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  • 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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    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 …

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    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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    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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    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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    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 on Fresh-tasting red cabbage salad
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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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    Reindeer canapés

    An easy and tasty party hors d’oeuvre. Servings: 4 PREPARATION: 1 Cut the reindeer tenderloin into slices, maximum 1/3 inch thick. Put the slices on pieces of rye bread of approximately the same size. Then …

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    Crab Cocktail

    The red king crab, or Kamchatka crab, is a new crab species to Norwegian waters.  The only parts eaten on the king crab are the muscles in the legs, whereas on the common crab, we …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E05 Coastal Express | Comments Off on Crab Cocktail
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    Reindeer burger

    Santa’s means of transport is almost always more tempting than the slightly bland game stews. Here’s a recipe for a hearty reindeer burger with all the condiments the open plains have to offer. PREPARATION: 1 …

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    Deep-frying the fish, potatoes and beetroot slices

    Deep-frying the fish, potatoes and beetroot slices

    Heat the oil to be used for frying to 338 – 356oF. If you do not have your own deep fat fryer with a thermostat you should use a heavy-based pan and keep an eye …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E04 Oil Adventure | Comments Off on Deep-frying the fish, potatoes and beetroot slices
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    Green herb batter

    PREPARATION: 1 Use a wheatgrass press to squeeze the green liquid from the green herbs, using both the leaves and stalks. Alternatively you could place the herbs and liquid in a blender and then sieve …

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    Dark ale batter

    Dark ale batter

    PREPARATION: 1 Mix all the ingredients in a deep bowl. Allow to stand for at least 30 minutes before use. Ingredients 0.4 cups sieved plain flour 2 tsp. salt 1 egg 0.4 cups dark ale

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    Battered mackerel with potato and beetroot chips and red coleslaw

    This is a full dinner menu that requires good planning. I have chosen to batter the fish in a green herb batter consisting of dark ale, potatoes and beetroot. You should prepare the red coleslaw …

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    Red coleslaw

    Red coleslaw

    PREPARATION: 1 Chop all the vegetables, preferably using a cheese slicer and place them in a large bowl. Add sugar, salt and vinegar to taste. Allow the salad to cool down before serving. Ingredients 0.2 …

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    Mackerel preserved in rape seed oil with bay leaves

    Curing and preserving mackerel is a long-standing tradition in the Oslo Fjord region. I use rapeseed oil in this recipe and I allow the Kilner jar to stand in a pan of boiling water for …

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