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    Goose breast and leg in port wine with pan-seared apples and Brussel sprouts, fennel and broccoli purée

    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 …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E11 Pyramids of the North | Tagged , | Comments Off on Goose breast and leg in port wine with pan-seared apples and Brussel sprouts, fennel and broccoli purée
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    Flourless chocolate cake with wild strawberries

    Is it a cake, or is it just an over-sized chocolate? Well the answer doesn’t matter, for this is one of Norway’s favourite sweet things, really heavy, packed with flavour – just as it should …

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    Venison Steak with Jerusalem Artichoke Puree

    Accompanied by Date and Parsley Salad and Blackberry Reduction. Jerusalem artichokes have a light and ephemeral flavor that goes very well together with the rich flavors of venison.

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    Smoked Trout Mille Feuille with Pear, Celeriac and Cucumber

    A delicious and beautiful multi-colored starter with smoked trout that is incredibly easy to make. Can equally well be made with smoked salmon.

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    Venison Fillet “Terrine” with Herb Butter

    If you are lucky enough to get hold of venison fillet there is very little you need to do with it, here alternate layers of fillet and herb butter constitute a kind of terrine, although …

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    Pan-Fried Venison Liver with Caramelized Tangerine

    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.

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    Hunter Stew with Goat Cheese and Lingonberries

    A rich game dish that can also be made with lamb or beef. The most important is to use tough and flavourful meat and cook it for a long time.

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    Fish terrine with crayfish and asparagus

    Simple fish terrine with crayfish and asparagus.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E02 Slow River Dining | Tagged , | Comments Off on Fish terrine with crayfish and asparagus
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    Roast chicken with herbs

    The fine chicken meat will take up a lot of flavor from the herbs – the more the better. Served with roasted vegetables.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E02 Slow River Dining | Tagged , | Comments Off on Roast chicken with herbs
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    Hunter stew with champagne and morels

    On New Scandinavian Cooking, we used beaver meat for this dish. You may equally well use venison or mutton. It is rather extravagant to use real champagne in cooking. The advantage is that one only …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E02 Slow River Dining | Tagged , , | Comments Off on Hunter stew with champagne and morels
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    Multi-Flavored Fish Cakes

    Fish cakes are simple to make, and when making I find it best to make several differently flavored cakes at the same time.

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    Steamed and grilled asparagus with sour cream and salmon roe

    This dish is fresh, lovely and very healthy. Works perfectly as a sidedish and excellent as a starter.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E02 Slow River Dining | Tagged , , | Comments Off on Steamed and grilled asparagus with sour cream and salmon roe
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    Pickled rosemary halibut

    Halibut and other fatty fish are perfect for pickling. The pickled fish can be used in salads, sandwiches and pasta dishes.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E10 Winning Game | Tagged , | Comments Off on Pickled rosemary halibut
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    Halibut “steak frites” with veal glace

    Steak and fries – very few things are better. Here the almost meatlike qualities of halibut come to the centre – served up like classic steak frites. Using a little of the halibut fat is …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E10 Winning Game | Tagged , , | Comments Off on Halibut “steak frites” with veal glace
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    Halibut baked with cucumber and herbs

    We almost always use cucumbers raw, but when they are baked, like here, they give off a lot of moisture and flavour. They can either be discarded or served on the side – they are …

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    Smoked Greenland halibut and salmon with potato salad and blueberry vinaigrette

    Smoked Greenland halibut is delicious but can be difficult to come by. You can also use other smoked fish, such as smoked haddock or use only smoked salmon, although this last option will take some …

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