New Scandinavian Cooking

- Season 7

(2010)

Andreas takes us to Northern Norway and Bodø, where the fisheries are so rich that people have a great range of choice, but the favorite fish is still the modest of them all.

Andreas takes us on board an old steamer on the canals of Southern Norway and the Halden River, a boat trip full of springs' fresh delicacies, from steamed and grilled asparagus, multi-flavored fish cakes and a fish terrine.

Andreas goes up into the highlands of Southern Norway, in the area of Hallingdal, where the fight for survival in old times has lead to the invention of many delicacies.

Finnish chef Sara La Fountain has invited Andreas to take the trip to the "rye belt" in southern Finland. They travel together on the old Kings' Road, where they both make some of their favorite recipes.

Andreas visits the Southern Norwegian resort town of Kristiansand, he takes us fishing for mackerel and along the way he cooks a variety of fish dishes.

During the annual sheep gathering, Andreas travels through the South Western part of Norway and Rogaland. He cooks beer-braised lamb shanks and 'A One Pot Wonder'.

Andreas joins chef Claus Meyer, in South Western Denmark and Ribe, the oldest town in Scandinavia, where Claus and Andreas guide us through cooking and stories of the past.

Andreas visits Rygge, the vegetable garden of South Eastern Norway, where he revisits some old favorites: root vegetables, hen and goat meat.

Andreas investigates the mystical and delicious halibut in Helgeland, where it has found a perfect breeding ground, along the rugged coastline in Northern Norway.

Andreas visits the fjord's snow-capped mountains in Sognefjord on the West Coast, where the deer run free and the mountain farms cling intrepidly to sheer slopes.

Andreas visits the island of Spitsbergen and Longyearbyen, the northernmost inhabited place in the world. This barren land offers some surprising delicacies.