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New Scandinavian Cooking
Back to the Roots
Season 4
Episode 404
Stepping back in history, Andreas travels to Iceland – the Norse settlement in the middle of the Atlantic Ocean. He combines ingredients from both the sea and the land to create an elegant surf-and-turf dish of redfish and langoustines cooked in lamb stock. Afterwards, he grills lamb over an open fire, Viking-style, and creates a delicious dessert made from Skyr, a special Icelandic dairy culture.
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26:21
Andreas visits the wind-blown peninsula of Stad, where boats set sail to catch haddock.
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26:21
Andreas visits Geitmyra Farm, the site of his new food culture center for kids.
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26:33
Andreas Viestad travels to Vestfold in Southern Norway during the brisling sardine season.
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26:32
Host Andreas Viestad explores the rugged coastline of Vesterålen in Northern Norway.