Tag Archives: Andreasviestad

Entrecôte with Marrow Butter and Root Vegetable salad

Serves 4 PREPARATION: 1Leave the steak at room temperature for one hour before cooking. Bake the bone marrow at 390 oF (200 oC) for 20-25 minutes. Let it cool. Scoop out the marrow with a …

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Reindeer Meatballs in Brown Sauce

Serves 4 PREPARATION: 1Mix the ground meat with egg, corn flour, and spices while stirring. Use your hands or a tablespoon to shape the meatballs. A great tip is to dip your hands or the …

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Baked Potato with Cured Ham and Salmon Roe

This is a dish I made on the train, in the cafeteria, so I used the microwave. It is a great way to make really fluffy baked potatoes. A more traditional way would be to …

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Wild Salmon Grilled on Birch Plank and Served with Grilled Sprouts

Grilling on a hot plank is a great way to get a gently cooked fish with all the temperament and flavor of grilled food. Use only untreated wood. Serves 4 PREPARATION: 1 Soak a wood …

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Svele (Norwegian pancakes) with Mountain Berries and Sour Cream

Makes 11-12 pancakes PREPARATION: 1 Beat eggs together with sugar in a bowl until it stiffens. Add the buttermilk. Mix the baking soda and ammonium bicarbonate with flour in a separate bowl before you add …

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Roasted Fillet of Musk Ox with Cloudberry and Mushrooms

Musk ox has a surprisingly mild gamey flavor. You can also use venison for this recipe. If you cannot find fresh or frozen cloudberries, use cloudberry preserves (in that case you will not need cloudberry …

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Fried Stockfish with Potato and Garlic Purée

Salted and dried cod – stockfick – has been one of Norway’s most important exports for centuries, popular on the Iberian peninsula, in the Caribbean and many other places around the world.Serves 4 PREPARATION: 1 …

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Sekkjepåse – Norwegian Gnocchi

Sekkjepåse is a local dish from the valley of Romsdalen and can be traced back to the 1700s. It was served during special occasions on the farms in the region. It contains three main ingredients: …

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Norwegian Taco

Mjukbrød and morr are traditional foods in the regions Lesja and Dovre. It consists of a tortilla-like soft flatbread made with barley, meat and veggies. Doesn’t that sound an awful lot like taco? Serves 4-6 …

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Lamb Roll

This is a very traditional Norwegian dish that can either be served hot as an entrée, or cold on an open face sandwich, or even with a salad. PREPARATION: 1Rub the meat with salt and …

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Trout in a wooden bucket, with Shrimp Sauce

This is my take on an ancient cooking technique. Before we had metal pots, cooking could be a problem. You could not place an earthen pot on the fire, it would break, and a wooden …

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Shrimp Sandwich

Open-face sandwiches are an important part of the Norwegian cuisine and hospitality, and of all the different sandwiches, the shrimp sandwich has always been viewed as the very finest – a sandwich you serve at …

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Simple Clouberry Sorbet

The light, ephemeral flavors of cloudberries are best appreciated when you handle them as little a possible, such as this simple sorbet. Serves 4 PREPARATION: 1 Mix clouberries in a blender, and add syrup and …

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Beer-Braised Brisket Cut of Beef with Root Vegetables

Serves 8-10 PREPARATION: 1 Preheat the oven to 400 oF (200 oC) 2 Place the meat in a oven proof pot along with the beer, onion, cinnamon stick, bay leaves, and 1 teaspoon of salt. …

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Cod with Rutabaga Purée and Bacon

This recipe is typically made with boknafisk, a semi-dried, slightly fermented cod.The same recipe can be used for fresh cod fillets or reconstituted dried and salted cod (stockfish). Serves 2 PREPARATION: 1 Place the fish …

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Grilled Saithe with Sugarkelp Salad

The keyword here is umami! Kelp and seaweed are umami-rich, and lend a generous, miso-like flavor to the stock. Here I have grilled saithe (pollock) without seasoning it with anything other than the wonderful sugar …

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