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    Orange Chicken

    To a lover of good and hearty food, there are few things more beautiful than a roasted chicken. This fresh tasting chicken is stuffed with oranges and rubbed with saffron, so it looks, smells and …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E09 The Sun is Back | Comments Off on Orange Chicken
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    Salt-Baked Salmon with Simple Chervil Mayonnaise

    The idea of this dish is to season the fish from the top and cook it from the bottom. Salt-baking is a simple technique that will give you a delicious and salty result.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E06 Salmon | Comments Off on Salt-Baked Salmon with Simple Chervil Mayonnaise
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    Cauliflower and celeriac gratin

    This is a nice gratin that goes well both with meats and flavorful fish and shellfish dishes. The celeriac and cauliflower should be hot when you bake them in the oven, if not the gratin …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E10 The King of the Ocean | Comments Off on Cauliflower and celeriac gratin
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    Juniper-Spiced Venison with Brown Goat Cheese Sauce

    The traditional Norwegian brown goat cheese is used in this recipe. A readily available version of this is called Ski Queen and is found in may American markets.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E08 In the Heart of Fjordland | Comments Off on Juniper-Spiced Venison with Brown Goat Cheese Sauce
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    Lamb Confit

    This is a way to prepare lamb that is inspired by the French duck confit. A salted shoulder of lamb is cooked in duck fat for a long time using relatively low temperature. It is …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E02 Ugly but Delicious | Comments Off on Lamb Confit
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    Boiled Crayfish with Dill

    Certainly, live crayfish will make the best meal. However, if you can only find frozen crayfish make sure you thaw them in the refrigerator (it takes a bit longer, but will keep the crayfish juicier).

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E11 Crayfish and Salmon | Comments Off on Boiled Crayfish with Dill
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    Porcini Consommé

    Porcini may be hard to find. But if you can not get hold of them in the gourmet markets you can use white mushrooms and dried porcini (they are readily available).

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E11 Crayfish and Salmon | Comments Off on Porcini Consommé
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    Venison Filet with Berries

    Far too often, game is served with lots of heavy cream and competing flavors. This is a simple way to let the flavor of the wonderful fillet of venison shine though. The meat is seasoned …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E11 Polar Berries | Comments Off on Venison Filet with Berries
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    Butter

    Making your own butter not very economical but it allows you to make a butter that is nearly as good as the artisan butter made a century ago. It is very simple, all you need …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E07 Bread and Butter Issues | Comments Off on Butter
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    Almond Brittle Ice Cream

    Ice cream is wonderful way to end a meal – or simply a great way to give in for sweet craving.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E07 A Midsummer Night’s Meal | Comments Off on Almond Brittle Ice Cream
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    Truffled Cod with Garlic-Veal Glace

    This exclusive cod dish tastes good with mashed potatoes, and if you boil a whole head of garlic and add that to the potatoes, along with some butter, the result is an appropriately luxurious side …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E04 The Lofoten Cod | Comments Off on Truffled Cod with Garlic-Veal Glace
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    Mock Aquavit and Spiced Spirits

    Making aquavit this way is a really fun way to experiment with aromas. If you have the time and patience to wait for a couple of weeks — you will be rewarded.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E10 Provence of the North | Comments Off on Mock Aquavit and Spiced Spirits
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    Cumin-Baked Parsnips with Salmon Roe

    The unlikely marriage of parsnips and cumin has proved to be a great success. Adding the salmon roe to the dish makes it an exotic and luxurious dish. Serves 6 as a starter.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E06 Salmon | Comments Off on Cumin-Baked Parsnips with Salmon Roe
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    Bergen Fish Soup

    The Bergen Fish Soup is subject to many a dispute. This is my way of making it – it is rich, flavorful and fantastic.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E02 Honey-Coated Lamb | Comments Off on Bergen Fish Soup
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    Cod Roe with Bay Leaf

    I think cod roe needs something fresh tasting to accompany it, so I serve it with a simple cucumber salad, made with finely sliced cucumber, some white wine vinegar, a little sugar and salt, and …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E04 The Lofoten Cod | Comments Off on Cod Roe with Bay Leaf
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    Roast Beef with Garlic and Ginger

    It makes it a whole lot easier to use a cooking thermometer when you prepare this dish. Also, if you have time, leave the meat in the marinade for 2-3 days.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E07 A Midsummer Night’s Meal | Comments Off on Roast Beef with Garlic and Ginger
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