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S 14 EPISODE 03
Niklas Ekstedt Juniper Smoked Lobster and Flower Sprouts
Clean and rinse the flower sprouts in cold water, set aside to drain. Bring salt and water to a boil. Cook the lobsters for 7 minutes, cool down in iced water. Peel the lobster. A hot tip is to save the shells if you which to make a soup later… Place lobster meat in a […]
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S 14 EPISODE 02
Niklas Ekstedt Pan fried cod & ember cooked leek
Peel off the first layer of the leek and rinse in cold water Place straight in to the glow and let bake for 10-15 minutes Place a cooking pan over high heat Add butter and sear cod on skin side to golden brown. Turn the fish and lower the heat to medium and let cook […]
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S 12 EPISODE 04
Andreas Viestad Baked Potato with Cured Ham and Salmon Roe
This is a dish I made on the train, in the cafeteria, so I used the microwave. It is a great way to make really fluffy baked potatoes. A more traditional way would be to bake the potatoes in the oven at 400ºF/200ºC for 45 minutes.
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S 13 EPISODE 01
Andreas Viestad Herring Tartar
On the list of the most sustainable, delicious and healthy fish, herring rules supreme. We have a millennia-long tradition in eating fish in Scandinavia.
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S 13 EPISODE 06
Andreas Viestad Baked Rutabaga with Vendace Roe
A fun way to dress up the modest rutabaga! The coolest way to serve is whole, as a sharing dish, with rye crackers to scoop up the mashed rutabaga topped with roe.
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S 4 EPISODE 03
Andreas Viestad Boiled Artichoke with Wild Garlic Mayonnaise
Artichoke is wonderful as a snack or a starter for a big meal. Many people stress the importance of removing the prickly leaves. I say that adds a nice and dangerous aspect too the meal. Here I serve them with a nice, wild garlic mayonnaise, but artichokes are wonderful with other sauces as well: melted butter with herbs, vinaigrette and hollandaise are among the classics. I use a small pinch of baking soda in the water to retain the color of the artichoke. The wild garlic mayonnaise can also be made with a combination of garlic and chives.
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S 6 EPISODE 04
Claus Meyer Lumpsucker Roe with Herbs and Skyr
Lumpsucker roe with herbs and skyr served on potato blinis with browned butter
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S 4 EPISODE 06
Andreas Viestad Spicy Salmon Tartare on a Bed of Raw Scallop
This is a reversed version of the scallop tartar, with a few adjustments. When I served this on the beautiful island of Frøya, I made both, thus creating lovely contrasts in both taste and color. The scallops and the raw salmon must be sushi quality. If not, use smoked salmon.
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S 4 EPISODE 06
Andreas Viestad Spicy Scallop Tartare On a Bed of Raw Salmon
Here I add a little bit of a rather pungent spice mixture to the sweet scallops. The result is absolutely fantastic! Make sure that your salmon and scallops are as fresh as can be. The scallops and the raw salmon must be of sushi quality. If not, use smoked salmon.
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S 1 EPISODE 07
Andreas Viestad Shrimp Cocktail with Dill and Mint
In Scandinavia, shrimps are all years round, but particularly during summer. This is a really simple shrimp cocktail - flavored with lemon and mint.
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S 1 EPISODE 13
Andreas Viestad Simple Salmon Mousse
Use sushi quality fish. If you cannot find absolutely fresh fish, use only smoked salmon.
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S 1 EPISODE 09
Andreas Viestad Scallop Carpaccio
Nothing comes close to a good carpaccio. It is really simple to make and makes a great starter.
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