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    By anncathrin

    Seafood in lamb stock

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    If you carefully cook Norway lobster and redfish (or other fish) in lamb stock, the seafood will acquire a cautious taste of the generous stock.

    Serves 4 as a starter

    PREPARATION:

    • 1

      Boil the stock in a pan that is large enough for all the ingredients. Add the root vegetables and allow them to simmer over a medium heat until they are just tender, but still slightly chewy.

    • 2

      Turn off the heat and add the fish and the Norway lobster. Allow to steep until the lobster is no longer shiny and the fish just about flakes away when you poke it with a fork.

    • 3

      Fold in the chervil and add salt and pepper to taste.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S10 E04 Back to the Roots and tagged . Bookmark the permalink.
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  • If you carefully cook Norway lobster and redfish (or other fish) in lamb stock, the seafood will acquire a cautious taste of the generous stock.

    Serves 4 as a starter

    PREPARATION:

    • 1

      Boil the stock in a pan that is large enough for all the ingredients. Add the root vegetables and allow them to simmer over a medium heat until they are just tender, but still slightly chewy.

    • 2

      Turn off the heat and add the fish and the Norway lobster. Allow to steep until the lobster is no longer shiny and the fish just about flakes away when you poke it with a fork.

    • 3

      Fold in the chervil and add salt and pepper to taste.

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