RECIPES

Pan seared Icelandic ocean perch

with roasted orange & honey glazed carrots

Prep time: 12 minutes - Cook time 50 minutes - Serves: two

Ingredients for Pan seared Icelandic ocean perch with roasted orange & honey glazed carrots

  • 8 oz Icelandic ocean perch
  • 1 Orange, cut in half
  • 3 ½ tbsp Oil
  • Salt

Instructions

  1. Preheat your pan, preferably cast iron.
  2. Cut the fish in half and season with salt.
  3. Add oil to pan, and fry on high for 3 minutes each side.

Roasted orange

  1. While cooking the fish, heat a non-stick pan.
  2. Fry orange, peeled, flesh down, on the dry pan for 1 minute.
  3. Squeeze orange lightly and serve with Icelandic ocean perch

Ingredients for Honey glazed carrots

  • 6 Small carrots
  • 5 tbsp Oil
  • 2 tbsp Butter
  • 1 ½ tbsp Honey
  • 1 clove Garlic
  • ⅓ cup Thyme
  • Salt (to taste)

Instructions

  1. Preheat oven to 375°F.
  2. Mix carrots and oil with salt in an oven tray.
  3. Bake for 20 minutes.
  4. Add butter, honey, garlic and thyme to the carrots and bake for another 25 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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