Andreas Viestads Bread On A Stick Recipes

ANDREAS VIESTAD'S NORWEGIAN BAKED HALIBUT WITH HERBS AND ROSEMAR

Steps:

• Rinse fish in cold water; pat dry.
• Rub steaks on both sides with sea salt.
• Combine parsely, mixed herbs, bay leaves and garlic and rub onto both sides of the fish.
• Place fish in a deep baking dish, cover and refrigerate for at least thirty minutes or up to twenty four hours.
• Preheat oven to 400°F.
• Pour wine over the fish and cover baking dish with foil.
• Bake for 15 to 20 minutes until fish is cooked through and the meat comes easily away from the bone.
• Transfer fish steaks to a platter and keep warm.
• Pour pan juices into a small saucepan and reduce over medium heat to about one quarter cup of liquid.
• Meanwhile, in another saucepan, heat one tablespoon of butter until foamy.
• Add rosemary, thyme and bay leaf and saute gently for about two minutes.
• Add remaining butter.
• When butter is melted, add parsley and lemon zest and cook over medium to low heat for about three to four minutes.
• Do not allow sauce to boil.
• Finally, add the lemon juice, the reduced pan juices and salt and pepper to taste.
• Strain sauce and discard herbs.
• Brush the herbs off the fish steaks and plate, pouring a little of the butter sauce over the each portion of fish.
• Serve the remaining sauce on the side.

CAMPFIRE BREAD ON A STICK

Steps:

• Combine flour, sugar, oil, yeast, and salt in a large bowl. Add 1 cup of water and start kneading. Continue kneading and adding water until you get an even dough that is very slightly sticky.
• Knead a further 10 minutes, or longer if you have the time and patience. Cover dough and let rise in a warm area until it has doubled in volume, about 1 hour. (The dough can be baked when it has doubled its volume).
• Have a few longish sticks or branches ready, about the thickness of a hotdog. Tear off a fistful of dough, roll it into a ball, then flatten it into a 4-inch round. Roll the dough around the end of the stick, so the edges will overlap.
• Put the dough end of the stick in the campfire. Try to find a hot area that is not actually burning. Cook, turning every so often, until the bread is dark on the outside and slides easily off the stick, about 10 minutes.