• img
  • You are here: Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad
  • img

    Cognac beurre chantilly

    This is an ingenious way to make butter light and airy, an invention of my friend Hervé This, one of the founders of molecular gastronomy. Makes a whole lot of wonderfully airy butter. Can be …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E10 The Cognac of the North | Tagged , | Comments Off on Cognac beurre chantilly
    img

    Grilled salmon with salmon roe, lemon verbena and pink peppercorns

    Fresh fish doesn’t need much company to make a lovely meal. When I made this dish on the riverbanks of Mo River, I was lucky enough to have a couple of really delicious supplements: Salmon …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E11 Salmon River | Tagged , , | Comments Off on Grilled salmon with salmon roe, lemon verbena and pink peppercorns
    img

    Seared pollock with caramelized onions

    This dish makes me cry twice, once while cutting the onion, and once while I am eating the wonderfully sweet onions together with the fresh-tasting, flaky fish. Pollock is a wonderful fish for searing, and …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E11 Salmon River | Tagged , | Comments Off on Seared pollock with caramelized onions
    img

    King of the forest in cognac reduction

    Eating elk or moose can, like much other game, be a rather chewy experience. In this recipe I have taken full advantage of the large quantity of connective tissue in the tougher, and therefore cheaper, …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E10 The Cognac of the North | Tagged , , | Comments Off on King of the forest in cognac reduction
    img

    Brandade with olives

    This wonderful, French classic has always been made with Norwegian stockfish. Some versions of the dish are made with nothing but stockfish and milk. I add baked potatoes and olive oil in this ultra rich …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E10 The Cognac of the North | Tagged , | Comments Off on Brandade with olives
    img

    Stylish potato blueberry cocktail

    When Sverre Braastad went from Potato Land to Grape Land, he brought with him a little piece of Norway. As an aperitif to our adventure in Sverre’s footsteps, I made a fresh and stylish cocktail …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E10 The Cognac of the North | Tagged , , , | Comments Off on Stylish potato blueberry cocktail
    img

    Kid goat simmered in milk and honey, and grilled with lovage

    Billy goats aren’t allowed to grow very old. For good reasons. I once had a goat named Stinkyfeet that used to pee in his own face for fun. That cost him his life. This is …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E09 Milk Seeking Eternity | Tagged , | Comments Off on Kid goat simmered in milk and honey, and grilled with lovage
    img

    Luxurious fish gratin

    Eyvind Hellstrøm, the head chef at Bagatelle Restaurant in Norway, served this gratin as a staff meal once when I happened to be there, doing an interview on him. It was absolutely amazing. There is …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E09 Milk Seeking Eternity | Tagged , , | Comments Off on Luxurious fish gratin
    img

    Cow shake

    In the show from the beautiful Sognefjord, I made a milkshake with the freshest milk possible, straight from a cow we met on set. Then the milk was warm, but incredibly rich and fresh, at …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E09 Milk Seeking Eternity | Tagged , | Comments Off on Cow shake
    img

    Open face sandwich with air-cured ham, fudge goat cheese and lingonberry butter

    PREPARATION: 1 The Norwegian-style pesto: Coarsely chop the ramson and transfer to a mortar. Add a pinch of coarse sea salt and the hazelnuts, and grind them until they are beginning to look like a …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E09 Milk Seeking Eternity | Tagged , , , | Comments Off on Open face sandwich with air-cured ham, fudge goat cheese and lingonberry butter
    img

    Cloudberry Cream with Rosemary and Vanilla

    This is a twist on the traditional way of serving cloudberries in Norway. Cloudberries should always be handled carefully to keep the ephemeral flavor of the arctic berry.

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E01 The Royal White Halibut | Comments Off on Cloudberry Cream with Rosemary and Vanilla
    img

    Orange à la Norvegienne

    This is not a Norwegian dish – rather a French classic that was named for Norway since it is cold inside and the meringue looks like snow.

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E09 The Sun is Back | Comments Off on Orange à la Norvegienne
    img

    Orange Chicken

    To a lover of good and hearty food, there are few things more beautiful than a roasted chicken. This fresh tasting chicken is stuffed with oranges and rubbed with saffron, so it looks, smells and …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E09 The Sun is Back | Comments Off on Orange Chicken
    img

    Salt-Baked Salmon with Simple Chervil Mayonnaise

    The idea of this dish is to season the fish from the top and cook it from the bottom. Salt-baking is a simple technique that will give you a delicious and salty result.

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E06 Salmon | Comments Off on Salt-Baked Salmon with Simple Chervil Mayonnaise
    img

    Cauliflower and celeriac gratin

    This is a nice gratin that goes well both with meats and flavorful fish and shellfish dishes. The celeriac and cauliflower should be hot when you bake them in the oven, if not the gratin …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E10 The King of the Ocean | Comments Off on Cauliflower and celeriac gratin
    img

    Juniper-Spiced Venison with Brown Goat Cheese Sauce

    The traditional Norwegian brown goat cheese is used in this recipe. A readily available version of this is called Ski Queen and is found in may American markets.

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E08 In the Heart of Fjordland | Comments Off on Juniper-Spiced Venison with Brown Goat Cheese Sauce
  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes