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    Fried trout with sour cream and cucumber salad

    I cooked this salmon in an outboard engine on a boat. I was lucky. The heat generated during our short trip was just enough to cook the fish. It was fun, but all in all …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E12 The River is My God | Tagged , , | Comments Off
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    Salmon envelope with lemon, capers and parsley

    I cooked this salmon in an outboard engine on a boat. I was lucky. The heat generated during our short trip was just enough to cook the fish. It was fun, but all in all …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E12 The River is My God | Tagged , | Comments Off
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    Reindeer meatballs with dark gravy

    The fantastically smooth, gamy flavor of reindeer goes wonderfully with the Norwegian goat cheese that I add to the sauce. If you can’t get reindeer, venison works fine as well. In Northern Norway, I managed …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E12 The River is My God | Tagged , | Comments Off
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    Lamb meatballs in aromatic beer stock

    Lamb meatballs have a gamey richness that regular beef meatballs lack. The slightly sweet beer stock only enhances this richness. I added some grated raw carrot to the meatballs for some crunchiness. Serves 4 PREPARATION: …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E11 Salmon River | Tagged , | Comments Off
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    Cognac beurre chantilly

    This is an ingenious way to make butter light and airy, an invention of my friend Hervé This, one of the founders of molecular gastronomy. Makes a whole lot of wonderfully airy butter. Can be …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E10 The Cognac of the North | Tagged , | Comments Off
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    Grilled salmon with salmon roe, lemon verbena and pink peppercorns

    Fresh fish doesn’t need much company to make a lovely meal. When I made this dish on the riverbanks of Mo River, I was lucky enough to have a couple of really delicious supplements: Salmon …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E11 Salmon River | Tagged , , | Comments Off
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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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    Seared pollock with caramelized onions

    This dish makes me cry twice, once while cutting the onion, and once while I am eating the wonderfully sweet onions together with the fresh-tasting, flaky fish. Pollock is a wonderful fish for searing, and …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E11 Salmon River | Tagged , | Comments Off
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    King of the forest in cognac reduction

    Eating elk or moose can, like much other game, be a rather chewy experience. In this recipe I have taken full advantage of the large quantity of connective tissue in the tougher, and therefore cheaper, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E10 The Cognac of the North | Tagged , , | 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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