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    Hamburger buns

    Dough made from spelt flour requires more water than dough made from plain flour. Spelt flour is able to absorb more water, so the dough may be fairly moist. It needs to rise for a …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E09 Bergen Food Renaissance | Tagged , , | Comments Off on Hamburger buns
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    Trout burger with maple syrup and onion marmalade

    Serves 4 PREPARATION: 1 Gently fry the red onions with the maple syrup over a low to medium heat. Remove the frying pan from the hot plate once the onions are soft and have a …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E09 Bergen Food Renaissance | Tagged , , | Comments Off on Trout burger with maple syrup and onion marmalade
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    Smoked trout with fresh berries and salad

    Smoking fish is an old traditional method used in Norway for storing raw produce. The only thing you need to do this yourself is a BBQ grill with a lid and some wood chips. Serves …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E09 Bergen Food Renaissance | Tagged , , | Comments Off on Smoked trout with fresh berries and salad
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    Trout tartare with quails’ eggs and salmon roe

    Trout has long traditions in Norway, and it is also very popular in Canada. In this tartare I have used maple syrup, which is often associated with Canada. You could also use salmon or smoked …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E09 Bergen Food Renaissance | Tagged , , , , | Comments Off on Trout tartare with quails’ eggs and salmon roe
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