THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ NORWEGIAN SALMON IS OCEAN FARMED BY CRAFTSMEN BLENDING TRADITION WITH TECHNOLOGY.

>> ♪ >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM ERVIKA IN WESTERN NORWAY.

I'M ANDREAS VIESTAD.

THIS IS THE HOME OF THE TRADITIONAL HADDOCK FISHERIES, AND IN TODAY'S PROGRAM, WE'LL CELEBRATE THIS MODEST BUT DELICIOUS FISH.

FIRST, I'M GOING TO TAKE A CLUE FROM LOCAL RECIPES AND PREPARE THE FISH MUCH THE SAME WAY AS THE LOCALS DO, WITH POTATOES, CARROT, CABBAGE AND THEN A BIT OF MY OWN TWIST.

SMOKING ISN'T GOOD FOR YOU.

IT ISN'T GOOD FOR ME.

BUT IT SEEMS TO BE GOOD FOR HADDOCK, WHICH WAS THE TRADITIONAL WAY TO PRESERVE THE FISH.

I'M GOING TO USE SMOKED HADDOCK AND MAKE A FRESH-TASTING, COLORFUL HADDOCK SALAD.

HADDOCK IS ALSO THE MOST IMPORTANT INGREDIENT IN WHAT CAN SAFELY BE REFERRED TO AS BRITAIN'S NATIONAL DISH.

I'M GOING TO FOLLOW THE FISH TO SCOTLAND, WHERE I'LL TAKE SOME MASTERLY ADVICE ON HOW TO MAKE THE PERFECT FISH AND CHIPS.

ORIGINALLY, ALL THE FISHING WAS DONE BY SMALL FISHING BOATS.

NOW, BIGGER UNITS HAVE TAKEN OVER, LIKE THIS AUTOLINER HERE.

AND THIS BOAT FISHES OFF THE COAST OF NORWAY, UP NORTH IN THE BARENTS SEA, SOMETIMES OFF THE WEST COAST OF IRELAND AND OCCASIONALLY ALL THE WAY DOWN IN THE SOUTH ATLANTIC NEAR THE ANTARCTICA.

AND IT'S ALL LINE FISHING.

NOW, LINE FISHING IS THE KIND OF FISHING THAT I LIKE.

JUST, WHEN YOU USE A TRAWL, WHAT YOU DO IS BASICALLY YOU CATCH EVERYTHING THAT YOU PASS.

BUT WITH LINE FISHING, YOU ARE MUCH MORE PRECISE -- YOU ONLY CATCH FISH THAT HAVE ACTIVELY BITTEN YOUR BAIT.

SO TODAY, FOR INSTANCE, WE'RE USING BAIT TO ATTRACT VARIOUS MEMBERS OF THE COD FAMILY.

HERE, WE'VE GOT ONE GIANT COD.

WE'VE GOT QUITE A FEW LING AND TUSKS, AND THEN, OF COURSE, A LOT OF HADDOCK AS WELL.

I'VE ASKED PEOPLE BOTH ON LAND AND HERE ON THE SHIP, HOW DO YOU PREPARE HADDOCK?

AND THE ANSWER IS, IN SOME WAYS DISAPPOINTING.

THEY ALL ANSWER THE SAME.

THEY BOIL THE FISH, AND THEY SERVE IT WITH BOILED POTATOES, BOILED CARROTS AND PERHAPS A BIT OF CABBAGE.

IT'S NOT AWFULLY EXCITING, BUT THEN AGAIN, IT DOESN'T HAVE TO BE WHEN YOU'VE GOT REALLY NICE FISH.

AND I'M BASICALLY GOING TO FOLLOW THE SAME RECIPE.

BUT I'M GOING TO MAKE IT A LITTLE MORE SOPHISTICATED, YOU MIGHT SAY.

I'M ALSO CLAIMING THAT MY RECIPE IS EVEN SIMPLER.

AND IT ALL STARTS WITH BOILING POTATOES.

IT'S QUITE COMMON TO PUT ONE BAY LEAF IN THE COOKING WATER.

WELL, I'M GOING TO ADD THE BAY LEAF TO THE FISH INSTEAD, SO IT WILL GIVE THE FISH A MUCH MORE INTENSE BAY LEAF FLAVOR.

AND THEN I'LL JUST TAKE THE CARROT AND CUT IT INTO THIN, THIN SLICES.

A LITTLE BIT OF BUTTER, OR IN THIS CASE MARGARINE, WHICH IS WHAT THEY USE HERE, OUT AT SEA.

A GOOD SPRINKLE OF SALT.

AND THEN THERE'S ONE FLAVOR THAT I THINK GOES REALLY WELL TOGETHER WITH FISH AND CARROT, AND THAT IS SAFFRON.

THERE'S A LONG HISTORY FOR USING IT IN SCANDINAVIA.

IN FACT, THE OLDEST SCANDINAVIAN RECIPE I'VE EVER FOUND, FROM THE 14th CENTURY, CALLS FOR THE USE OF SAFFRON.

THE ONLY THING LACKING NOW IS A LITTLE BIT OF ACIDITY, A LITTLE BIT OF TARTNESS.

SO I'VE GOT SOME LOCAL, SLIGHTLY UNRIPE APPLES, SO THEY'RE A LITTLE TOO TART TO EAT JUST AS THEY ARE, BUT THEY WILL LEND A NICE KIND OF BITE TO THE DISH ITSELF.

SO JUST A COUPLE OF SLICES.

MY WIFE ALWAYS MAKES FUN OF ME WHEN I GIVE AWAY PRESENTS THAT I'VE WRAPPED MYSELF.

SHE SAYS IT LOOKS LIKE IT'S BEEN RECYCLED A HUNDRED TIMES.

I THINK THIS LOOKS PRETTY GOOD.

AND I'M GOING TO MAKE ONE MORE VERSION USING BASICALLY THE SAME PRINCIPLE, BUT WITH A CABBAGE LEAF.

I'M GOING TO WRAP THE FISH IN THE CABBAGE LEAF.

BUT FIRST I'LL JUST SEASON WITH SALT, FLAVOR IT WITH A BIT OF LEEK, AND THEN I'M ADDING SOME BEETROOT SHOOTS THAT ARE JUST BRIGHT RED AND BEAUTIFUL.

YOU CAN ALSO USE A COUPLE OF SLICES OF BEETROOT.

AND SOME OF THAT SALTY WARMTH FROM AIR-CURED HAM OR PROSCIUTTO.

THERE ARE A FEW HOLES IN THIS CABBAGE LEAF, SO I'M JUST GOING TO PATCH THEM UP WITH THE AIR-CURED HAM.

AND THE POTATOES ARE ABOUT HALF-COOKED, SO THAT'S THE PERFECT TIME TO ADD THE FISH.

AND AS YOU SEE, THERE'S JUST BARELY ENOUGH WATER TO COVER THE POTATOES.

AND THEN, I'LL LET THE FISH STEAM IN THERE FOR ABOUT 12 MINUTES.

NOW, THE FISH SHOULD BE READY.

YOU NEVER REALLY KNOW WHEN YOU CAN'T SEE WHAT'S GOING ON INSIDE THE PACKAGE.

OH!

AND IT SMELLS FANTASTIC.

AND WE DON'T REALLY NEED THESE APPLE SLICES ANYMORE.

SO THEY'RE OFF TO SEA.

MM.

MM.

THE FISH HAS STEAMED INSIDE ITS LITTLE ENVELOPE, SO THE FLAVORS THERE ARE REALLY QUITE CONCENTRATED.

YOU GET A REALLY PURE, NICE TASTE OF THE FISH ITSELF.

AND THEN WITH THAT SWEETNESS FROM THE CARROT AND THAT EXOTIC HINT FROM THE SAFFRON, IT'S DELICIOUS.

MM.

YOU CAND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

ALL THE FISH IS FROZEN ON BOARD, SO IT'S FRESH WHEN IT COMES BACK.

AND LATER IN THE PROGRAM, I'LL SHOW YOU A TRICK ON HOW BEST TO DEFROST FISH IF YOU'RE USING A FROZEN FISH.

STAD IS THE NORTHWESTERN PART OF THE COUNTY OF SOGN AND FJORDANE.

IT IS WHAT SEPARATES TWO PARTS OF THE OCEAN, THE NORTH SEA AND THE NORWEGIAN SEA.

AND WHEN TWO OCEANS MEET, YOU TEND TO HAVE EXTREME CONDITIONS.

AND STAD ORIGINALLY MEANS "TO HALT," AND THAT'S WHAT BOATS HAD TO DO.

THEY HAD TO HALT AND WAIT OUT THE WEATHER, SOMETIMES FOR DAYS, SOMETIMES FOR WEEKS.

BUT THIS ALSO TENDS TO ATTRACT A GROUP OF PEOPLE, A GROUP OF MADMEN.

WHEN ALL THE BIG GROWN-UP BOATS HAVE SOUGHT A SAFE HARBOR, YOU'LL SEE ONE OR TWO SINGLE SURFERS TRYING TO UTILIZE THE FORCE OF NATURE -- THE WAVES AND THE WIND.

THIS IS THE WESTERNMOST PART OF NORWAY, AND IT'S A WEATHER-BITTEN PLACE.

IT IS SAID THAT WHEN THE PEOPLE WHO LIVE HERE HEAR THAT THERE'S A GALE COMING, THEY HANG THEIR CLOTHES OUT TO DRY BECAUSE IT'S FINALLY SOME QUIET IN BETWEEN THE STORMS.

AND ALTHOUGH THAT'S A SMALL EXAGGERATION, THERE'S NO COINCIDENCE THAT THIS IS THE PLACE THAT HAS REALLY PIONEERED OFFSHORE FISHING, BECAUSE IT'S REALLY, REALLY DANGEROUS TO FISH NEAR LAND, 'CAUSE YOU'VE GOT THESE CLIFFS WITH GIGANTIC WAVES CRUSHING INTO THEM ALL THE TIME.

HADDOCK IS A LEAN FISH, SO YOU CAN DRY IT.

BUT, THEN AGAIN, WHEN YOU'RE HERE IN WHAT YOU MIGHT SAFELY REFER TO AS A RELATIVELY MOIST ENVIRONMENT, IT ISN'T REALLY POSSIBLE TO DRY THE FISH.

AND IT'S NOT EASY TO SALT IT TO CONSERVE IT.

SO THE TRADITIONAL WAY TO PRESERVE THE FISH HAS BEEN SMOKING.

NOW, I'VE JUST LIGHTLY SALTED THIS FISH OVERNI AND THEN SMOKED IT FOR A COUPLE OF HOURS.

THAT MEANS THAT IT'S NOT QUITE CURED, NOT QUITE RAW, NOT QUITE SMOKED.

BUT IT'S A LITTLE OF EACH.

SO I'M GOING TO USE THIS IN MY COOKING TODAY.

BUT NOT EVERYONE HAS A SMOKING CABIN LIKE I HAVE.

IF YOU HAVE A HOT SMOKER, YOU CAN JUST SMOKE THE FISH FOR A MINUTE OR SO JUST TO ADD A HINT OF SMOKE.

OTHERWISE, WHAT I'M DOING IS FRYING IT WITH SMALL CHUNKS OF BACON, SO THAT WILL ALSO ADD A HINT OF SMOKINESS, EVEN IF YOU DON'T HAVE ANY SMOKER OF ANY KIND.

AND WHAT I ALMOST ALWAYS DO WHEN I FRY FISH IS FRY IT MOST SKIN SIDE DOWN.

THE SKIN BECOMES NICE AND CRISP, AND IT GIVES A BIT OF PROTECTION TO THE FLESH.

SO THIS PIECE ISN'T VERY THICK.

GIVE IT FIVE TO SIX MINUTES TOP, AND AT LEAST FOUR OF THEM SKIN SIDE DOWN.

AND I'M ALSO GOING TO FRY THE FISH WITH RED ONION.

EARLIER, WHEN I WAS MUCH MORE KIND OF FRENCH-INSPIRED, I WOULD ALWAYS DEGLAZE THE PAN AFTERWARDS WITH SOME WHITE WINE OR WITH SOME VINEGAR, AND THAT'S STILL VERY NICE, I THINK.

BUT THERE ARE ALSO SCANDINAVIAN WAYS TO DO THE SAME.

ONE OF THEM IS LINGONBERRIES -- A CLOSE RELATIVE TO THE CRANBERRY -- VERY, VERY SOUR.

IT YOU ADD IT TO THE PAN, IT WILL START TO SWEAT OUT A LITTLE BIT AND BLEND WITH THE OTHER FLAVORS.

NOW, I'M GOING TO DO SOMETHING THAT I DON'T NORMALLY DO.

I'M GOING TO DECORATE THE PLATE.

BECAUSE HERE, YOU'VE GOT THIS BASE WITH THESE DEEP FLAVORS OF SALTINESS, OF SMOKINESS, AND I THINK IT'S NICE TO FIND SOMETHING THAT CONTRASTS THIS.

ONE WAY I'M GOING TO DO THAT IS BY ADDING A RADISH.

RAW, THEY ARE VERY, VERY NICE.

BUT THEY NEED SOME SORT OF CONTRAST AGAIN, AND I THINK ONE REALLY NICE CONTRAST IS A RASPBERRY.

AND WE SEE THEM ONLY AS BERRIES AND BEING A PART OF THE SWEET PART OF THE MEAL, BUT IF YOU ANALYZE A RASPBERRY, IT'S ALMOST AS SOUR AS A LEMON.

IN ADDITION, I'M GOING TO USE SOME YOUNG SHOOTS.

THESE ARE HERBS, MEMBER OF THE MINT AND BASIL FAMILY.

THEY HAVE SOME OF THAT WARM EARTHINESS TO THEM, WHICH I THINK IS NICE AND WHICH THE RADISH AND THE RASPBERRY DON'T HAVE.

RASPBERRIES GO REALLY WELL TOGETHER WITH ALL KINDS OF SMOKED FISH, EVEN SMOKED SALMON.

AND THIS COMBINATION OF RASPBERRIES, RADISHES AND OMATIC HERBS IS NICE WITH CURED MEATS AS WELL.

OR AS A DISH OF ITS OWN, LIKE A SMALL SALAD.

THE NORTH SEA IS A PART OF THE ATLANTIC OCEAN -- A SORT OF BASIN WITH SCANDINAVIA ON THE ONE SIDE AND THE EAST COAST OF BRITAIN ON THE OTHER SIDE.

IT IS AN AREA THAT IS INCREDIBLY RICH IN FISH, AND THAT SHARES MANY OF THE SAME CULINARY TRADITIONS.

I'VE NOW MOVED TO SCOTLAND.

THIS IS PERHAPS THE COUNTRY IN THE WORLD WHERE THEY'RE MOST FOND OF HADDOCK.

YOU CAN SEE IT IN MANY DIFFERENT WAYS.

ONE OF THEM IS THAT THEY HAVE PRESERVED THE OLD SMOKING TRADITIONS.

AND HERE IN ANSTRUTHER IN FIFE, JUST OUTSIDE OF EDINBURGH, YOU CAN FIND ANSTRUTHER FISH BAR, WHICH HAS BEEN NAMED THE BEST FISH AND CHIP SHOP IN THE WHOLE OF GREAT BRITAIN.

Woman: AH, ANDREAS.

>> HI, ALISON.

>> NICE TO MEET YOU.

SO YOU'VE COME TO ANSTRUTHER, TO SCOTLAND, TO FIND OUT ABOUT FISH AND CHIPS?

>> TO TASTE THE BEST FISH AND CHIPS.

>> CERTAINLY, WELL, YOU'VE COME TO THE RIGHT PLACE, ANYWAY.

HERE IN ANSTRUTHER FISH BAR, WE'LL SHOW YOU HOW IT IS DONE.

>> THANK YOU.

SO YOU'RE USING A SECRET RECIPE?

>> WELL, WE'RE USING A TRADITIONAL RECIPE.

WE DON'T BUY A PRE-MIXED BATTER IN A BAG.

WE MIX OUR OWN BATTER USING SPRING FLOUR, WHICH IS A MIX OF ENGLISH AND FRENCH WHEAT.

WE USE SOME RAISING AGENT AND WATER.

AH, I FORGOT SOMETHING HERE.

>> YOU FORGOT SOMETHING?

YOU FORGOT THE SECRET INGREDIENT.

>> [ BOTH LAUGHING ] >> GIVE ME TWO SECONDS.

>> NO, THE PINEAPPLE IS HERE!

NO, THAT'S NO GOOD.

>> [ LAUGHS ] THE WHISKY'S THERE.

SORRY.

>> AND THE SECRET HERE IS... >> THIS IS JUST MALT VINEGAR.

>> MALT VINEGAR.

>> YEAH.

>> BECAUSE IT'S ALWAYS NICE WITH A LITTLE BIT OF MALTY -- MALTY FLAVOR WITH THE FISH.

>> WITH A BIT SHARPNESS IN THE BATTER.

THE SECRET IS IT'S VERY QUICKLY MIXED.

IT'S VERY LOOSE AND LIGHT, AND IT GIVES THE BATTER A BUBBLY APPEARANCE.

COME ON, I'LL SHOW YOU.

>> Viestad: AND FISH AND CHIPS IS MADE WITH HADDOCK, TYPICALLY.

>> IN SCOTLAND, A FISH SUPPER IS HADDOCK AND CHIPS, TRADITIONALLY.

BUT IN ENGLAND, IT'S COD -- COD AND CHIPS.

>> BUT IT'S NOT A VEGETABLE OIL YOU'RE USING HERE.

>> NO, WE USE REFINED BEEF DRIPPING.

>> AND BEEF DRIPPING GIVES IT A REALLY NICE FLAVOR.

>> IT GIVES IT THE TASTE.

>> WHAT TEMPERATURE IS IT, BY THE WAY?

>> THE TEMPERATURE SORT OF RANGES BETWEEN 170° AND 180°C.

>> OH, OKAY.

SO THAT'S AROUND 350°F.

>> YEP.

SO WE'VE JUST GOT TO WORK THE BATTER INTO THE FILLET.

WE'RE OPENING THE FLAKES OF THE FILLET.

>> AND HOW LONG ARE YOU COOKING IT FOR?

>> FOUR MINUTES, FOUR AND A HALF MINUTES.

>> YOU WERE NAMED THE BEST F AND CHIPS SHOP.

HOW IMPORTANT IS IT TO WIN A COMPETITION LIKE THAT?

>> IT'S BEEN VERY IMPORTANT.

YEAH, YEAH.

IT'S -- WE'VE ALWAYS BEEN A BUSY -- BUSY SHOP, BUT I WOULD SAY THAT WINNING THE COMPETITION TWO YEARS BACK BROUGHT US A LOAD OF EXTRA BUSINESS.

HOW IMPORTANT IS FISH AND CHIPS TO BRITISH CULTURE?

PEOPLE JUST LOVE FISH AND CHIPS.

WE ALWAYS WONDERED WILL THE BUBBLE BURST.

WILL WE EVER BE AS BUSY AS WE HAVE BEEN?

BUT THE ANSWER IS YES, WE WILL ALWAYS BE BUSY, BECAUSE PEOPLE LOVE FISH AND CHIPS IN THE U.K. >> CAN I TASTE?

>> YEAH, YOU CERTAINLY CAN, YES.

>> CAN I HAVE ONE ORDER OF FISH AND CHIPS?

>> ONE FISH SUPPER COMING UP, SIR.

>> THANK YOU.

AS WE'VE SEEN, MOST OF THE HADDOCK IS CAUGHT FAR OUT IN THE OCEAN, AND IT'S FROZEN.

BUT THAT DOESN'T HAVE TO BE A BAD THING IF YOU KNOW HOW TO FREEZE IT AND THAW IT.

IT'S GOT TO BE FROZEN AS QUICKLY AS POSSIBLE.

AND CONVERSELY, WHEN YOU DEFROST IT, YOU'VE GOT TO DO IT AS GENTLY AS POSSIBLE.

THE BEST WAY I KNOW IS TO DEFROST IT IN ICE COLD WATER.

THAT'S WHEN YOU REALLY KEEP THE INTEGRITY OF THE FLESH, AND YOU DON'T GET THAT KIND OF SPONGY TEXTURE.

SO HERE I'VE GOT ICED WATER, AND I'VE ADDED ABOUT TWO TABLESPOONS OF SALT PER QUART OR PER LITER, AND ONE TABLESPOON OF SUGAR.

AND IN JUST A MATTER OF MINUTES IT'S COMPLETELY DEFROSTED, AND IT'S VERY, VERY HARD TO SEE THE DIFFERENCE ON THE TEXTURE.

WHAT I'M GOING TO MAKE NOW IS FISH AND CHIPS, NOT AS MASTERLY AS WHEN ALISON AND ROBERT MAKES IT, BUT WITH A NORWEGIAN TWIST AND A SMALL NOD TO SCOTLAND.

I ADD ONE EGG THAT I WHISK, AND SOME WATER.

IN THIS CASE, CARBONATED WATER.

BECAUSE THERE'S CARBON DIOXIDE IN THE WATER, IT WILL MAKE FOR AN EVEN LIGHTER BATTER.

BUT NOT TOO MUCH.

ABOUT HALF A DECILITER.

THAT'S THREE TABLESPOONS.

AND THE WATER SHOULD BE AS COLD AS POSSIBLE, BECAUSE THEN IT'LL HAVE A HIGHER CAPACITY TO KEEP THE AIR BUBBLES.

THEN I ADD THE FLOUR.

AND THE BATTER SHOULD BE A LITTLE BIT THINNER THAN THIS, BUT I'M GOING TO ADD ONE MORE LIQUID, ONE THAT CARRIES WITH IT QUITE A LOT OF FLAVOR.

SMOKY FLAVOR, MALTY FLAVOR, SCOTTISH FLAVOR.

SCOTTISH SINGLE MALT, QUITE SMOKY, ONLY ABOUT A COUPLE OF CENTILITERS.

A COUPLE OF TABLESPOONS.

I'M GOING TO ELABORATE A BIT ON THE MALTY PART OF IT.

I'M GOING TO ADD MALT EXTRACT.

THIS WAS SOMETHING I WAS GIVEN WHEN I WAS A KID.

MY MOTHER USED TO GIVE IT TO ME WHEN I HAD A COLD, AND IT'S NICE AND SYRUPY WITH A CLEAR MALT FLAVOR.

I'M GOING TO ADD TWO TEASPOONS OF IT.

I'M ALSO GOING TO ADD SOME SALT, BETWEEN ONE AND TWO TEASPOONS.

I THINK I'M CLOSER TO TWO.

TO MAKE IT EVEN LIGHTER, EVEN MORE AIRY, I'M GOING TO ADD SOME BICARBONATE SODA, LESS THAN HALF A TEASPOON.

AS FOR THE CHIPS, THE NORMAL THING IS TO USE RAW POTATOES.

CUT THEM INTO EQUAL SIZE PIECES, VERY OFTEN WITH A MACHINE, AND THEN FRY THEM OR DOUBLE-FRY THEM.

WHAT I'VE DONE IS I'VE TAKEN THIS AS A STARTING POINT.

QUITE BORING, I WOULD SAY.

BOILED POTATOES.

AND I CUT A SMALL INSERTION ON TOP OF THEM.

I USE THIS AS A STARTING POINT TO OPEN THEM, TEAR THEM INTO WEDGES.

AND THEN YOU GET A MUCH, MUCH ROUGHER TEXTURE.

AND THAT WILL GIVE YOU MUCH, MUCH CRUNCHIER POTATOES.

IN ADDITION TO POTATOES, I'M GOING TO ADD SOME CARROTS, AND I'LL FRY THE POTATOES AT 190°C.

THAT'S 375°F.

AND THE FISH AT 170 THAT'S 340°F.

THE LAST TOUCH, SOMETHING I ASSOCIATE VERY MUCH WITH NORWAY, IS JUNIPER.

I'M JUST GOING TO ADD IT TO THE POTATOES FOR THE LAST THREE OR FOUR SECONDS.

AFTER JUST A FEW SECONDS OF DEEP-FRYING, IT HAS BECOME WONDERFULLY CRUNCHED, TOTALLY DRY, AND WITH A MUCH, MUCH MILDER FLAVOR, SOMEWHAT IN BETWEEN ROSEMARY AND PARSLEY.

I'M SERVING MY FISH AND CHIPS WITH MUSTARD, TO WHICH I'VE ADDED A LITTLE BIT OF BEETROOT, AND I'VE JUST PUREED IT.

AND HERE IT IS.

IT IS AMAZING.

YOU CAN STILL SMELL THE WHISKY, AND TOGETHER WITH THE JUNIPER AND THAT HINT OF SWEETNESS, WHICH COMES FROM THE MALT EXTRACT.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

>> FOR MORE OF THE "NEW SCANDINAVIAN COOKING" EXPERIENCE, VISIT OUR WEBSITE OR FACEBOOK PAGE.