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    Grilled herring with mustard seed vinaigrette, green strawberries

    Servings: 6 PREPARATION: 1 Clean the herrings and scrape the scales off the skin. Cut into fillets and lay the fish on a platter. 2 Spread the mustard on them and sprinkle them with the …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E05 Sunny Strawberries | Comments Off
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    Cloudberry chutney

    This chutney can be adjusted with sugar and vinegar, depending on what sort of game or fowl (grouse in this case) it is served with. It should tend to be more acidic with game and …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E03 The Lure of the Mountain | Comments Off
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    Boiled Samsø potatoes with dill, butter and salt

    Servings: 8 PREPARATION: 1 Scrub the potatoes gently in cold water, put them in a covered pot and fill with just enough water to cover them. Add a good handful of salt and the dill …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E07 White Gold | Comments Off
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    Herring on a block of ice with potatoes, dill butter and aquavit

    Servings: 4 PREPARATION: 1 Make the ice block a day ahead with water in a mold. Rinse the potatoes and put them in a pot with salted water. Boil them for 10 minutes, remove from …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E03 The Lure of the Mountain | Comments Off
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    Boiled asparagus with shrimp, smoked cheese (rygeost) whip, and herbs

    Servings: 4 PREPARATION:   1 Peel the asparagus, breaking off the lower stems to ensure that only the tender part is left. 2 Boil up a pot of salted water and cook the asparagus for …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E09 Food Where the Lilacs Bloom | Comments Off
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    Salad with boiled lamb, prawns, radishes, salicornia and toasted bread

    Servings: 6 PREPARATION:   1 Clean the lamb meat and rub it with seasonings salt. Simmer the meat from ½ to 12 hours, depending on how much time you have, and how much you want …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E11 The Rich South | Comments Off
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    Oyster chowder with parsley and spinach

    Servings: 6 PREPARATION:   1 Open the oysters and place them in a bowl. Remember to check their smell and freshness and remove any shell pieces before putting them in the bowl. 2 Heat the …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E08 Waters of Shells | Comments Off
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    ’Otto’ on barley from Skjåk

    Sæter rømme is a special rich type of rich Norwegian sour cream, traditionally made at mountain farms. It is akin to crème fraiche so outside of Norway this can serve as a substitute.

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E03 The Lure of the Mountain | Comments Off
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    Pot-roasted grouse served in its own sauce with mountain berries

    Servings: 4 PREPARATION:   1 Prepare and clean the grouse and dry them off inside with a paper towel. Put the herbs inside and season both inside and out with salt and pepper. 2 Wrap …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E03 The Lure of the Mountain | Comments Off
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    Apple punch

    Servings: 15 GLASSES PREPARATION: 1 Bring all the ingredients (except the spirits) to a boil. As soon as a boil is achieved, remove from heat for 5-10 minutes. Add the liquor or dark rum. 2 …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E10 Stones and Pomes | Comments Off
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    Wheat bread

    The coating of flour on these loaves reflects some of the oven heat, facilitating the baking of them through and through without scorching the crust. Delicious baguettes can also be made with this recipe.

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E13 Danish Brew | Comments Off
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    Celery root baked in straw and clay on a campfire

    Servings: 6 PREPARATION: 1 Wash the celery root well with a sponge. If there is lots of dirt on it you can peel it with a potato peeler. 2 Dry off any moisture on the …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E01 Sea Bed Soil | Comments Off
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    Grilled pork chops

    Servings: 6 PREPARATION: 1 Rub the pork chops with a little course sea salt and let them absorb it for 5 minutes. 2 Grill on high heat for 3-4 minutes on each side, keeping them …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E01 Sea Bed Soil | Comments Off
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    Patty shells filled with asparagus, peas and oxheart cabbage

    Servings: 6 PREPARATION: 1 Melt the butter in a pot, add the flour and stir into a ball. Add the chicken broth and stir to a boil, making sure to keep it smooth. Let the …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E09 Food Where the Lilacs Bloom | Comments Off
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    Paté of hare and pheasant thighs

    with nuts and mushrooms with quince compote

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E12 Cooking in the Woods | Comments Off
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    Broiled culotte of Jersey beef

    Servings: 8 PREPARATION: 1 Remove tendons from the culotte and score the fat lightly with a knife. Mix the herbs with salt in a food processor, producing green salt. 2 Rub the culotte with salt, …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E09 Food Where the Lilacs Bloom | Comments Off
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