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  • Steamed, whole brown trout

    Steamed, whole brown trout

    Servings: 6 PREPARATION: 1 Put the fish in a large, oval fish pan. Add cold water until it covers the fish, around 1.3 gallons. Stick a meat thermometer into the thickest part of the fish. …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E08 Rain and Rainbows | Comments Off
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    Bergen fish soup

    The Bergen fish soup is one of the world’s most superior fish soups – much better than the dull, white instant soup. Servings: 6-8 PREPARATION: 1 Chop the root vegetables into sticks (0.25 by 1.25 …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E08 Rain and Rainbows | Comments Off
    Potted lamb

    Potted lamb

    A classic pot stew from Bergen. Delicious, tasty and traditional. Servings: 4 PREPARATION: 1 Use a large, deep, ovenproof dish with a lid. You can also use a plate as a lid.Place the lamb meat …

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    Traditional fish roll

    Servings: 4 Ingredients 4 brandade 1 cucumber 1 large carrot 8 slices of smoked brown trout 8 brisling sardines fresh dill

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    Stock fish brandade

    Stock fish brandade

    PREPARATION: 1 Shred the stock fish into thin strings with your hands. Knead in the potatoes and oil. Ingredients 0.2 lbs. stock fish reconstituted in water 0.2 lbs. boiled, peeled potatoes 0.4 cup olive oil

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    Fish and potatoes

    This is the method I use for making fish and chips. It is a Norwegian alternative inspired by my visit to the wonderful Anstruther Fish Bar in Scotland the UK. I think that the malt …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E07 Captain Haddock | Comments Off
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    Smoked haddock salad

    The most common method used for preserving haddock is to smoke it. This helps it to keep well and here is a lovely salad that you can make to serve with smoked haddock. We smoke …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E07 Captain Haddock | Comments Off
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    Haddock with potatoes, carrots and cabbage

    Haddock is an unassuming, slightly delicate sort of fish and it is therefore great for baking when wrapped up inside something else. Here are a couple of versions of baked haddock, one wrapped in baking …

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    Salmon belly

    The rich, fatty, marbled meat from the belly of the tuna fish (toro) is the most sought-after cut. Salmon has similar marbled fat, and some producers of pre-packaged salmon fillets call this «belly loin» on …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E06 Fire in the Belly | Comments Off
    Deep fried salmon skin with honey and spring onions

    Deep fried salmon skin with honey and spring onions

    Deep fried salmon skin is a delicacy and is often used in maki sushi rolls. These can also be served as snacks, as here. In order to make the salmon skin extra crispy when you …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E06 Fire in the Belly | Comments Off
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    Salmon sushi with barley grains, rice and porcini soy sauce

    Sushi with a Norwegian twist, which involves using porcini mushrooms and beer vinegar instead of soy sauce. Makes 16 pieces PREPARATION: 1 Start by making the sauce.Put the porcini mushrooms and water in a saucepan …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E06 Fire in the Belly | Comments Off
    Cold parsley and horseradish sauce

    Cold parsley and horseradish sauce

    PREPARATION: 1 The simplest method involves using a food mixer or blender. Blend the parsley and oil to form an even paste. Add the horseradish and if possible some birch shoots and blend well. This …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E06 Fire in the Belly | Comments Off
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    Spit-roasted salmon

    This is possibly the most spectacular and original way of cooking fish. Or meat, for that matter. The principle involves stretching the fish out on a grill or forked stick and then roasting it over …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E06 Fire in the Belly | Comments Off
    Gravlaks (cured salmon)

    Gravlaks (cured salmon)

    Curing salmon and other types of fish is neither hard nor labor-intensive, but you need the patience to wait for a couple of days before you can serve it. PREPARATION: 1 Rinse the fish in …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E06 Fire in the Belly | Comments Off
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    Fresh-tasting red cabbage salad

    Compatible with many fish dishes. Servings: 6 PREPARATION: 1 Put the cabbage in a bowl, and season to taste with salt, dill seeds and orange juice. Ingredients 0.7-0.9 lbs. finely chopped red cabbage a pinch …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E05 Coastal Express | Comments Off
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    Arctic Char with Goldeneye Potatoes and lamb stock

    Arctic Char is a farmed trout of fine quality from Northern Norway. Serve it with Goldeneye Potatoes and lamb stocks, and you get a fantastically tasty dinner. By preheating the ovenproof dish, it’s easier to …

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