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    Carrot drink with rowanberries and apple

    This drink makes a great start on the day. It will cheer you up if the weather’s bad.

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E01 Sea Bed Soil | Comments Off on Carrot drink with rowanberries and apple
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    Turnip purée

    Servings: 6 PREPARATION: 1 Peel the turnips, and cut into large cubes. 2 Bring these to a boil in a pot with just enough water to cover. 3 Pour off the water when the turnips …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E02 Ice Water Cooking | Comments Off on Turnip purée
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    Plaice papilotte with young vegetables

    Servings: 4 PREPARATION: 1 Clean the plaices, rinse away any blood and dry them lightly. 2 Put each fish on its own piece of baking paper. Lift each paper and fish onto the foil and …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E04 Cooking of light | Comments Off on Plaice papilotte with young vegetables
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    Limfjord oysters natural with three vinaigrettes

    Servings: 4 PREPARATION: 1 Apple/horseradish vinaigrette: Peel the apples, core and quarter them. Mix the oil, vinegar, salt, pepper and honey together. Dice the apples finely and toss them into the oil/vinegar mixture. Add the …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E08 Waters of Shells | Comments Off on Limfjord oysters natural with three vinaigrettes
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    Shrimp sandwiches with mayonnaise and dill

    Servings: 4 PREPARATION: 1 Beat the yolk, salt, mustard and a dash of the vinegar with an electric mixer, until thick and white. 2 Beat in the oil, pouring it in a thin trickle – …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E09 Food Where the Lilacs Bloom | Comments Off on Shrimp sandwiches with mayonnaise and dill
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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. Serves 4 PREPARATION: 1 Cut the …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E01 Common, Yet Tasty | Tagged , , | Comments Off on Seared pollock with onion jam, lingonberries and asparagus
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    Dark chocolate cake with cloudberries

    I don’t know whether you can call this a cake or not, as it doesn’t contain any flour, and no actual baking is involved. It is really nothing but a dark symphony of chocolate, butter …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E12 The River is My God | Tagged , | Comments Off on Dark chocolate cake with cloudberries
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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 on Fried trout with sour cream and cucumber salad
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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 on Salmon envelope with lemon, capers and parsley
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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 on Reindeer meatballs with dark gravy
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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 on Lamb meatballs in aromatic beer stock
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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 on Cognac beurre chantilly
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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 on Grilled salmon with salmon roe, lemon verbena and pink peppercorns
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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 on Grilled herring with mustard seed vinaigrette, green strawberries
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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 on Seared pollock with caramelized onions
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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 on King of the forest in cognac reduction
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