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    Smoked Greenland halibut and salmon with potato salad and blueberry vinaigrette

    Smoked Greenland halibut is delicious but can be difficult to come by. You can also use other smoked fish, such as smoked haddock or use only smoked salmon, although this last option will take some …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E10 Winning Game | Tagged , , , | Comments Off on Smoked Greenland halibut and salmon with potato salad and blueberry vinaigrette
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    Luxurious fish gratin with spinach

    Fish gratin is often made with leftovers – but it is delicious nonetheless. And, as this recipe shows, it can even be luxurious. This is made with a combination of fresh and dried fish. You …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E01 Common, Yet Tasty | Tagged , | Comments Off on Luxurious fish gratin with spinach
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    Open face sandwich with matured goat cheese and Norwegian-style pesto

    In Norway, a slice of bread is a blank canvas. The problem is that people tend to forget how many colors you can actually combine – with a delicious result. PREPARATION: 1 Grill the pieces …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E09 Milk Seeking Eternity | Tagged , | Comments Off on Open face sandwich with matured goat cheese and Norwegian-style pesto
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    Steak tartare with local herbs and sweet mustard

    When making steak tartare, make sure to buy fresh meat, and chop or scrape it yourself. I prefer chopping the meat, as that gives the dish some more structure. Serves 4 PREPARATION: 1 Finely chop …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E08 The Pearl of Fjords | Tagged , | Comments Off on Steak tartare with local herbs and sweet mustard
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    “Burn your snout” – Slow-cooked beef stew

    This is great food. The clear stock is by itself a tremendous soup, and the meat, so tender it falls apart, is a natural response to the gravest of cravings. Serves 6 PREPARATION: 1 Sear …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E08 The Pearl of Fjords | Tagged , , | Comments Off on “Burn your snout” – Slow-cooked beef stew
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    Smoked trout

    If you are smoking your own trout, do not try it inside your house. Do it outside. PREPARATION: 1 Using your hands, rub the fish with rosemary and salt. 2 If you have a smoke …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E08 The Pearl of Fjords | Tagged , | Comments Off on Smoked trout
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    Nettle and spinach soup with smoked mountain trout

    Nettles and spinach are so healthy you can almost taste the rich healthy flavor. Despite their richness on nutrition, nettles are not common in cooking. If you have them in the garden, this is a …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E08 The Pearl of Fjords | Tagged , , , | Comments Off on Nettle and spinach soup with smoked mountain trout
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    Goose pâté with prunes and madeira-simmered garlic

    Makes approximately 1 quart (a little less than 1 liter) PREPARATION: 1 Madeira-boiled garlic: Peel the garlic. Heat the Madeira (or port wine) in a medium pot over medium high heat. Add the garlic, cover, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E07 Fighting Geese | Tagged , , | Comments Off on Goose pâté with prunes and madeira-simmered garlic
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    Venison pâté with mushrooms and shallots

    Most people think pâtés are really difficult to make. I will prove them wrong. It’s really nothing more to it than mixing the ingredients (have your butcher grind everything for you) and, perhaps most importantly, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E07 Fighting Geese | Tagged , | Comments Off on Venison pâté with mushrooms and shallots
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    Spice-glazed duck with potatoes

    The finest of birds don’t need a lot more than careful handling to become a fantastic meal. Here I go a bit further, by making a dark and sweet glaze containing spices that cannot be …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E07 Fighting Geese | Tagged , | Comments Off on Spice-glazed duck with potatoes
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    Creamy wild mushroom soup

    When autumn arrives and the days are getting shorter in Norway, my body is aching for soup. But as summer laziness still murmurs in me, I don’t want to go into the long-lasting projects. This …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E07 Fighting Geese | Tagged , , | Comments Off on Creamy wild mushroom soup
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    Spicy salmon tartare on a bed of raw scallop

    This is a reversed version of the scallop tartar, with a few adjustments. When I served this on the beautiful island of Frøya, I made both, thus creating lovely contrasts in both taste and color. …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E06 The World is My Scallop | Tagged , , , , | Comments Off on Spicy salmon tartare on a bed of raw scallop
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    Spicy scallop tartare on a bed of raw salmon

    Here I add a little bit of a rather pungent spice mixture to the sweet scallops. The result is absolutely fantastic! Make sure that your salmon and scallops are as fresh as can be. The …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E06 The World is My Scallop | Tagged , , | Comments Off on Spicy scallop tartare on a bed of raw salmon
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    Cucumber crab maki

    Makes approximately 10 rolls PREPARATION: 1 Peel the cucumbers with a cheese slicer. Go round and round until you reach the core of the cucumber, creating a long “ribbon”. Roll the ribbons into loose rolls, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E06 The World is My Scallop | Tagged , | Comments Off on Cucumber crab maki
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    Norwegian nigiri sushi

    This is a fun way to use Japanese sushi as an inspiration to breathe new life into traditional Norwegian delicacies, originally made to preserve fish for a long period of time. Instead of rice, I’m …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E06 The World is My Scallop | Tagged , | Comments Off on Norwegian nigiri sushi
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    Pan-seared scallops with celeriac purée and soy butter

    This way of preparing scallops is probably the simplest way to make high-class gourmet food without much effort at all. If you can manage to count to thirty, chances of failing are minimal. Serves 2 …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E06 The World is My Scallop | Tagged , | Comments Off on Pan-seared scallops with celeriac purée and soy butter
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