Kongsfjord - 70°43'N 29°21'E

KONG6 - menu

Many KONG-expeditions have been good cooking exercises - partly caused by excellent raw material, partly by enthusiastic participants - both on the cooking and consuming side. This time we bothered to make notes of most meals. Not because they were particular in any way - but just for fun. Now you know what we're up to when we are not DX-ing ...




Fresh aspargus with melted butter, parmesan, honey & balsamico Dijon mustard and parma ham.
Served with garlic bread.

Main course:

Lightly panfried tuna (fish) with sesame seeds, garlic and spring onions.
Served with fried spinach and

Wine: Babaresco, Stefano Farina, 1997.


Cheese: Papillon Roquefort, Chevre, Münster.

Wine: Port, Taylor Fladgate, Quinta de Terra Feita, 1987.




Duck liver mousse served on toasted white bread and salad.

Wine: Gewurztraminer, Hugel Selection de Grains Nobles, 1997.

 Main course:

Fresh arctic cod, melted butter, almond potatoes and  carrots.

Wine: Priorat (Peñedes), Alvaro Palacios Les Terrasses, 1998.


Whole arctic blueberries with cream and grappa.




Smoked (wild) salmon from the Tana river, served with italian bread with olive oil and balsamico.

Wine: Rheinriesling Spätlese, E & M Müller, 1969.

  Main course:

Chicken breast papillote with truffles and leek.

Wine: Chassagne Montrachet, Blain-Gagnard, 1998.  



Bruschetta a la Veines (with smoked Greenland halibut)

Main course:

Fresh slices of halibut papillote-style with balsamico, chili og lime.
Served with fresh tagliatelle.

Wine: Puligny Montrachet, Jean-Marc Boillot, 1999.


This season's cloudberries served with cream.