A seafood paradise
For lovers of fresh seafood, there are two outstanding destinations in Trøndelag: the islands of Hitra and Frøya. When he arrived at Hotel Frøya, Olaf was immediately impressed by the local specialties. He was particularly taken with the tender lamb and first-class scallops. The region's sheep not only serve as a source of meat, but also take care of the green, rocky landscape - a fascinating cycle of nature.
Scallops - straight from the sea
On Hitra, Olaf met the restaurant owner Ola, a true seafood expert. Ola knows every fisherman in the region personally and even owns his own boat rental business. The next day, he took Olaf out on the water to get fresh seafood straight from its natural habitat. Despite the cool 8 °C water temperature and uncomfortable weather, Olaf was thrilled - all for the freshest ingredients.
Smoking Crab
After their successful haul, they returned to the jetty. While it was still raining lightly, the sun was already peeking through the clouds - the perfect moment to fire up the barbecue. Ola had already pre-cooked the crayfish and was now preparing them at 130 °C in the smoke. At the same time, he showed Olaf how to open scallops efficiently - a move that immediately fascinated him.
Surf & Turf Trøndelag style
Together, the two created a dish that combined the best ingredients of the region: tender lamb and scallops on skewers, seasoned with a pinch of chili. The local "Surf & Turf" reflected the unmistakable taste of the islands of Hitra and Frøya.
With a little smoke, rain and, above all, a passion for good food, Olaf had an unforgettable culinary adventure in Trøndelag.
