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Ingredients

Einstök beer battered cod fillets

  • 12 oz cod fillets
  • 1 ½ cup Einstök beer
  • 1 cup Flour
  • 4 cups Deep frying oil
  • Sea salt

Roasted potatoes with
rosemary and sea salt

  • 6 Small potatoes
  • 3 ½ tbsp Oil
  • 2/3 cup Rosemary
  • Sea salt

Garlic aioli

  • ¾ cup Light mayonnaise
  • 1 clove Garlic
  • 1 tbsp Lemon juice
  • Salt (to taste)
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Einstök Beer battered cod fillets

with roasted potatoes in rosemary, sea salt & garlic aioli

Prep time: 20 minutes - Cook time 55 minutes - Serves: two

Ingredients for Einstök beer battered cod fillets

  • 12 oz cod fillets
  • 1 ½ cup Einstök beer
  • 1 cup Flour
  • 4 cups Deep frying oil
  • Sea salt

Instructions

  1. Mix Einstök beer and flour in a bowl.
  2. Cut cod fillets into 4 pieces and add to beer batter.
  3. Heat deep frying oil to 370°F. Submerge fish in oil.
  4. Cook for 4 minutes or until golden.
  5. Remove fish from oil and let it rest for 4 minutes. Season with sea salt.

Ingredients for Roasted potatoes with rosemary and sea salt

  • 6 Small potatoes
  • 3 ½ tbsp Oil
  • 2/3 cup Rosemary
  • Sea salt

Instructions

  1. Preheat oven to 365° F.
  2. Cut potatoes in half and then again in half to quarter them.
  3. In an oven tray, coat potatoes with oil and rosemary.
  4. Season with sea salt and bake for 45 minutes.

Ingredients for Garlic aioli

  • ¾ cup Light mayonnaise
  • 1 clove Garlic
  • 1 tbsp Lemon juice
  • Salt (to taste)

Instructions

  1. Mix minced garlic and mayonnaise in a bowl.
  2. Add lemon juice and salt to taste.

Chef Hinrik Lárusson

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

Hinrik continued his education in Rennes, France at a restaurant called Auberge du Pont d´Acingé. Living abroad, the quality and the perfection of the french culinary world inspired Hinrik to return home to his roots and learn from the best. Returning to become the head chef at a Hotel in northern Iceland, he was prepared to return to Grillið restaurant to show what he had learnt as a chef. Hinrik pairs a lot of his dishes with ingredients he harvests from Icelandic nature, walking onto the beaches in Iceland collecting sea grass, sea truffle, finding herbs to accent the protein in a new way.

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

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