Back to the Roots -
new scandinavian cooking

Stepping back in history, Andreas channels the Vikings as he travels west 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. At the restaurant Dill, he discovers how ancient traditions and present-day innovations co-exist. Afterwards, he grills lamb over an open fire, Viking-style, and creates a delicious dessert made from Skyr, a special Icelandic dairy culture, served with local berries.

Episode Duration: 26 minutes and 40 seconds

Episode Number: 404

No future air times were found for this episode.

About New Scandinavian Cooking:

Shot entirely on location, NEW SCANDINAVIAN COOKING offers a rich visual tour of Nordic cuisine, culture and history.

Award-winning TV host, food journalist and cookbook author Andreas Viestad treats viewers to an eye-opening voyage through his native Norway, where he creates tantalizing recipes with unusual ingredients against stunning natural backdrops.

In several episodes, two guest chefs - Sara La Fountain and Claus Meyer - join Andreas on his culinary adventures through Finland and Denmark.

Watch New Scandinavian Cooking - Clips, Episodes & Previews

Very Local Stews

New Nordic Cuisine

Innovative and Old Fashioned

Plenty of Foods

Arctic Food

Historical Garden

Future Broadcast times for "New Scandinavian Cooking": (show all)

Fri, Dec 15	11:00 P.M.	A Treat for the Holidays NH Create (11.4)
Sat, Dec 16	12:00 P.M.	A Treat for the Holidays NH Create (11.4)
Sun, Dec 17	2:00 P.M.	A Treat for the Holidays NH Create (11.4)
Tue, Dec 19	9:00 P.M.	A Treat for the Holidays NH Create (11.4)
Wed, Dec 20	2:00 A.M.	A Treat for the Holidays NH Create (11.4)