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    Bread-in-a-pot

    Baking bread in a pre-heated casserole dish produces a sort of baker’s oven effect. Using beer adds a deep, malty flavor to the bread. Makes one large loaf. PREPARATION:   1 Mix all the dry …

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    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 on Cucumber Soup
    Steamed, whole brown trout

    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

    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 …

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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

    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 on Fish and potatoes
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    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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    Haddock with potatoes, carrots and cabbage

    Haddock is an unassuming, slightly delicate sort of fish and it is therefore great for baking when wrapped up inside something else. Here are a couple of versions of baked haddock, one wrapped in baking …

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    Salmon belly

    The rich, fatty, marbled meat from the belly of the tuna fish (toro) is the most sought-after cut. Salmon has similar marbled fat, and some producers of pre-packaged salmon fillets call this «belly loin» on …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E06 Fire in the Belly | Comments Off on Salmon belly
    Deep fried salmon skin with honey and spring onions

    Deep fried salmon skin with honey and spring onions

    Deep fried salmon skin is a delicacy and is often used in maki sushi rolls. These can also be served as snacks, as here. In order to make the salmon skin extra crispy when you …

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    Salmon sushi with barley grains, rice and porcini soy sauce

    Sushi with a Norwegian twist, which involves using porcini mushrooms and beer vinegar instead of soy sauce. Makes 16 pieces PREPARATION: 1 Start by making the sauce. Put the porcini mushrooms and water in a …

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    Cold parsley and horseradish sauce

    Cold parsley and horseradish sauce

    PREPARATION: 1 The simplest method involves using a food mixer or blender. Blend the parsley and oil to form an even paste. Add the horseradish and if possible some birch shoots and blend well. This …

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    Spit-roasted salmon

    This is possibly the most spectacular and original way of cooking fish. Or meat, for that matter. The principle involves stretching the fish out on a grill or forked stick and then roasting it over …

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    Gravlaks (cured salmon)

    Gravlaks (cured salmon)

    Curing salmon and other types of fish is neither hard nor labor-intensive, but you need the patience to wait for a couple of days before you can serve it. PREPARATION: 1 Rinse the fish in …

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