New Scandinavian Cooking > TV Series Guide > S01 Andreas > Episode 2: “Honey-Coated Lamb. But First Catch the Wild Sheep”

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Episode 2: "Honey-Coated Lamb. But First Catch the Wild Sheep"

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King Olav Kyrre sailed into the harbor and founded the city of Bergen in the year of 1070. Since then, it has grown to become Norway’s second largest city.

By Tellus Works

Episode 2: “Honey-Coated Lamb. But First Catch the Wild Sheep”

Posted on January 2, 2013 by Tellus Works

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An ancient Viking city and trading hub set on Norway’s breathtakingly beautiful west coast, Bergen has always been one of Norway’s most important cities. Its history is impressive, but it has always kept a youthful outlook to the future.

Catching the Main Course
In this episode, Andreas introduces you to the beautiful historic commercial centre of Bergen called Bryggen, and its traditional fish market. The main event of the day, however, is boating to a small island in the Arctic Ocean to catch wild sheep and lamb for the main course.

The Menu
The menu consists of several regional specialties. Bergen Fish Chowder is a deeply flavored fish soup with and assortment of fish, root vegetables, and sour cream. Lamb and Cabbage Stew, or Fårikal as it is called in Norwegian, is a traditional mountain dish. Andreas prepares this popular meal for the sheep hunters that catch the most important ingredient for the exquisite main course of the evening: Honey-Coated Leg of Lamb with Root Vegetables.

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An ancient Viking city and trading hub set on Norway’s breathtakingly beautiful west coast, Bergen has always been one of Norway’s most important cities. Its history is impressive, but it has always kept a youthful outlook to the future.

Catching the Main Course
In this episode, Andreas introduces you to the beautiful historic commercial centre of Bergen called Bryggen, and its traditional fish market. The main event of the day, however, is boating to a small island in the Arctic Ocean to catch wild sheep and lamb for the main course.

The Menu
The menu consists of several regional specialties. Bergen Fish Chowder is a deeply flavored fish soup with and assortment of fish, root vegetables, and sour cream. Lamb and Cabbage Stew, or Fårikal as it is called in Norwegian, is a traditional mountain dish. Andreas prepares this popular meal for the sheep hunters that catch the most important ingredient for the exquisite main course of the evening: Honey-Coated Leg of Lamb with Root Vegetables.

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