Northern Sea Passage -
new scandinavian cooking

Mon, May 26 12:30 P.M. NH Create (11.4)  

In this episode, Andreas investigates what the sea and land can offer while travelling north on the Norwegian Coastal Express. Andreas uses food produce he finds along the way, an apple-stuffed roast of lamb in the lush fjords of western Norway, and in the bacalao capital of the north he makes a dish with the dry and salted cod. When everybody is asleep Andreas serves artic char, a late bite to the crew onboard the ship. On the fields of Troms the day after, he makes a plain potato dish with the taste of autumn and as main dish before arriving in Kirkenes. Andreas makes luxurious dumplings with reindeer meat inspired by the Sami people and the Russian influences of the north east of the country.

Duration: 26 minutes and 46 seconds

Episode Number: 606

All broadcast times for this episode: (show all)

Mon, May 26	12:30 P.M.	Northern Sea Passage     NH Create (11.4)
Tue, May 27	3:30 A.M.	Northern Sea Passage     NH Create (11.4)

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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.

Visit the New Scandinavian Cooking web site

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