Lofoten is a unique island landscape on the edge of the Arctic Sea. Rugged, snow-capped mountain ranges stretch across hundreds of small islands off the north coast of Norway. Here in the clear, cold waters are Norway’s fishing grounds for the legendary Lofoten cod, also known as skrei. Already the Vikings appreciated it very much and even fought wars for it.
Andreas Viestad uses this spectacular landscape for his cooking. And so he combines the cod in his usual unconventional way: with truffles and garlic mashed potatoes.
Cranberries enrich the dessert: baked apple with vanilla and honey.
Place the fillets in ice-cold water for about 20 minutes, then dry them with a paper towel. In a small pot, bring the clear soup to a boil. Pour in the garlic. Make until the garlic is soft and then remove it (and perhaps use it for the puree). Reduce the beef broth to about one-third cup, this will take 15 to 20 min.
Sprinkle the flour in a large bowl and season with salt and pepper. Press the fish fillets briefly, skin side down, so that the flour coats the surface. Heat two tablespoons of butter in a frying pan. Pour in the fish, skin side up, and fry briefly for about a minute, then turn to the other side and continue frying for about six to eight minutes, until the fish falls apart easily when you pry it open with a fork. Then remove the frying pan from
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