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Ingredients

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

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)
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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 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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