New Scandinavian Cooking With Andreas Viestad

Crayfish and Salmon

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On Andreas' return to Oslo, he chooses the woods as his pantry. He picks wild mushrooms and goes crayfishing, 20 minutes outside the nation's capital. Outdoors in the woods, on the hills above Oslo, Andreas makes porcini consomme, salmon with chanterelle mushrooms and dill-cooked crayfish.
 

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