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.
panfried tuna (fish) with sesame seeds, garlic and spring onions.
Served with fried spinach and chanterelle.
Babaresco, Stefano Farina, 1997.
Papillon Roquefort, Chevre, Münster.
Port, Taylor Fladgate, Quinta de Terra Feita, 1987.
served on toasted white bread and salad.
Gewurztraminer, Hugel Selection de Grains Nobles, 1997.
arctic cod, melted butter, almond potatoes and carrots.
Priorat (Peñedes), Alvaro Palacios Les Terrasses, 1998.
arctic blueberries with cream and grappa.
(wild) salmon from the Tana river, served with italian bread with olive oil and
Rheinriesling Spätlese, E & M Müller, 1969.
breast papillote with truffles and leek.
Chassagne Montrachet, Blain-Gagnard, 1998.
a la Veines (with smoked Greenland halibut)
slices of halibut papillote-style with balsamico, chili og lime.
Served with fresh tagliatelle.
Puligny Montrachet, Jean-Marc Boillot, 1999.
season's cloudberries served with cream.