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    Lamb Confit

    This is a way to prepare lamb that is inspired by the French duck confit. A salted shoulder of lamb is cooked in duck fat for a long time using relatively low temperature. It is …

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    Yellow and Red Cod with Pomegranate-Mango Salad

    This is one of my signature cod dishes — a colorful celebration of the many possibilities of the wonderful codfish. I serve it with an exotic mango and pomegranate salad.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E02 Ugly but Delicious | Comments Off on Yellow and Red Cod with Pomegranate-Mango Salad
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    Grill Skewers with Monkfish and Wolfish

    Monkfish and wolfish are not only two of the ugliest fish in the ocean but also two of the best tasting. Here I make one spicy skewer with a fresh tasting mint and dill sauce, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E02 Ugly but Delicious | Comments Off on Grill Skewers with Monkfish and Wolfish
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    Vanilla Scented Rutabaga

    Servings: 4 PREPARATION: 1 Boil the rutabaga and potato until soft, about 25 minutes. Mash the rutabaga, using either a food processor or a potato masher. 2 Cut the vanilla bean in half lengthwise, scrape …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E02 Ugly but Delicious | Comments Off on Vanilla Scented Rutabaga
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    Yellow and Red Cod with Pomegranate-Mango Salad

    This is one of my signature cod dishes – a colorful celebration of the many possibilities of the wonderful codfish. I serve it with an exotic mango and pomegranate salad.

    Read more
    Posted in Andreas Viestad, Recipes by chef, S02 E02 Ugly but Delicious | Leave a comment
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