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New Scandinavian Cooking
The Holy Fish
Season 1
Episode 109
Andreas visits the coastline of Helgeland in northern Norway, where the mystical and delicious halibut makes its home among the islets and skerries. Andreas demonstrates how different cooking methods can elicit different flavors and textures from the fish. Dishes include: the smoked Greenland halibut; pickled halibut, baked halibut; and finally, pan-fried halibut served with veal demi-glace.
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Christer creates dishes utilizing the exceptional seafood on the island of Frøya.
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27:04
Chef Christer explores Eastern Norway’s rich cultural, culinary, and naval history.
27:00
Chef Christer ventures through Åfjord municipality on the Fosen Peninsula in Mid-Norway.
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Christer visits the Finnmarksvidda plateau for the Sami people’s rich food traditions.
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Christer samples Trondheim’s finest local produce and visits the iconic Britannia Hotel.
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In Hardanger, Norway’s apple county, Christer tastes local ciders and bakes apple cake.
26:54
Christer ventures into Majavatn, the heart of the Sami People’s cuisine and culture.
24:33
Chef Christer travels to Bamle in Eastern Norway and cooks with a handmade stone oven.
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27:52
Guest host and chef Ida Gran-Jansen visits rich fishing grounds on Norway's west coast.
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26:11
Andreas visits Sokna in Eastern Norway — where wheat, barley and rye are all grown.
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27:05
Andreas visits Savalen in Eastern Norway, where he makes some of his Christmas favorites.