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  • Episode 9: "Food for Summer On the Norwegian Riviera"
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    The Norwegian Riviera is a cluster of small islands along the south coast. With its beautiful white-washed wooden hamlets it is the number one summer destination for Norwegians.
    By Tellus Works

    Episode 9: “Food for Summer On the Norwegian Riviera”

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    Fishing for mackerel is a common activity on the Norwegian Riviera. They’re easy to catch, but since they’re only available during the summer, the locals have a tradition of smoking the mackerel in order to preserve it for the rest of the year. Onboard a small mackerel fishing boat, Andreas prepares a Salad with Smoked Mackerel and Oranges as a healthy seasonal lunch.

    A Summer Paradise
    The Norwegian Riviera may seem like a summer paradise, but it has not always been this way. In earlier times, life was often hard. Small communities on the islands were totally dependent on the ocean. Poverty and starvation was always looming over the families. Many, including Andreas’ grandfather, emigrated from this area to the US hoping for a better future.

    Preparing the Main Dishes
    Shellfish is the major theme of today’s menu. Scallop Carpaccio is the starter. When it is very fresh, you can actually eat it like this. For the main course, Andreas catches one of the main ingredients himself. The seabed is filled with oysters and Andreas picks out his favorites fresh from the ocean to create Pepper-Smoked Scallops and Oysters. The dessert is Garden Berries with Bay Leaf Custard. The complexity of the bay leaf flavor enhances this traditional, seasonal dish.

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  • Fishing for mackerel is a common activity on the Norwegian Riviera. They’re easy to catch, but since they’re only available during the summer, the locals have a tradition of smoking the mackerel in order to preserve it for the rest of the year. Onboard a small mackerel fishing boat, Andreas prepares a Salad with Smoked Mackerel and Oranges as a healthy seasonal lunch.

    A Summer Paradise
    The Norwegian Riviera may seem like a summer paradise, but it has not always been this way. In earlier times, life was often hard. Small communities on the islands were totally dependent on the ocean. Poverty and starvation was always looming over the families. Many, including Andreas’ grandfather, emigrated from this area to the US hoping for a better future.

    Preparing the Main Dishes
    Shellfish is the major theme of today’s menu. Scallop Carpaccio is the starter. When it is very fresh, you can actually eat it like this. For the main course, Andreas catches one of the main ingredients himself. The seabed is filled with oysters and Andreas picks out his favorites fresh from the ocean to create Pepper-Smoked Scallops and Oysters. The dessert is Garden Berries with Bay Leaf Custard. The complexity of the bay leaf flavor enhances this traditional, seasonal dish.

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