Tag Archives: seafood

Lemon sole and Dover sole with butter sauce, kale and chives

I love all types of small flatfish, for instance lemon sole and Dover sole. The lemon sole is fried with the skin on, while the Dover sole’s skin is so thick and chewy that it …

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Grilled blue mussels with cream and herbs

Wild blue mussels can be found along the whole coast of Norway. I’ve put together a bouquet of wild herbs, among them fennel shoots and chive blossoms. These herbs add a great deal of flavor …

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Cold cucumber soup with freshwater crayfish

In the olden days, it was common to serve cold soup, or any sort of soup, as a starter. Here I have made a soup which takes just 10 seconds to prepare if you have …

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Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E12 Drama on a Plate | Tagged , , , | Comments Off on Cold cucumber soup with freshwater crayfish

Mussels with herbs and XO Cognac

Clams and cognac are an unusual combination. Using local crème fraiche, probably the best I have ever tasted, this dish turned out to be really yummy! Serves 4 PREPARATION: 1 Rinse and scrub the mussels. …

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Posted in Episodes, Recipes by chef, S11 E13 Tina's French Pantry, Tina Nordstrom | Tagged , , , | Comments Off on Mussels with herbs and XO Cognac

Seared cod and king crab with crab reduction and vegetables

Cod and king crab are the two most ancient and the newest arrival in Norwegian waters. The king crab, introduced to the region by Russian scientists in the 1960’s only started coming into Norwegian territory …

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Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E11 Pyramids of the North | Tagged , , , | Comments Off on Seared cod and king crab with crab reduction and vegetables

Spicy salmon tartare on a bed of raw scallop

This is a reversed version of the scallop tartar, with a few adjustments. When I served this on the beautiful island of Frøya, I made both, thus creating lovely contrasts in both taste and color. …

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Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E06 The World is My Scallop | Tagged , , , , | Comments Off on Spicy salmon tartare on a bed of raw scallop

Pan-seared langoustines (Norway lobsters) with tarragon

The small, lobster-like crustaceans that the French call langoustines are among the best you can find, with a similar but even sweeter flavor and more tender meat than lobster. I find it incredibly cool that …

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Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E01 To the Lighthouse | Tagged , | Comments Off on Pan-seared langoustines (Norway lobsters) with tarragon