Ricotta ravioli with black olive croutons and a tomato pan sauce; an Asian-inspired ginger edamame ravioli with a Chinese vinegar and brown butter sauce.
Ricotta ravioli with black olive croutons and a tomato pan sauce; an Asian-inspired ginger edamame ravioli with a Chinese vinegar and brown butter sauce.
Vietnamese espresso ice cream-filled profiteroles with ganache; pate a choux two ways -- tea smoked salmon with cream cheese, chives and lemon and devil's balls.
Vietnamese espresso ice cream-filled profiteroles with ganache; pate a choux two ways -- tea smoked salmon with cream cheese, chives and lemon and devil's balls.
Korean honey butter chicken wings; blue ginger Laos chicken wings.
Korean honey butter chicken wings; blue ginger Laos chicken wings.
15x19 Wild Cod With Chef Gisli Matthias Audunsson Episode overview
Fecha de emisión
Feb 10, 2018
Iceland Ocean Cluster; foraging for sea truffles; whole-roasted cod head with angelic emulsion and angelic potato salad; rice paper-wrapped cod with mushroom compound butter.
Iceland Ocean Cluster; foraging for sea truffles; whole-roasted cod head with angelic emulsion and angelic potato salad; rice paper-wrapped cod with mushroom compound butter.
15x20 Icelandic Lamb With Chef Thrainn Freyr Vigfusson Episode overview
Fecha de emisión
Feb 17, 2018
A fifth-generation lamb farm in the Icelandic countryside; grilled lamb ribs with dried grapes, roasted almonds and lentils; lamb fried rice with sumac skyr; a lamb hot dog stand.
A fifth-generation lamb farm in the Icelandic countryside; grilled lamb ribs with dried grapes, roasted almonds and lentils; lamb fried rice with sumac skyr; a lamb hot dog stand.
15x21 Arctic Char With Fanney Dora Sigurjonsdottir, Vodka Cocktail Episode overview
Fecha de emisión
Feb 24, 2018
Volcanic rock-purified water for making special liquor; making cocktails; cured Arctic char tartar with grilled bread; tea-smoked five peppercorn Arctic char with root vegetable risotto.
Volcanic rock-purified water for making special liquor; making cocktails; cured Arctic char tartar with grilled bread; tea-smoked five peppercorn Arctic char with root vegetable risotto.
15x22 Langoustine & Tomatoes With Chef Axel Bjorn Clausen Episode overview
Fecha de emisión
Mar 03, 2018
A tomato greenhouse that runs off geothermal energy; explosive cocktails; Icelandic pan sauteed langoustine with tomato and daikon salad; hot-and-sour soup with mussels and whole-grain grilled cheese.
A tomato greenhouse that runs off geothermal energy; explosive cocktails; Icelandic pan sauteed langoustine with tomato and daikon salad; hot-and-sour soup with mussels and whole-grain grilled cheese.
Breakfast at Spoon and Stable; salmon mi-cuit with sauce meurette; salmon en papillote with Chinese black beans, leeks and maitake mushrooms with brown butter couscous; whole-grilled salmon with pressed lobster sauce, celeriac and maitake mushrooms.
Breakfast at Spoon and Stable; salmon mi-cuit with sauce meurette; salmon en papillote with Chinese black beans, leeks and maitake mushrooms with brown butter couscous; whole-grilled salmon with pressed lobster sauce, celeriac and maitake mushrooms.
Making a classic dish -- fish and chips -- with chef Craig Maw and his partner Nikki Mutton at Kingfisher Fish & Chips in Plymouth, England.
Show: Simply Ming
Making a classic dish -- fish and chips -- with chef Craig Maw and his partner Nikki Mutton at Kingfisher Fish & Chips in Plymouth, England.
Show: Simply Ming
Tasting the best of the English Riviera; English countryside soft cheeses and regional wines at Sharpham Estate; preparing cod two ways, paired with wine.
Tasting the best of the English Riviera; English countryside soft cheeses and regional wines at Sharpham Estate; preparing cod two ways, paired with wine.
Sampling and sourcing smoked fish, including fjord trout, at The Valley Smokehouse; preparing cocktails; pan-fried steelhead trout; trout with lemon-ginger broth.
Sampling and sourcing smoked fish, including fjord trout, at The Valley Smokehouse; preparing cocktails; pan-fried steelhead trout; trout with lemon-ginger broth.
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