Andreas Viestad visits Stavanger, the culinary and cultural capital of Norway. Against this exciting backdrop, Andreas cooks delicious fish courses and a spectacular dessert prepared with fire. Recipes: Four Seasons Shrimp Salad; Shrimp Soup; Leg of Lamb with Sardine Sauce; Chili and Vinegar Herring with Potato Salad; Salmon Poached in Olive Oil with Pear and Leek Jam; Plum and Marshmallow Pie.
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