An old hen is a lot tougher than a chicken – but it is packed with flavor, and when cooked for a long time it becomes tender. In this fricassee I combine the traditional root …Read more
Cod and king crab are the two most ancient and the newest arrival in Norwegian waters. The king crab, introduced to the region by Russian scientists in the 1960’s only started coming into Norwegian territory …Read more
Goose Breast and -Leg in Port Wine with Pan Seared Apples and Brussel Sprouts, Fennel and Broccoli Puree
On Svalbard there are migratory geese, who come all the way from Southern Europe to this barren but rich piece of land near the North Pole every year. The dish may equally well be made …Read more
A delicious and beautiful multi-colored starter with smoked trout that is incredibly easy to make. Can equally well be made with smoked salmon.Read more
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.Read more
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