Norwegian

[English]

Terms in Norwegian 871-880 of 2001

ingefær

/IN-gehr-fahr/
[Norwegian]

Ginger

ingredienser

[Norwegian]

Ingredients

inngang

[Norwegian]

Entrance

is(krem)

/ees (kraym)/
[Norwegian]

Ice

isbergsalat

[Norwegian]

Iceberg lettuce

isgalt

[Norwegian]

Grenadier or rat-tail; a long, tapering, ash grey marine fish found up to 90 cm (36") long, deep in the Atlantic. Not a very attractive fish and difficult to skin and fillet, so good in soups.

ishavs røye

/EES-hows ROY-ah/
[Norwegian]

Arctic char, an uncommon freshwater fish of the same family as salmon, trout and related to grayling and the vendace or powan. It is found in rivers and lakes of northern Europe, north western United States and Canada and in the Great Lakes. They are migratory fish, like salmon and trout. They have a steely blue-grey back with salmon-pink speckles on the sides and a red underbelly. They have sweet firm flesh which varies from white to pink, dependent upon its own diet, and with good flavour, some say better than trout, being something like a cross between trout and salmon.

ising

[Norwegian]

Dab. A small flatfish from northern waters cooked in the same way as plaice.

iskrem

/EES-kray/
[Norwegian] plural iskremen

Ice cream

isop

[Norwegian]

Hyssop. A pungent herb with an aroma redolent of thyme, rosemary and lavender with a minty undertaste, but more subtle. It is excellent with rich or pale meats, particularly rabbit, and is also good with tomato salad. It is used to flavour liqueurs.