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S 15 (US Season 9) EPISODE 03
Andreas Viestad Smoked Trout with Kale and Sour Cream
Relatively low temperatures makes for the best smoking.
Freshwater Fish
S 15 (US Season 9) EPISODE 02
Andreas Viestad Sweet and Sour Vegetable Chips
When it comes straight out of the oven or the dehydrator, it's really nice and crunchy, and you can eat it like chips.
S 14 (US Season 8) EPISODE 03
Niklas Ekstedt Juniper Smoked Lobster and Flower Sprouts
A hot tip is to save the shells if you which to make a soup later. Flower Sprouts = Kalettes = Brusselkale
S 14 (US Season 8) EPISODE 02
Niklas Ekstedt Pan Fried Cod & Ember Cooked Leek
Add butter and sear cod on skin side down until golden brown.
S 14 (US Season 8) EPISODE 02
Niklas Ekstedt Stockfish-Cakes with Kale and Red Beet Salad
The dish is easy and quick to prepare, and is perfect as a starter.
S 14 (US Season 8) EPISODE 02
Niklas Ekstedt Cod Medallions with Hash Browns and Smoked Roe
Cod medallions are the boneless meaty cheeks on the fish head, a real delicacy.
S 12 (US Season 6) 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.
S 13 (US Season 7) 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.
S 13 (US Season 7) 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.
S 4 with Andreas Viestad 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.
S 6 (Perfect Day with all chefs) EPISODE 04
Claus Meyer Lumpsucker Roe with Herbs and Skyr
Lumpsucker roe with herbs and skyr served on potato blinis with browned butter
S 4 with Andreas Viestad 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.