New Scandinavian Cooking With Andreas Viestad

A Balancing Act

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Stavanger is the capital of the Norwegian oil industry. Andreas cooks on the edge of the unique Pulpit Rock, 2,000 feet above the Lysefjord. He catches brisling sardines and then on an island known as the "Garden of Eden," uses them as the main ingredient in salad Stavangeroise, salmon mousse and sardine quiche.
 

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