Captain Haddock | KCET
Andreas visits the wind-blown peninsula of Stad in Western Norway, where boats set sail to catch haddock. Andreas makes haddock "envelopes" stuffed with carrots, saffron, cabbage and prosciutto, and then a brightly colored salad with smoked haddock. After a trip to Scotland to meet the official fish-and-chips champions, he prepares a smoked version of the dish.
Is taco originally from Norway? And gnocchi? How about American pancakes? As Andreas travels through Norway's biggest national park and the beautiful Gudbrand's valley in western Norway he investigates traditional recipes that are deceptively similar to classic Mexican, Italian and American dishes, and just as tasty.
Like the Vikings, Andreas travels by boat to visit the islands of Lofoten, where he prepares a traditional cod dish. He also visits a historical important Norse settlement in the high north, and inside a replica of a thousand-year-old long house, he makes roast beef ribs over an open fire, Viking style. Barley is the grain of the north, so Andreas makes a Norwegian barley and beetroot risotto with local goat cheese.