and garlic sour cream, red onion sauce, green salad, parsley oil and even grilled potatoes with skins.
32.RINGERIK’S ELK SANDWICH
When the Vikings went to Ireland, they did not leave anything else there except some items decorated by Ringerik and a recipe for elk sandwiches. And the sandwich was very well decorated as well. The warm elk sandwich was made of a broiled elk minced meat patty with boletus filling – topped with garlic sour cream, and green salad with parsley oil. Grilled potatoes with skins were also added to the dish.
33. INGOLF’S PAN
Ingolf, who was born in Sunnfjord, was one of the first Vikings who settled in Iceland. He was widely known for his culinary skills, and his bravura was the pan: wild boar sausage, beer sausage, creamy sauerkraut, pickled tomatoes, blueberry marinated garlic cloves and a baked potato with basil butter.
For the sweet tooth
34. THYRA’S TAR-FLAVORED ICE CREAM
“To tar a boat – never!”,said Thyra and served some tar flavored ice cream with blueberry sauce to his friends.
35. THE BEST SHERBET IN MAMMEN
There once lived a very wealthy Viking in Mammen, who was rich as a king. After he had finished eating his dinner, he always wanted to have cloudberry and chocolate sherbet crowned with traditional caramel sauce.
36. CAKE Á LA LEJRE
There were many rowan trees in Lejre. These trees were regarded as holy. The Vikings made a cake of rowanberries and cream cheese that was served with a mocha sauce. The cake was usually eaten in connection with trading, so without rowan trees and their berries so many silver mugs would never have appeared in Lejre…
37. FRENCH TOAST
The Vikings had great respect for the French in one thing: toast. Warm pale slices, apple sauce and apple brandy ice cream.
38. CHEESE SHINGLE FROM JELLINGE
Harald the Bluetooth was eager to pile rocks. He even carried one big rock to Jellinge and put it next to the church. After that he put some cream cheese that has been burnt with dark cane sugar on a shingle and added blueberry sauce and mocha sauce. And he enjoyed!
39. THE SWEET DESSERT BUCKLER FROM PARAHULT
Every feast ends sometime, and so did the feasts of the Vikings as well. But they always ended with style. On this buckler was rowanberry cream cheese cake, ice cream with tar and apple brandy, cloudberry sherbet, mocha sauce, blueberry sauce and apple-cranberry compote. It might be time for one more round after this dessert!