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  • Author Archives: Andreas Viestad

    Melkeringe (junket)

    Melkeringe is a sour milk product, which is similar in consistency to pannacotta. In the olden days, melkeringe was made immediately after the cows had been milked, using strained milk which had not had time …

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    Cold cucumber soup with freshwater crayfish

    In the olden days, it was common to serve cold soup, or any sort of soup, as a starter. Here I have made a soup which takes just 10 seconds to prepare if you have …

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    Herring salad

    The flag that was used during the Union between Norway and Sweden was called the herring salad. Here I have made a herring salad that looks like the Union flag. Obviously you do not need …

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    Veal roulade with chanterelles and sherry

    In the olden days, veal used to be a popular dish with the upper classes, and recently, this light, tender meat has become much more common. Veal is more expensive than beef and I have …

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    Duck stock

    Serves 4 PREPARATION: 1 Chop up the giblets (i.e. the neck). Fry the onion, carrot, celeriac and leek in a pan, add the giblets and bay leaves, pour in the water and cook for an …

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    Pressed wild duck with Madeira

    Making pressed wild duck is a very demanding task. It can be done as explained below, or if you do not have a duck press you could use a food mixer as described under “Preparation”. …

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    Zander salad

    The zander is a common European fish, and is mainly imported to the US. If you want a more local fish, the North American walleye is closely related to the zander. Spelt and barley are …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country | Tagged | Comments Off

    Wild herb salad with duck eggs and wild garlic oil

    Serves 2 PREPARATION:   1 Fry the duck eggs in butter and place them on a plate. Arrange the herbs around the eggs. Drizzle the wild garlic oil over the top and sprinkle with a …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go | Comments Off

    Cucumber Soup

    This soup is served cold. Scrape off around half of the skin on the cucumbers with a potato peeler or cheese slicer, then run the cucumbers through a blender. Cucumber skin adds a bitter taste, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E08 Rain and Rainbows | Comments Off

    Steamed, whole brown trout

    Servings: 6 PREPARATION: 1 Put the fish in a large, oval fish pan. Add cold water until it covers the fish, around 1.3 gallons. Stick a meat thermometer into the thickest part of the fish. …

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    Bergen fish soup

    The Bergen fish soup is one of the world’s most superior fish soups – much better than the dull, white instant soup. Servings: 6-8 PREPARATION: 1 Chop the root vegetables into sticks (0.25 by 1.25 …

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    Potted lamb

    A classic pot stew from Bergen. Delicious, tasty and traditional. Servings: 4 PREPARATION: 1 Use a large, deep, ovenproof dish with a lid. You can also use a plate as a lid.Place the lamb meat …

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    Traditional fish roll

    Servings: 4 Ingredients 4 brandade 1 cucumber 1 large carrot 8 slices of smoked brown trout 8 brisling sardines fresh dill

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    Stock fish brandade

    PREPARATION: 1 Shred the stock fish into thin strings with your hands. Knead in the potatoes and oil. Ingredients 0.2 lbs. stock fish reconstituted in water 0.2 lbs. boiled, peeled potatoes 0.4 cup olive oil

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    Fish and potatoes

    This is the method I use for making fish and chips. It is a Norwegian alternative inspired by my visit to the wonderful Anstruther Fish Bar in Scotland the UK. I think that the malt …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E07 Captain Haddock | Comments Off

    Smoked haddock salad

    The most common method used for preserving haddock is to smoke it. This helps it to keep well and here is a lovely salad that you can make to serve with smoked haddock. We smoke …

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