All language subtitles for S01E01 - The New Nordic

[Emeril] Over 30 years ago,
I opened my first restaurant.

Since then, I've achieved more
than I ever thought possible.

[exciting music]

But the one thing
that I'll never stop seeking

is inspiration.

Doesn't matter
if it's in New York City

or here in Spain.

When chefs get together,
magic begins to start happening.

You made it.
So happy you're here.

I'm so happy to be here.

You're looking
for new ideas.

The new ideas come
from very old traditions.

My favorite thing to eat
is anything anyone else makes.

- That's right.
- This is perfection.

This is passion.

We should embrace
the whole Cuban thing.

All chicken
but the feathers, baby.

[man] That's what so beautiful
about food,

is it brings people together.

[Emeril] Now with the earth
as my kitchen,

and the best chefs
on the planet as my companions,

I'm setting out
to eat the world.

* *

[whistles]

* *

Here we go.

[man] This one, you get Sweden
in one bite.

God, that's good.

You know what we say?

- Ah!
- Bam!

That's right.

* *

[seagulls squawking]

[dramatic music]

* *

[Emeril] In 2004,
a culinary storm was brewing,

not in Italy or France
or Spain, further north,

in the most unlikely of places,
Scandinavia.

* *

That's when a group
of Nordic chefs

created a culinary movement
that harnessed the power

of their regional ingredients

and traditional
Scandinavian techniques.

They called it
New Nordic Cuisine,

and it rocked
the culinary world.

90 Michelin stars later,

the movement hasn't just put
Scandinavia on the food map;

it's made Scandinavia

the center
of a food revolution.

And at the forefront
of that revolution

is Marcus Samuelsson,

a culinary titan
and my good friend.

He's invited me on a journey

to the land of his youth,
Sweden,

to explore the best

that New Nordic Cuisine
has to offer.

- What's up, Chef?
- What's up, my brother?

- Welcome to Stockholm.
- Oh, man, I'm so delighted.

My first time here.

Did you bring
the weather or what?

I'll tell you,
it's warmer in New York.

[Marcus] Let me get you
some vodka.

We'll be straight out,
okay?

[Emeril] How are things?

[Marcus] I'm good.

[Emeril] At 23, Marcus
was the youngest chef

to ever earn
a three-star rating

from The New York Times
for his restaurant Aquavit.

In the States,

he's an acclaimed chef,
author, and TV host,

but in Sweden,
he's a hometown hero.

You were born in Ethiopia.

Yeah.

And you came to Sweden.

Much colder country.

- Much colder country is right.
- Yes.

[Emeril] Marcus was adopted
by Swedish parents

and raised in the coastal city
of Gothenburg.

Now based in New York,

he owns 25 restaurants
around the world.

[Emeril] You have seen a lot
of stuff here in Sweden.

- Yeah.
- And particularly right...

- But it's changed, Chef.
- It's changed?

It's changed,
Emeril, yeah.

[Emeril] So I mean,
what's happening?

There's all of this hoopla.
What's going on?

[Marcus] In Sweden,
it's all about nature

and your own local cuisine,

so we started to look out

to countries like
Japan and Spain and America,

but then we came back to Sweden

and started to do
our own version

inspired by global cuisine
but yet very Swedish.

So that started the movement
of New Nordic Cuisine?

Yeah.

[Emeril] I'm dying to learn
how a group of chefs

trying to uphold
time-honored cooking methods

went from Viking
to fine dining.

Where are you taking me,
brother?

We're going to
a chef friend of mine.

His name is Niklas Ekstedt.

Niklas really represents,
for me, New Nordic.

- Okay.
- His restaurant is wonderful.

And you're gonna like it.

Let's cross the street.

The restaurant is small,
but its flavors are big.

The way he cooks,
it's very modern

and yet it's very old-school
at the same time.

And it's all about heat
and smoke and it's fire.

Okay.

- Come on in.
- Thank you.

[Emeril] Smell good in here.

- Okay, here we are.
- Welcome inside.

- Oh, yes indeed.
- What's up, Chef?

- Oh, Marcus.
- How are you, Niklas?

- Good, how are you?
- Good to see you.

- Chef.
- Wow.

- How are you?
- It's an honor.

- I'm delighted to be here.
- Yeah.

[Emeril] Originally headed
for a career

in professional snowboarding,

a back injury led Niklas

to pursue his
other passion, food,

and he's never looked back,

essentially swapping dreams
of Olympic gold

for a Michelin star.

[Marcus] What do we got, Niklas?

Some reindeer,
langoustines, cod.

You eat everything, Chef?

- Yes.
- Yeah, you eat heart?

- Yes.
- Good.

[Emeril] Today, he's a leader
in New Nordic cooking,

elevating traditional
Swedish methods

that have been passed down
for generations.

What is Nordic food to you?
What is it?

I wanted to cook Nordic food

out of the technical aspect
of the cooking.

You know, birch, smoke,
fire, hot, you know?

And that's what I wanted to do.

And then so my research, I had
to go back to the Royal Library

just down the road, actually.

[Marcus] Yeah.

And these books have been out
for, you know 500, 600 years,

and all the techniques
were written down.

Wow.

Because Nordic cooking
has always been...

through history it's been
something about survival,

you know?

Yeah, my grandparents, they
smoked for survival purpose.

- To preserve.
- To preserve.

When electricity was introduced
in the Nordic countries,

we forgot our own techniques
very quickly.

[Emeril] Niklas rejects
electricity in his kitchen.

He relies completely
on wood fire

to provide the heat and smoke
in preparing his dishes.

Can we get cooking?

[Marcus] Let's go.

Let's go.
Let's do it.

[bass music]

Okay.

So let's get going.

So we're gonna smoke some
reindeer heart in this smoker,

and the thing is that all the
smokers in Sweden are different.

Every house have
their own custom-built smoker.

- Right.
- But I built this one.

I call it the Titanic because
it's like three pipes like this.

- I like that.
- Yeah.

And the big difference
between Nordic grilling

is that we use high heat
and smoke.

It's nothing compared
to barbecue

and whatever
you want to call it

where you are looking for amber.

Amber. Right.

Low heat, definitely slower.

But here we just want flames,
hot, iron, you know?

So it's more
like Game of Thrones cooking.

[Emeril] I love it.
I love it.

There are no shortcuts here.

No knobs to turn,
no temperature gauge,

not even an oven mitt.

It's just years of experience

knowing exactly
when to stoke the fire.

So now you've really got,
like, a smoke chamber.

- Yeah.
[Marcus] Yeah.

And what are
these ingredients here?

These are some mushrooms,
and then we have parsley.

- Parsley, yeah.
- Yeah, and then the reindeer.

It's very similar
to beef heart,

but it had some more
gamey flavor to it and then...

[Emeril] That's juniper.

Yeah.

You can just season it
with that.

- Take it and just...
[Niklas] Throw it in there.

- Okay.
[Niklas] Yeah, go on the fire.

[Marcus] There you go.
[Niklas] There you go.

[Emeril] Because of adding that,
we're gonna get this flavor...

[Niklas] Yeah. Yeah. Yeah.
[Emeril] This hint of juniper.

So the heart of the reindeer

goes inside
of this little basket.

- Mm-hmm.
- Yeah.

[Marcus] We are hot smoking it.

- You can cold smoke, of course.
[Emeril] Right.

But this is
a hot smoke technique.

[Emeril] Hot smoke was a way

of traditionally preserving
meat or fish.

Increasing heat
and lowering humidity

enabled the food to dry up
more quickly.

I need you guys
to help me out now.

- Okay.
- Okay.

- We're ready.
- Traditional flatbread.

- Marcus, you know this.
[Marcus] Yes.

I need to get this cooked
above this cross, see?

When that one is cooked,
like a pancake,

you flip it out,
and then you roll it with that.

[Marcus] I like it.
- Yeah, and then Emeril.

[Emeril] Yes.

I need you to bring out
one of the cast-iron pans.

Okay.

I want the cast-iron pan
to come out...

- Boom. Okay.
- Boom.

[Niklas]
Marcus, don't mess it up.

Yeah, under pressure.
See here.

Yeah, look at it puff.

[Marcus] There they go.
They pop.

- Look at it puffing.
- Yes.

Look at it puffing.
Look at it puffing.

I got it. I got it, though.

[laughter]

Oh, shit.

[Niklas] How are you
gonna get that?

[Marcus] Ah!

[Emeril] Maybe you need
something longer.

Oh, you got it,
you got it.

- You got it?
[Marcus] I got it!

I'm back in business.

Oh, my God.

- I got it.
- Oh, you got it.

- Oh, good.
[Marcus] Yeah.

[Marcus] The electricity bill
is not that high.

It's low.

But my hospital bills
for burnt American chefs

is quite high.

[laughter]

[Emeril] Oh, that's good.

We're gonna top
this traditional flatbread,

called Tunnbrod,
with the reindeer hearts.

It's kind of like
a Swedish take on a taco.

Okay, let's go.

Pan, pan, pan, pan,
Emeril.

Okay, pan.

[Marcus] Pan! Pan!

You got it.
Pan's coming out.

- Pan's coming out.
- Be prepared.

- Here, Emeril.
- Okay.

- Let's go, Chef.
- Okay, here we go.

I love it.

Butter.

[Emeril] That's the butter
you're talking about.

Yeah.
And then some parsley.

[Emeril] Parsley.
- Little bit.

Little bit like...

Yeah, that much,
yeah, that much.

- Holy smokes.
- [giggles]

Oh, and then the heart.
Then the reindeer heart.

The smoked
reindeer heart, yeah.

Yep, smoked.

[Niklas] And then,
there you go, stir it.

[Emeril] I got to stir it.

[Niklas] Yeah, stir it and add
a little bit more parsley.

[Niklas] Yeah.
[Marcus] Nice.

[Marcus] Mmm!
Smells good, Chef.

[Emeril] Might need
a little bit of salt.

[Niklas] Coming here.
Nice.

[Niklas] Mushrooms.
[Marcus] How about a little...

[Niklas] Yeah, a little
more mushrooms.

[Emeril] Okay.
[Niklas] Yeah.

[Emeril] You want this
medium rare?

[Marcus] Yeah.
[Niklas] Yeah.

[Niklas] There you go.
[Marcus] We're good.

Break the bread.

Break the bread.

Still while it's sizzling hot
on the...this.

This is your taco.

Yeah. And then...

as you always do on your taco,

you add a little moss,
don't you?

A little what?

[both] Moss.

[Emeril] This foraged moss
has been fried

and adds a crunchy texture.

[Marcus] I want some moss.

Crispness with the moss
on there.

And you have
your salsa.

Yeah, the salsa is
lingonberries, yes.

[Emeril] And Sweden's national
berry, the lingonberry,

it's a cousin of the cranberry

but not as tart.

Here, Emeril.
Here you go.

This is you.
All you. One bite.

- One bite.
- Great, Chef.

The flavors are great.

You get the earthiness,
the pickle, right?

Oh, I got...

It's crazy, right?

Crazy. Meaty, not gamey.

[Marcus] That's a good point.

- Perfectly smoked.
- Yeah?

[Emeril] The mushrooms
and the moss

brings this
real earthiness, right?

I can't believe
you're saying that.

- The moss...
- Yeah, right?

Did you ever think
you would say that?

[murmurs indistinctly]

[bright instrumental music]

I think this one,
you get Sweden

in, like, one bite?

- God, that's good.
- Wow.

All right, what's next?

Are you ready?

[Emeril] No, I'm hungry.
[Marcus] Let's go.

* *

[Niklas] Okay.
[Marcus] I'm ready for next.

What do we got?

We're cooking
one of our signature dishes

here in the restaurant,
so it's a langoustine

and we're gonna cook
with burning fat.

[Marcus] Is that butter
or what do you want to...

- It's beef fat.
- Oh, this is the stuff here?

- There you go.
- Yeah, yeah.

Is that something common
here in Sweden?

It's not anymore,
but it used to be.

It used to be.

It used to be
very, very common

because it was
the way that you seared,

because back in the days,
you didn't have frying pans.

They weren't even invented.

- Right.
[Marcus] Yeah.

So you had one of those pipes
in the fire,

and then when your meat
or your fish,

to get it seared,
you added hot fat onto it.

* *

Okay, one, two, three,
let's go.

Take it out.

I'm just gonna drop in
some fat.

[Emeril] Okay.
[Niklas] There you go.

[Niklas] We put a little bit
of hay on top here,

and then you want to drip
a little bit in the fire

so you got flames going on
and then sear it.

[Marcus] Good job.
[Niklas] Hit it.

And then go, go, go, go, go, go.

Okay, I got you.
I got you.

- How we doing, Chef?
[Emeril] I got you.

- Heavier.
- How we doing?

Okay, I got you.

[Niklas] Marcus, start plating
the kohlrabi.

[Emeril] I got it.
[Niklas] On the langoustine.

- More, more, more. Heavier.
- More, more, more.

- Shake it. Shake it.
- Shake it. Shake it.

[Niklas] More intense.

Shake it on the langoustine!

On the langoustine.

[Niklas] There you go.
There you go.

[Emeril] Look at that.
- More, more, more, more.

- Over there. Over there.
[Emeril] Over here.

[Niklas] Okay.
On the langoustine.

On the langoustine.

More, more.

- Now what?
- Kohlrabi.

[Marcus] Yep, I'm plating,
I'm plating, I'm plating.

We're done.
And then kill it.

[Niklas] Yeah.
And then into the fire.

This is important,
because you need...

These get hot to the next...

- Okay.
- We're plating.

- Did I sear them enough?
- That is perfect.

Great job.

Damn, I felt like Niklas
was screaming at us.

I'm not comfortable
with this.

- He was screaming at us.
- So I got a witness now, right?

[Niklas] I'm trained by one
of you guys, you know?

[Marcus] Yeah.
[Emeril] Why the hay?

- Ooh, it's gonna add...
- Because the flavor.

You're gonna taste it.

[Emeril] Smoking with hay
gives food

a very farm-fresh flavor.

The hay imparts
an earthy sweetness,

and it burns very quickly.

A dusting of pollen
harvested from fennel flowers

complements the hay
with a citrusy zing.

Okay, so now we want some
of the pickled kohlrabi

on the side.

Yeah, on the side.
Precisely, Chef.

[Marcus] Sorrel.

- So what's the sauce?
- Chicken stock, yeah.

- Nice.
- Just reduced?

- Reduced chicken stock, yeah.
- This is delicious, man.

[Emeril] This is gorgeous.
[Marcus] Wow.

[Emeril] I love how that fat
seared the outside

of the beautiful langoustine.

I mean, of any flavors
that I want to experience,

you can't eat
much better than this.

[Emeril] This technique,
with this cold and the fat,

how hot it is
and searing that...

[Marcus] Yeah.

And then your vision
of this dish

with the kohlrabi noodles
and pickled kohlrabi,

the little touch
of the fennel.

Yeah.
The fennel, right?

Right, nothing overpowering,
all in perfect balance...

- Intense.
- ...and delicious.

Yeah.

What's up with
the yelling, Chef?

[laughter]

[Emeril] I'm blown away.

To put out those Michelin
star quality plates of food,

day in and day out,

with just caveman fire
is really incredible.

I am so proud that Emeril
had the chance

to try your food, Niklas,

'cause this is the best way
of tasting New Nordic.

He's been in Stockholm
a long time.

I can't wait to bring him
to Smogen...

To the west coast.

...to the west coast
where I grew up.

And I think once you see
the ocean there,

think about these flavors,

and I think New Nordic
will come full circle.

- Yeah.
- All right.

Skal.
Nice having you guys.

Thank you, Niklas,
for showing us New Nordic...

- Thank you.
- ...in your food.

Amazing to have
you guys in.

[Emeril] No good-byes.

[Niklas] Peace.

* *

[upbeat music]

[Emeril] New Nordic cooking
is all about reconnecting

with the basic elements
of life:

fire, earth, water.

And with water comes seafood.

Today, we're in Smogen,
a quaint fishing village

where Marcus spent the summers.

This must have been
just fantastic growing up here.

I feel so fortunate to be part
of this fishing village,

and as a kid,
it was fun.

It was a place of action.

You always had something to do.

[Emeril] Beautiful.

Right behind that blue house,

my grandmother ran
a little bed-and-breakfast,

and my grandfather
was a fisherman.

This is beautiful.

And, yeah, and that's our
little boathouse right there.

- Still standing.
- Still standing, yeah.

- That's awesome, man.
- Yeah.

[Emeril] One thing that Marcus
and I have in common

is we both grew up
near the water.

And this love of fishing
and the ocean

is such a part of us.

When I think about why
Swedish food is so close to me,

it's personal to me.

My family, I come
from a fishing village,

and I think about
the modern food of today.

New Nordic,

it starts with the water.

It starts with a relationship
to nature.

[Emeril] Marcus tells me
one of his fondest memories

is going fishing
and eating his catch

fresh out of the ocean.

Come on, brother,
let's go.

We're actually gonna go
fishing on the boat.

[Marcus] We're gonna fish
and eat on the boat.

* *

[Marcus] The smell.
[Emeril] Yes.

[Marcus] The salt.
[Emeril] I love it.

[Marcus] The sound of the boat.
[Emeril] I love it.

- I'm excited.
- I am too.

Let's go
and get some crayfish.

Okay.

[Emeril] Saltwater crayfish,
or langoustines,

are smaller cousins
of the lobster.

Marcus's childhood friend
Martin

is the captain of this boat,

and he's gonna show us
how this Nordic staple

we ate at Ekstedt

goes from sea to table.

Welcome aboard.
Have you been fishing before?

[Emeril] Yes.
[Martin] Oh.

I fish in the Gulf of Mexico.

[Marcus] Yeah.
- Uh-huh.

Mostly sport fishing,
blue marlin, tuna, wahoo.

Okay.

Okay. Perfect.

I love it.

[Emeril] The Captain
is taking us out

to reel in the traps
that he and his crew

set up two days ago.

I can't wait to see this.
This...this is great.

[Martin] Aye, aye.

[lively instrumental music]

* *

[Emeril] It's hailing.

[Marcus] It is.

[Emeril] I love it!
[laughs]

[Marcus] Welcome to Sweden.

[Emeril] This is
a little different

from the deep-sea sport fishing
I do in the Gulf.

Just putting on the gloves,
baby.

First round's about
ready to start.

[laughter]

[Martin] Well, now,
we start fishing,

so you want to take that flag
over there.

Yes.

And it's a line
down to 60 meters,

and there is the pot.

[Emeril] Crayfish live
in waters

that are 100 to 240 feet deep.

So fishermen place
their traps

all the way down
on the seafloor

and mark them with buoys
on the surface.

Here it comes.

[Marcus] Whoo!

[Emeril] There you go, baby.
See some crab.

- Yep.
- Yep.

Ah.
Look at that.

And there's our crayfish.

Yeah, that's it.

Beautiful.

This one here has eggs,
so...see?

It has eggs,
she's spawning,

so has to go back in

because that's gonna make
more little crayfish.

That's a lot there.

That's a nice spoonful
of caviar, actually.

Yeah, it is.

As a chef, you think
about that right away.

It's such an honest trade,
right?

There's all these subtle rules

that you got to follow,
you know?

It's very important.

[Emeril] Ah, look at that guy.

[Marcus] That's a big one.

That's a nice size
one there.

[Marcus] Yeah.

Got this one here,
you got it?

Yeah, it's for you, Chef.

There you go, baby.
Bingo.

I think they're gonna be tasty.
Look at that.

[Emeril] Fishermen
traditionally

make a quick lunch
out of their daily catch

right here on the boat.

* *

[Emeril] Now the salt is gonna
go inside of the water.

We're gonna add
one beer or two beers in here.

Oh, yes.

Smell that.
Look at that, now, huh?

Look at that.

- [whistles]
- It don't get better than that.

Oh, no.

So you're just gonna twist
that like that.

Look at the fat in there.

Save those claws.

Most people throw the claw away,
which is ridiculous.

Right there's the best bite
right there because...

That's the best...

You want to get all of the...

You've done that before
because...

starting over there,
that's like,

you've been
around the block then,

you know what I mean?

[stirring instrumental music]

[Emeril] I got to tell you,
brother.

It doesn't get any better
than this.

It doesn't.
It is a luxury, man.

Oh!

[Emeril] Celebrating Sweden's
most prized ingredient

prepared simply at its source

is very New Nordic.

So I'm gonna save ten.

[Emeril] You're gonna do
something tomorrow with them?

[Marcus] Yeah.

[Emeril] What are you
thinking about cooking?

[Marcus] There's gonna be
seafood, I'll promise you that!

[laughter]

[pleasant music]

* *

[Emeril] Marcus has never been
one to follow the rules,

so he's taking me to his
hometown of Gothenburg

where he's developing
a new take on New Nordic.

This is a beautiful city.

[Marcus] A magical town.
I love it.

[Emeril] Marcus went
to culinary school here,

and he returned to open Norda,

a Swedish-American fusion
restaurant.

- This is a fish port town.
- Yeah.

So traditionally what happened
was, the seafood came in

through what they called
a fish church.

A fish church?

- Mm-hmm, there we go.
- Ah, look at this place.

[Emeril] Feskekorka,
or fish church,

is actually a seafood market

built
from an old gothic church.

It's an institution,
and we're here

to pick up today's catch.

[Marcus] Finally, Chef,
we're gonna feed you.

- We're gonna cook together.
- We're gonna cook together.

- I love it.
- And I can't wait for you

to taste
some real New Nordic food.

Oh, I can't wait.
This is so exciting.

[Marcus] Look at this place.

It's focused on one thing:
seafood, right?

[Emeril] Look, they're alive!

[Marcus] They're alive.

Look at this.
Look at this.

- Look at this.
- Look at this.

[Marcus] We're in heaven.

Beautiful char.

Ay-yi-yi-yi-yi.

[Marcus] Little bit of halibut,

cook you some shags
and scallops.

[Emeril] That's a cod
right there.

[Marcus] Yeah,
you're from Boston.

You know what's up with this.

- There's my friend.
- Yeah, yeah, yeah.

[Emeril] That is monk.
Look at him.

- Yeah.
- God, look at this.

[bright instrumental music]

Beautiful.

[Emeril] Turbot?
[Marcus] Beautiful turbot.

[Emeril] That is amazing.

[Marcus] That is
a beautiful turbot.

[Marcus] Yeah. Oh, no, no.
[Emeril] Yes, yes.

[Marcus] You give...please.
[Emeril] Yeah, yeah, yeah.

We're gonna fix the roe up
just fine.

[Marcus] I get emotional

when you see beautiful fish
like that.

[Emeril] So do I. I have a tear
in my eye right now.

I'm so happy we came here.

Oh, my God.
Yeah, me too.

[Emeril] This is definitely
my kind of church.

I'm almost there.
I got my menu in my hand ready.

- Let's go to Saluhallen.
- Okay.

[Emeril] We have our fish
and our langoustines

from back on the boat.

Now we need to pick up
the rest of our ingredients.

Saluhallen, which is really
the core marketplace

for hundreds and hundreds
of years.

It's mostly
for meat and vegetables.

I can already smell
this market already.

Right?

It's unbelievable.

* *

[saw whirring]

[Marcus] Do you have
any dry-aged meat?

[man] Yeah.

I need about 15
very, very thin slices.

- Thank you.
- Thank you so much.

- [speaks foreign language]
- Thank you. Nice.

[speaks foreign language]

[Emeril] All those spices there.

[Marcus] They come from Morocco,

but all this stuff
he has here

are Middle Eastern.

What type of curry do you have?

Do you have paste?

Curry, I have paste
and mild.

Which one do you recommend?

- Paste.
- Paste.

Nice. All right.
We'll do these two.

So what's going
in your mind right now?

You know, the goal for me
is to show New Nordic

where we sort of look
at our past,

but also I want you to see
the influences,

what the immigrants and
the new Swedes have brought in.

The other cultures here.

The other cultures.

What is in that?

Mmm.

[speaks foreign language]

This is lung...
[speaks foreign language]

Oh, so it's lamb lung.

The cooking of it...

[Marcus] Yeah.

- What?
- Oh, my God.

[Marcus] Wow.
[Emeril] Holy smokes.

Oh, you're like
a trumpet player.

Wow.

[Emeril] Lamb lung might be too
old-school for tonight's menu.

[speaks foreign language]

Listen, I got to tell you
something.

- We got to go cook.
- We got to go cook.

- I know, I know.
- Let's go.

- Let's go.
- Come on.

I want to spend the whole day
here with you.

[Emeril] I know.
- Chef, we're cooking.

[Emeril] Marcus is about
to work his own Nordic magic.

All right, we're right here.

[Emeril] And I can't wait
to see him go.

Here we are.

[Marcus] You hungry?
[Emeril] I am hungry.

This is gonna be fun.

What you need?
What do you want me to do?

[Marcus] I want you
to come over here

and butcher the turbot.

Look at how beautiful
that is.

You want chunks like this?

Yeah, even a little bit smaller.

We need about six pieces
out of that.

- Six?
- Yeah.

Okay, we're leaving the bone
on this thing?

[Marcus] The fish tastes so much
juicier when it's on the bone.

[Emeril] Yes?

Here we go, baby.

Whoo-hoo-hoo-hoo!

Cooking now, boss.
We're gonna sear it,

and then remember
the curry powder that we bought?

[Emeril] Yes.

[Marcus] Just gonna toss butter,
dill, and shrimp together.

- And just put that on top.
[Emeril] Okay.

[Marcus] It's gonna be
beautiful.

[Emeril] Okay. Yeah.
[Marcus] All right?

When we talk about New Nordic

and inspiration
from other places...

Yes.

Ten years ago I would have
never done this move, right?

- Now...
- What is that?

Just a hint of miso.

Going to drop in the butter.

Just a little bit of miso
right there,

and obviously that stuff
that traveling inspired me

to, like, constantly look
at other cultures,

other ingredients, right?

[Emeril] Magic is happening.

So lemon, miso...

[Marcus] Yeah.

- ...brown butter.
[Marcus] Yeah.

[Emeril] Fresh dill.

[upbeat music]

* *

[tapping]

[Emeril] It's the beat
of a drum.

[both laughing]

Here you go.

And serving fish on the bone,
that is a luxury.

[Emeril] You're taking this now

to a complete different level
now.

That brown butter with a little
fusion of lemon and dill

with these shrimps
and cucumber.

[Marcus] Yep, because the curry
has its own spice, right?

And I don't want the curry
to take over,

so the cucumber has water.

So that's just
gonna take it off.

[Emeril] This is, like,
mind-blowing right here.

[Emeril] So, Marcus,
what's going on over here?

Remember we bought that
beautiful beef tenderloin?

- Yes.
- Right, so we're gonna do

almost like beef tenderloin
ravioli in a way.

- What?
- You know that?

Yeah.
Yeah, we're gonna have fun.

I'm gonna show you one.

So we're gonna get two pieces
of crayfish here,

gonna roll them up,

then gonna pour your hot broth
on top of it, and that's it.

Oh!
[laughing]

There we go, brother.

There we go.

[Emeril] Just seawater?

- Salt water?
[Marcus] Salt water, exactly.

- That's it?
[Marcus] Yeah.

So he pounded out this beef
ever so thin, then the crayfish.

Semi-cooked,
and then I'm gonna seal it.

I'm gonna put a little bit
of herbs in there,

just a little hint of herbs.

Think about Marrakesh.

That's what you got in there.

So you got coriander, cumin,
cinnamon, ginger, turmeric.

So it's not a lot of heat.

It's flavorful,
but not spicy.

So here's your charred mushroom,
a little earth.

[Emeril] In this one dish,

Marcus has captured
the heart and soul

of his own New Nordic cooking:

elemental flavors,
earthy charred mushrooms,

delicate local langoustine,
and rare beef,

prepared in a way that's rustic
yet totally refined.

[Marcus] And then we put that
in a bowl

and pour hot broth
on top of it...

From the crayfish?

From the crayfish, exactly.

And that's the dish.

All right?

- Chef.
- Yes.

This is the roe, remember?
The roe.

- Yes.
- This is a taste.

Just a little taste.

So we have the roe
of the turbot.

Yeah.
Mm-hmm, the pickling...

The pickling juice, you have
the bleak roe, chili oil.

Yeah.

[Emeril] Fresh-grated
horseradish root.

Never taste anything like that,
I can guarantee it.

* *

- The pickling spices.
- Yeah.

[Emeril] That technique,
that Nordic technique.

The horseradish...

Right.
No, it's over, man.

We're gonna serve you again.

You're gonna get
a whole one.

You're gonna get...
we're serving you later.

I don't want to kill you
with, like, just a little bit.

[Emeril] Okay, okay.

[Marcus] That's a bite.
It's a moment.

The intensity of the roe
is so salty.

Yes.

You can't eat three tablespoons
of that.

No, no, no, no, no, no, no.

See, if I would serve you
more horseradish,

you couldn't finish it.

But it's the perfect amount.

- Yeah.
- That's amazing.

I've always wanted to do this
in front of Emeril.

I've always wanted to do this.

Bam!
I waited.

Bam!

Love it.

Bam!

Oh, yeah. Perfect.

[Marcus] And we're ready
to serve, guys.

[Emeril] I've always loved
the way Marcus's mind works

when it comes to food,

but seeing these dishes
come together

as a New Nordic menu
has really opened my eyes.

Chef, let me introduce you
to some friends and family.

Here's my sister, Fantaye Linda.

My wife that you know already.

Atay is working with us
and very proud to have him,

and Amadou, half-Gambia,
half-Sweden, right?

Exactly.

[Marcus] Great.
Confused just like me. Perfect.

And Eric is actually gonna come
and start working for us

in New York soon, soon.

[Emeril] That's awesome.
[Marcus] Very excited.

Chefs, ladies,
I think we're in for a treat.

[Marcus] Jump in.

* *

Mmm.

There's the delicateness
because the turbot was so fresh,

the shrimp brings
this little salt.

Pretty amazing, right?

[Fantaye] Awesome, yeah.

[Emeril] Oh yeah.

Oh, my God.

I'm getting the earthiness
of the mushroom,

the crayfish perfectly cooked,
and the beef just slightly rare.

You know, Swedish meatball
can be high-end as well,

by the way.

* *

[woman] That's good.

[Emeril] That is so amazing.

Oh, my God.

Emeril, we can't thank you
enough.

You could have been anywhere
and you choose to include us

on your journey.

And I just...from all of us,

thank you for putting the light
on Sweden.

Thank you so much, Emeril.

Marcus, my brother, thank you.

Your family, your colleagues.

Here's to Sweden.

[Emeril] This experience
here in Sweden

really made an impact on me.

Everyone is always looking
for the new thing,

the new trend,

and even though
this New Nordic movement

has only been around a decade,
the impact is so substantial.

Witnessing this reinvention
of old staples into art

is so inspiring,

I'm gonna be thinking
about this for a long time.