New Scandinavian Cooking

- Season 4

(2007)

Andreas visits a remote lighthouse on the island of Fedje in Western Norway, and the Atlantic coastline offers the best of local shellfish and Norway lobster.

Andreas travels to Ryfylke in southwestern Norway, where he prepares sausages on the slopes of the fjord, creates a flavor-packed homemade ketchup and mixes a shockingly elegant drink on a glacier.

Andreas invites to his family's summer house, on the southern tip of Norway, where he spends summers living off the land. Andreas uses ingredients from his own pantry in his cooking.

Andreas visits Lista in southern Norway, where makes his favorite pancakes. He also goes underwater to catch a turbot, a "flat" fish he later prepares with an elegant combination of vanilla and root vegetables.

The cold Norwegian winter does not stop Andreas from scaling the Gaustad mountain, and in this chilly landscape, he prepares a warm mushroom soup and lamb shanks with a Norwegian-style risotto.

In search of some of the world's best shellfish, Andreas travels to Frøya in South Trøndelag in Norway. He prepares appetizers, delicious fried scallops and makes Norwegian-style sushi using ingredients straight from the Norwegian sea.

Andreas visits Indreøy in Nord-Trøndelag in Norway, this is one of the most fertile agricultural regions in the country, and he serves two different pates and a roasted duckling to the owner of one of the oldest farms in the area.

Andreas visits the beautiful Geiranger Fjord in Western Norway. He fishes trout in a small stream, and climbs up the cliffs hanging over the fjord to cook on an old farm clinging to the steep hill side, it is truly a unique place.

Andreas travels to Sognefjord, and the historic Kviknes Hotel in Western Norway, to investigates Norwegian dairy traditions, and he even milks a cow to create the freshest possible milkshake.

Andreas embarks on a search for his country's favorite drinks, that takes him from Norway to France. He uses brandy when slow-cooking moose meat in front of the Castle of Triac in Cognac.

Andreas visits Ryfylke in South Western Norway, where he catches a salmon with his bare hands, and cooks the fish over an open fire.

In Alta, Andreas finds the great produce from the northernmost region of Norway. He goes salmon fishing on the river, and prepares a sinfully rich dark chocolate cake.

Andreas travels aboard the historic cruise ship Hurtigruten, and presents the highlights from the series, New Scandinavian Cooking.