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RECIPES

All Recipes By chef By type By season
All seasons Season 15 (US Season 9) Season 14 (US Season 8) Season 13 (US Season 7) Season 12 (US Season 6) Season 11 (US season 5) Season 10 (US season 4) Season 9 (US season 3) Season 8 (US season 2) Season 7 (US season 1) Season 6 (Perfect Day with all chefs) Season 5 with Claus Meyer Season 4 with Andreas Viestad Season 3 with Tina Nordström Season 2 with Andreas Viestad Season 1 with Andreas Viestad Season Guest Chefs
S 4 with Andreas Viestad EPISODE 09
Andreas Viestad Open Face Sandwich with Matured Goat Cheese and Norwegian-Style Pesto
In Norway, a slice of bread is a blank canvas. The problem is that people tend to forget how many colors you can actually combine -“ with a delicious result.
Sandwich
S 4 with Andreas Viestad EPISODE 11
Andreas Viestad Honey-and-Mustard-Marinated Salmon with Rosemary Apples
This is one of my old time favorites. The end result will smell wonderfully of apples, rosemary, and honey.
Seafood
S 4 with Andreas Viestad EPISODE 11
Andreas Viestad Salmon Carpaccio with Lingonberries
For this recipe, you will need sushi-quality fish.
Seafood
S 4 with Andreas Viestad EPISODE 11
Andreas Viestad Cumin-Baked Parsnips with Salmon Roe
The unlikely marriage of parsnips and cumin has proved to be a great success. Adding the salmon roe to the dish makes it an exotic and luxurious dish. Serves 6 as a starter.
Seafood
S 4 with Andreas Viestad EPISODE 09
Andreas Viestad Luxurious Fish Gratin
Eyvind Hellstrøm, the head chef at Bagatelle Restaurant in Norway, served this gratin as a staff meal once when I happened to be there, doing an interview with him. It was absolutely amazing. There is something real about this kind of gourmet peasant food that makes me doubt whether we really need more fancy food.
Seafood
S 4 with Andreas Viestad EPISODE 09
Andreas Viestad Cow Shake
In the show from the beautiful Sognefjord, I made a milkshake with the freshest milk possible, straight from a cow we met on set. Then the milk was warm, but incredibly rich and fresh, at least when I added a few ice cubes. In this version I use vanilla ice cream to compensate for the richness that you don’t get with industrial processed milk.
Dessert
S 4 with Andreas Viestad EPISODE 09
Andreas Viestad Open Face Sandwich with Air-Cured Ham, Fudge Goat Cheese and Lingonberry Butter
The Norwegian-style pesto: Coarsely chop the ramson and transfer to a mortar. Add a pinch of coarse sea salt and the hazelnuts, and grind them until they are beginning to look like a paste. Add the cheese and cream, and grind until the mixture has obtained a fluffy and creamy consistency. The lingonberry butter: Fold […]
Sandwich
S 4 with Andreas Viestad EPISODE 11
Andreas Viestad Salt-Baked Salmon with Simple Chervil Mayonnaise
The idea of this dish is to season the fish from the top and cook it from the bottom. Salt-baking is a simple technique that will give you a delicious and salty result.
Seafood
S 4 with Andreas Viestad EPISODE 10
Andreas Viestad Brandade with Olives
This wonderful, French classic has always been made with Norwegian stockfish. Some versions of the dish are made with nothing but stockfish and milk. I add baked potatoes and olive oil in this ultra rich version. I was very anxious when I served my Brandade to a group of Frenchmen, but they either liked it or they were extraordinarily polite, because I saw several of them help themselves a second and third time.
Seafood
S 4 with Andreas Viestad EPISODE 10
Andreas Viestad Stylish Blueberry Cocktail
When Sverre Braastad went from Potato Land to Grape Land, he brought with him a little piece of Norway. As an aperitif to our adventure in Sverre'€™s footsteps, I made a fresh and stylish cocktail outside his family farm in Gjøvik, using locally grown blueberries and potato liquor - vodka.
Cold drink
S 4 with Andreas Viestad EPISODE 09
Andreas Viestad Kid Goat Simmered in Milk and Honey, and Grilled with Lovage
Billy goats aren'€™t allowed to grow very old. For good reasons. I once had a goat named Stinkyfeet that used to pee in his own face for fun. That cost him his life. This is a recipe that works well with lamb, too. If you cannot find fresh lovage, use dried lovage, or substitute with parsley or thyme.
Meat
S 4 with Andreas Viestad EPISODE 11
Andreas Viestad Lamb Meatballs in Aromatic Beer Stock
Lamb meatballs have a gamey richness that regular beef meatballs lack. The slightly sweet beer stock only enhances this richness. I added some grated raw carrot to the meatballs for some crunchiness.
Meat