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    Roast leg of pork with sauerkraut and Anna potatoes

    Ham can either be used for party food or as sandwich filling, and the same ham could be used for both if you use what’s left over in your packed lunch during the rest of …

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    Wild garlic oil

    Wild garlic (ramsons) grows wild in many parts of southern Norway. It has a short season, but once you have made the oil it will keep for several months. PREPARATION:   1 Coarsely chop the …

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    Wild herb salad with duck eggs and wild garlic oil

    Serves 2 PREPARATION:   1 Fry the duck eggs in butter and place them on a plate. Arrange the herbs around the eggs. Drizzle the wild garlic oil over the top and sprinkle with a …

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    Rustic liver paté

    The course, rustic liver pâté is an important part of Norwegian food culture. It can be served as a starter or lunch dish, as you would a French pâté, but most often it is used …

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    Bread-in-a-pot

    Baking bread in a pre-heated casserole dish produces a sort of baker’s oven effect. Using beer adds a deep, malty flavor to the bread. Makes one large loaf. PREPARATION:   1 Mix all the dry …

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    Beetroot soup with horseradish sour cream

    Servings: 4 PREPARATION: 1 Run beetroots and stock (or water) through a blender until it’s smooth. Pour it over in a pan and heat up. Season to taste with salt. 2 Serve in deep dishes. …

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    Cucumber Soup

    This soup is served cold. Scrape off around half of the skin on the cucumbers with a potato peeler or cheese slicer, then run the cucumbers through a blender. Cucumber skin adds a bitter taste, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E08 Rain and Rainbows | Comments Off on Cucumber Soup
    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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    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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    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 …

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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 on Fish and potatoes
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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 on Smoked haddock salad
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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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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E07 Captain Haddock | Comments Off on Haddock with potatoes, carrots and cabbage
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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 on Salmon belly
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