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  • Episode 13: "A Balancing Act With Brisling Sardines and Salmon"
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    Stavanger, this city on the west coast of Norway has always been an important trading center. Today, it is the capital of the Norwegian oil industry.
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    Episode 13: “A Balancing Act With Brisling Sardines and Salmon”

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    Before the oil was discovered, Stavanger had already developed a large industry around brisling sardines and canning products. These industries have made Stavanger one of the wealthiest regions and Norway’s fourth largest city.

    The Pulpit Rock
    One of the greatest tourist attractions Stavanger has to offer is the unique Prekestolen, or the Pulpit Rock as it is called in English. The flat summit of the rock is 600 meters above sea level, or 2000 feet.

    Andreas takes you to the top of the rock to show you how he makes a local variation of the classic Salad Nicoise — the Salad Stavangeroise. Watching Andreas preparing one of his creations on top of the Pulpit Rock with the long fjord called Lysefjord in the background is a spectacular sight.

    Modern Stavanger and its Traditional Industries
    Andreas takes you to some of the sites of modern Stavanger and its traditional industries. He joins the local fishermen in catching brisling sardines and uses them as the main ingredient in a variety of recipes for this program.

    He also visits the canning museum where you will learn about the history of the brisling industry — a major reason for the wealth of this region.

    Preparing the Main Dishes
    The main course of this program is the Quiche with Sardines, Lavender and cheese. Some of the herbs and spices required for the quiche are picked in the “Garden of Eden”. This is an island right outside Stavanger with a micro-climate in which many exotic plants not common in the North are able to grow. This dish is an explosion of flavors.

    The starter is a summer delicacy that is very easy to make. The Salmon Mousse is based a combination of smoked and raw salmon and a few other ingredients whipped together with crème fresh.

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  • Before the oil was discovered, Stavanger had already developed a large industry around brisling sardines and canning products. These industries have made Stavanger one of the wealthiest regions and Norway’s fourth largest city.

    The Pulpit Rock
    One of the greatest tourist attractions Stavanger has to offer is the unique Prekestolen, or the Pulpit Rock as it is called in English. The flat summit of the rock is 600 meters above sea level, or 2000 feet.

    Andreas takes you to the top of the rock to show you how he makes a local variation of the classic Salad Nicoise — the Salad Stavangeroise. Watching Andreas preparing one of his creations on top of the Pulpit Rock with the long fjord called Lysefjord in the background is a spectacular sight.

    Modern Stavanger and its Traditional Industries
    Andreas takes you to some of the sites of modern Stavanger and its traditional industries. He joins the local fishermen in catching brisling sardines and uses them as the main ingredient in a variety of recipes for this program.

    He also visits the canning museum where you will learn about the history of the brisling industry — a major reason for the wealth of this region.

    Preparing the Main Dishes
    The main course of this program is the Quiche with Sardines, Lavender and cheese. Some of the herbs and spices required for the quiche are picked in the “Garden of Eden”. This is an island right outside Stavanger with a micro-climate in which many exotic plants not common in the North are able to grow. This dish is an explosion of flavors.

    The starter is a summer delicacy that is very easy to make. The Salmon Mousse is based a combination of smoked and raw salmon and a few other ingredients whipped together with crème fresh.

    Print Friendly
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