Zu Tisch in Norwegen - Fischpudding und weitere außergewöhnliche Fischgerichte

In the land of the midnight sun, great importance is placed on the quality of the ingredients when preparing dishes: Freshly caught fish from the cool, dark fjords and aromatic wild and cultivated plants give Norwegian dishes their distinctive character. Heide Mathisen uses sour cream to make "rømmegrøt," a traditional dish for Thanksgiving. The porridge is served with the skimmed fat, sugar, cinnamon, and raisins. "rømmegrøt" warms body and soul and provides a little comfort during the long winter months. "At the table in..." goes back to where European cuisine has its roots: in the regions of Europe where the fields, pastures, and fishing grounds produce authentically prepared and enjoyed to this day. You can find more episodes here: https://goo.gl/Mr136p Subscribe to wocomoCOOK: https://goo.gl/9c1suR Follow us on Facebook:   / wocomo   ----- A fernsehbüro production in collaboration with ARTE & ZDF Enterprises commissioned by ZDF