Langoustine & Tomatoes with Chef Axel Bjorn Claussen

It wouldn't be a visit to Iceland without experiencing its geothermal energy. Ming visits Freidheimar, a tomato greenhouse in Iceland that runs off of geothermal energy to make over 370 tons of tomatoes a year. Ming picks tomatoes off the vine to bring to Fishmarket Restaurant in downtown Reykjavik where he meets chef Axel Bjorn Claussen to make some explosive cocktails along with his sous chef Kirill Ter-Martirosov. Chef Claussen prepares Icelandic pan sauteed langoustine with tomato and daikon salad. Ming then cooks up a hot and sour soup with mussels and whole grain grilled cheese. Afterwards, Ming makes a splash at the Secret Lagoon to cap off his adventures in Iceland.

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