New Scandinavian Cooking

- Season 1

(2003)

Andreas travels to Norway's northernmost county Finnmark, where he goes fishing for halibut with some local fishermen. He cooks the halibut in an old fashion way, on top of hot stones in the sand, stuffed with herbs and wrapped in seaweed.

Andreas takes us to the beautiful west coast and to the city of Bergen, one of Norway's most important cities. He prepares a deeply flavored fish soup, a lamb cabbage stew and honey glazed leg of lamb with root vegetables.

Andreas travels to Røros in the middle of inland Norway. Christmas is around the corner and to keep up with traditions he prepares a delicious rice pudding, salmon with sweet mustard sauce and pork ribs with cloves.

Andreas visits Lofoten in northern Norway, where he goes cod fishing and prepares a delicious cod roe and cucumber salad. Inside an old fishing storage house, he adds exclusive truffles to the cod and serves it with a potato-garlic puree.

Andreas takes the trip to Spitsbergen, where he prepares Russian Svalbard borscht. After speeding on the ice on a snow mobile to Longyearbyen, he cooks a vodka marinated sirloin steak and bakes pears with ginger and juniper berries.

Andreas goes fishing for wild salmon on the Namsen River in Mid-Norway, and with the catch he makes different versions of slow baked salmon with soy sauce and ginger, chervil mayonnaise and aquavit sour cream.

Andreas presents some of his favorite spots in Oslo, where he makes food for summer with plenty of herbs to marinate a steak, a classic shrimp sandwich and homemade almond brittle ice cream.

Andreas travels to Hardanger in western Norway, where the fruit trees are in full bloom. Inspired by the lush region he makes an apple and goat cheese pie, and wild game from the valley, venison seasoned with juniper berries.

Andreas visits the southern coast of Norway, a real summer paradise for the Norwegians. He goes fishing for mackerel and smokes the fish before making a seasonal salad, and he also serves fresh shellfish from the grill.

Andreas travels to Lom in the heart of inland Norway, where he picks his absolute favorite herb, dill. You can never use to much of dill in your cooking, so he makes dill snaps and dill scented chicken stuffed with dill.

Andreas goes foraging outside Oslo, and picks a selection of mushrooms for a soup. He catches crayfish in a small lake and with the forest's pantry he makes some fantastic food: dill boiled crayfish and baked salmon with local mushrooms.

Andreas hikes to the top of Norway in the majestic Jotunheimen, the mountain range offers wild berries and game, so he makes blueberry pancakes, and an exclusive cheeseburger made with grouse, venison, pork and goose liver.

Andreas visits the Pulpit Rock in south western Norway. On top of the flat summit he makes a classic salad with Norwegian sardines, and on an island outside Stavanger he serves a quiche with sardines and a very tasty salmon mousse.