Andreas takes us to the rugged coastline of Helgeland in Northern Norway. Here the mystical and delicious halibut has found a perfect breeding ground among the islets and skerries. Andreas shows us how different cooking methods of a fish can bring out different flavors and textures, from the smoked Greenland halibut with berries and potato salad, to pickled halibut, baked halibut with cucumber and herbs, and finally pan-fried halibut, served with veal demi-glace.