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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 9 (US season 3) EPISODE 08
Andreas Viestad Bergen Fish Soup
The Bergen Fish Soup is subject to many a dispute. This is my way of making it – it is rich, flavorful and fantastic.
Seafood
S 9 (US season 3) EPISODE 05
Andreas Viestad Reindeer Canapés
An easy and tasty party hors d’oeuvre.
Meat
S 9 (US season 3) EPISODE 05
Andreas Viestad Crab Cocktail
The red king crab, or Kamchatka crab, is a new crab species to Norwegian waters.  The only parts eaten on the king crab are the muscles in the legs, whereas on the common crab, we also eat the meat inside the shell. This is a variant of shrimp cocktail made with crabmeat instead of shrimps.
Seafood
S 9 (US season 3) EPISODE 05
Andreas Viestad Reindeer Burger
Santa’s means of transport is almost always more tempting than the slightly bland game stews. Here’s a recipe for a hearty reindeer burger with all the condiments the open plains have to offer.
Burger
S 9 (US season 3) EPISODE 04
Andreas Viestad Deep-Frying the Fish, Potatoes and Beetroot Slices
Heat the oil to be used for frying to 338 -“ 356ºF. If you do not have your own deep fat fryer with a thermostat you should use a heavy-based pan and keep an eye on the temperature by using a digital thermometer. Place the fish slices in the ale batter and the potato boats in the herb batter. You can easily fry full portions at the same time by placing three mackerel slices, four-five potato boats and a few beetroot slices in the hot oil. Remove the beetroot slices before they stop crackling and spitting because they do not need to cook for as long as the potatoes and fish. Allow the oil to run off the battered slices onto some kitchen roll before arranging them on a plate. Serve with red coleslaw.
Seafood
S 9 (US season 3) EPISODE 04
Andreas Viestad Green Herb Batter
Use a wheatgrass press to squeeze the green liquid from the green herbs, using both the leaves and stalks. Alternatively you could place the herbs and liquid in a blender and then sieve the mixture. Mix all the ingredients in a deep bowl. Allow to stand for at least 30 minutes before use.
Salad
S 9 (US season 3) EPISODE 04
Andreas Viestad Dark Ale Batter
Mix all the ingredients in a deep bowl. Allow to stand for at least 30 minutes before use.
Other
S 9 (US season 3) EPISODE 04
Andreas Viestad Red Coleslaw
Chop all the vegetables, preferably using a cheese slicer and place them in a large bowl. Add sugar, salt and vinegar to taste. Allow the salad to cool down before serving.
Sides
S 9 (US season 3) EPISODE 04
Andreas Viestad Mackerel Preserved in Rapeseed Oil with Bay Leaves
Curing and preserving mackerel is a long-standing tradition in the Oslo Fjord region. I use rapeseed oil in this recipe and I allow the Kilner jar to stand in a pan of boiling water for a few minutes before putting the lid on. Using this method you can store the fish for several weeks, preferably in a cellar or in the fridge.
Other
S 9 (US season 3) EPISODE 04
Andreas Viestad Salad with Pear Dressing
A delicious, fresh, simple salad. If you are unable to find pear vinegar in the shops you can just as easily use apple cider vinegar or any other type of white vinegar that is slightly sweet.
Salad
S 9 (US season 3) EPISODE 06
Andreas Viestad Cold Parsley and Horseradish Sauce
The simplest method involves using a food mixer or blender. Blend the parsley and oil to form an even paste. Add the horseradish and if possible some birch shoots and blend well. This sauce can be served immediately.
Other
S 9 (US season 3) EPISODE 06
Andreas Viestad Spit-Roasted Salmon
This is possibly the most spectacular and original way of cooking fish. Or meat, for that matter. The principle involves stretching the fish out on a grill or forked stick and then roasting it over the heat of a bonfire.
Seafood