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 ...

 

Saturday

Starter:

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
chanterelle.

Wine: Babaresco, Stefano Farina, 1997.

 Dessert:

Cheese: Papillon Roquefort, Chevre, Münster.

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

 

Sunday

Starter:

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.

  Dessert:

Whole arctic blueberries with cream and grappa.

 

Monday

  Starter:

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.  

Tuesday

Starter:

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.

Dessert:

This season's cloudberries served with cream.

 

 

 

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