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Ingredients

Herb crusted cod loins

  • 10 oz Cod loins
  • 1 ½ cup Bread crumbs
  • ⅓ cup Parsley
  • ⅓ cup Chives
  • ⅓ cup Dill
  • 3 tbsp Oil
  • 2 ½ tbsp Butter
  • ½ Lemon, juiced
  • Salt (to taste)

Mashed potatoes & green peas

  • 2 Baked potatoes
  • 2 tbsp Salted butter
  • 5 tbsp Heavy cream
  • 1 cup Green peas
  • 5 ½ tbsp Salt
  • 4 cups Water

Herb crusted cod loins

with mashed potatoes & Green peas

Prep time: 15 minutes - Cook time 1 hour 15 minutes - Serves: two

Ingredients for Herb crusted cod loins

  • 10 oz Cod loins
  • 1 ½ cup Bread crumbs
  • ⅓ cup Parsley
  • ⅓ cup Chives
  • ⅓ cup Dill
  • 3 tbsp Oil
  • 2 ½ tbsp Butter
  • ½ Lemon, juiced
  • Salt (to taste)

Instructions

  1. Mix finely chopped herbs with breadcrumbs
  2. Cut fish in half and cover with herb crust
  3. Add oil to a hot pan and fry the fish on each side for 3 minutes
  4. Add butter to the pan and salt to taste
  5. Remove fish from pan and drizzle with lemon juice before serving

Ingredients for mashed potatoes & green peas

  • 2 Baked potatoes
  • 2 tbsp Salted butter
  • 5 tbsp Heavy cream
  • 1 cup Green peas
  • 5 ½ tbsp Salt
  • 4 cups Water

Instructions

  1. Preheat oven to 375°F.
  2. Bake potato for 1 hour, then let it cool for a few minutes.
  3. Cut potato in half and scrape the insides into a bowl. Discard the skin.
  4. Add butter and cream and stir together. Season with salt to taste.
  5. Add salt to water and bring to a boil.
  6. Add green peas to boiling water and cook for 3 minutes.

Chef Hinrik Lárusson

Hinrik is an esteemed member of the Icelandic National Culinary Team. At the mere age of 22, this ambitious young man has won multiple awards and runs a successful catering company called Luxury Catering with his mentor Viktor Örn, who is also a member of the Icelandic National Culinary Team. Hinrik grew up in the south of Iceland. His culinary career officially started when he was 16 years old while working at the prestigious Grillið restaurant located on the top floor of Hotel Saga in Reykjavik.

Hinrik continued his culinary education in Rennes, France at a restaurant called Auberge du Pont d´Acingé. There he learned to appreciate the quality and perfection of French culinary traditions. Inspired by his stay, Hinrik decided to return to his Icelandic roots and to interpret what he learned in France. He became the head chef at a hotel in northern Iceland, where he practiced his technique and planned his return to Grillið Restaurant. Hinrik enjoys pairing many of his dishes with local ingredients that he harvests from Icelandic nature. He explores all over looking for seasonal Icelandic delights such as beaches to collect seagrasses and sea truffles, and many more herbs to accent his meals in a new way.

“Catching a fish and grilling it right away with the herbs found in nature is simple and absolutely incredible.”

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