Access to this video is a benefit for members through PBS Passport.
Up Next
Back to Show
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.
Support Provided By
Unlock with PBS Passport
26:21
Andreas examines how fire changed the way people cook.
Unlock with PBS Passport
25:32
Andreas visits the Sami territories of the Arctic.
Unlock with PBS Passport
26:21
Andreas travels to the old fortress town of Fredrikstad in Eastern Norway.
Unlock with PBS Passport
26:21
Andreas visits Geitmyra Farm, the site of his new food culture center for kids.
Unlock with PBS Passport
26:21
Andreas discovers the culture and history behind a well-made sausage.
Unlock with PBS Passport
25:38
Andreas visits the county of Hedmark in Eastern Norway, a region known for big farms.
Unlock with PBS Passport
26:33
Andreas Viestad travels to Vestfold in Southern Norway during the brisling sardine season.
Unlock with PBS Passport
26:32
Host Andreas Viestad explores the rugged coastline of Vesterålen in Northern Norway.
Unlock with PBS Passport
26:32
Host Andreas Viestad visits Hardanger, the “apple orchard” of Western Norway.
Unlock with PBS Passport
26:32
Host Andreas Viestad cooks with one of the most loved Norwegian ingredients — the potato.
Unlock with PBS Passport
26:32
Host Andreas Viestad ventures to the tallest mountain in Norway: Galdøpiggen.
Unlock with PBS Passport
26:32
Visit sights along the Telemark canal, which unites Norway's coast and mountains.