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    Beetroot soup with horseradish sour cream

    Servings: 4 PREPARATION: 1 Run beetroots and stock (or water) through a blender until it’s smooth. Pour it over in a pan and heat up. Season to taste with salt. 2 Serve in deep dishes. …

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    Cod Carpaccio

    When preparing raw fish, you must make sure you have sushi quality fish.

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    Bacon and Beef Tenderloin

    Servings: 6 Difficulty: 3/5 PREPARATION: 1 Let the meat sit in room temperature for at least one hour before starting to cook. Preheat the oven to 400°F (200°C). 2 Season the meat generously with salt …

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    Pear and Horseradish Sauce

    Pear and Horseradish Sauce

    Servings: 4 PREPARATION: 1 Cut the pear into small cubes. Mix all the ingredients in a bowl and season with salt and pepper. Ingredients 2 pears, peeled and seeded 1 tablespoon grated horseradish 1 red …

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    Fried Portobello Mushrooms with Thyme and Parmesan Cheese

    Fried Portobello Mushrooms with Thyme and Parmesan Cheese

    Servings: 4 PREPARATION: 1 Chop the mushrooms in two and coarsely chop the garlic. 2 Start with frying the mushrooms, garlic and thyme for a couple of minutes. Season with salt and pepper. Mix in …

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    Cheese Quiche with New Potatoes

    Cheese Quiche with New Potatoes

    Servings: 4 PREPARATION:  1 Preheat oven to 350 F (180C). Mix all the ingredients for the pie crust and put aside. 2 Slice the potatoes into thin slices. Mix the parsley, cheese, eggs and the …

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    Aioli of Roasted Garlic

    Aioli of Roasted Garlic

    Servings: 4 PREPARATION:  1 Roast the garlic cloves in a frying pan until golden brown (using no oil or butter). 2 Chop the garlic and mix with the rest of the ingredients before seasoning with …

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    Venison Steak with Jerusalem Artichoke Puree

    Accompanied by Date and Parsley Salad and Blackberry Reduction. Jerusalem artichokes have a light and ephemeral flavor that goes very well together with the rich flavors of venison.

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    Smoked Trout Mille Feuille with Pear, Celeriac and Cucumber

    A delicious and beautiful multi-colored starter with smoked trout that is incredibly easy to make. Can equally well be made with smoked salmon.

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    Venison Fillet “Terrine” with Herb Butter

    If you are lucky enough to get hold of venison fillet there is very little you need to do with it, here alternate layers of fillet and herb butter constitute a kind of terrine, although …

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    Pan-Fried Venison Liver with Caramelized Tangerine

    When serving liver it is always nice to contrast with something sweet and a little tart, in this case caramelized tangerine sections. You can also substitute veal liver for the venison.

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    Hunter Stew with Goat Cheese and Lingonberries

    A rich game dish that can also be made with lamb or beef. The most important is to use tough and flavourful meat and cook it for a long time.

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    Multi-Flavored Fish Cakes

    Fish cakes are simple to make, and when making I find it best to make several differently flavored cakes at the same time.

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    Hazelnut Fish Fingers

    When I was a child fish fingers was the first fish dish I started to like, even love. But I suspect they were factory made. Homemade ones are much better. These are made extra crunchy …

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    Seared Pollock with Onion Jam, Lingonberries and Asparagus

    Seared Pollock with caramelized onions is one of Norway’s national dishes. Here I have cooked the onions further, so that they are almost to be considered as a jam.

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