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    King crab cocktail

    When I use king crab to make a crab cocktail, I like to make two different versions, one fresh tasting version with mustard and gherkins — and one sweet and colorful version with beetroots. I …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E10 The King of the Ocean | Comments Off on King crab cocktail
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    Salmon on a plate

    This is a new way to cook salmon — the salmon is cooked using only the hot plates. This way the fish keeps more of it original flavor. Use only first class, sushi quality, salmon.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E10 The King of the Ocean | Comments Off on Salmon on a plate
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    Spice-Crusted Salmon with Aquavit Sour Cream

    The spices that are used in this salmon dish may lead you think that this is a Middle Eastern recipe. All the spices however are also ingredients in the traditional Scandinavian Aquavit — the potato …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E06 Salmon | Comments Off on Spice-Crusted Salmon with Aquavit Sour Cream
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    Seared king crab with soy sauce, lingonberry and pomegranate sauce

    This is a wonderful way to serve shellfish, especially king crab. It can also be used to prepare raw lobster meat. If you cannot find lingonberries, use cranberries.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E10 The King of the Ocean | Comments Off on Seared king crab with soy sauce, lingonberry and pomegranate sauce
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    Cod Carpaccio

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

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    Posted in Other chefs, Recipes by chef | Comments Off on Cod Carpaccio
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    Fresh asparagus and cucumber salad

    Servings: 4 PREPARATION:   1 Place the cucumber, spring onion and asparagus in a bowl. 2 Add tarragon and freshly ground pepper, salt and olive oil. 3 Squeeze one whole lemon over the salad and …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E10 The King of the Ocean | Comments Off on Fresh asparagus and cucumber salad
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    Slow-Baked Salmon with Soy Sauce and Ginger

    Slow-baking fish on low temperature makes it juicier and tenderer. Slow-baking is very interesting way to prepare fish. The soy sauce and the ginger reflect how Asian cuisine has inspired the modern Scandinavian kitchen.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E06 Salmon | Comments Off on Slow-Baked Salmon with Soy Sauce and Ginger
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    Drained sour (clotted) milk with plum compote and toasted oats

    Servings: 8 PREPARATION: 1 Pour the sour milk into a clean dishcloth and drip off the thin liquid. Let the sour milk drain for a couple of hours until you get a lightly fluid consistence …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E06 A Dairy's Dream | Comments Off on Drained sour (clotted) milk with plum compote and toasted oats
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    Vanilla parfait

    This parfeit is real easy an no ice cream machine is needed, just a bowl and an electric mixer.

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E05 Sunny Strawberries | Comments Off on Vanilla parfait
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    Fried plaice with potatoes and butter sauce

    Servings: 6 PREPARATION: 1 Skin and clean the fish, removing guts and blood, and rinse them in cold water. 2 Cut a slice the whole way through each plaice. This is to keep the super …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E04 Cooking of light | Comments Off on Fried plaice with potatoes and butter sauce
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    Butter á la flaming love

    Servings: 6 PREPARATION:   1 Dice the onion and the bacon into very small cubes and put them in a cold pot. 2 Sauté them lightly for 6-7 minutes, until they start to caramelise. 3 …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E01 Sea Bed Soil | Comments Off on Butter á la flaming love
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    Skewered Norway lobsters and Læsø ham with a compote of potatoes and chanterelle

    Servings: 6 PREPARATION: 1 Shell the lobsters and remove the intestinal tracts. Wrap a slice of ham around each and skewer them. 2 Season with salt and pepper and baste with a little rapeweed oil. …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E07 White Gold | Comments Off on Skewered Norway lobsters and Læsø ham with a compote of potatoes and chanterelle
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    Musk ox tartar with purée of turnip and fresh black crowberries

    Normally one would mix tartar with egg yolk or eat it on top but musk ox has a fairly high fat content and a very special taste. The tartar should be salted at the last …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E02 Ice Water Cooking | Comments Off on Musk ox tartar with purée of turnip and fresh black crowberries
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    Horseradish whip

    Servings: 6 PREPARATION: 1 Boil he milk, cream, salt, pepper, sugar and lemon zest in a pot. Take it off the heat. Now add the gelatin and the horseradish. 2 Let the mixture be for …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E02 Ice Water Cooking | Comments Off on Horseradish whip
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    Quince compote

    This compote can be eaten warm or cold with the paté or jarred 2-3 months once refrigerated, so you can enjoy it all winter.

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E12 Cooking in the Woods | Comments Off on Quince compote
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    Lamb sausage

    Servings: 6 PREPARATION:   1 Cut the lamb and fat into smaller pieces and grind it with a meat grinder. 2 Prepare the garlic, boiled potatoes and fennel and run them through the grinder. 3 …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E11 The Rich South | Comments Off on Lamb sausage
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