New Scandinavian Cooking With Andreas Viestad

Soup; cooking with shellfish, including Norwegian lobster.

Andreas prepares sausages on the slopes of the fjord; homemade ketchup; elegant drink.

Honey-glazed smoked duck with vegetables; artichokes with wild garlic mayonnaise.

Andreas makes his favorite pancakes from his grandmother's recipe; flat fish prepared with vanilla and root vegetables.

Warm mushroom soup; lamb shanks with a Norwegian-style risotto.

Fried scallop appetizer; Norwegian-style sushi.

Two different pates and a roasted duckling.

The Geiranger Fjord; fishing in a small stream; how farmers existed atop a steep fjord cliff.

Norwegian dairy traditions; pesto sauce; fresh milkshake.

Slow-cooked elk meat with brandy, served with a modern French cognac beurre chantilly.

Cooking salmon over an open fire; pollock with caramelized onions; modern and classic ways to prepare lamb.

Cooking salmon; rich, dark chocolate cake; dishes containing local game.

Highlights from the current season.