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Ingredients

Honey glazed arctic charr taco

  • 8 oz Arctic charr
  • 2 tbsp Honey
  • 3 tbsp Oil
  • Salt (to taste)
  • 4 Small soft tacos

Corn and parsley salsa

  • 1 cob Pre boiled corn
  • ⅔ cup Parsley
  • ⅓ cup Cilantro
  • ½ piece Mild chili
  • ½ White onion
  • 1 Lime
  • 3 tbsp Oil
  • Salt (to taste)
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Honey glazed arctic charr taco

with corn and parsley salsa

Prep time: 25 minutes - Cook time 6 minutes - Serves: two

Ingredients for honey glazed arctic charr taco

  • 8 oz Arctic charr
  • 2 tbsp Honey
  • 3 tbsp Oil
  • Salt (to taste)
  • 4 Small soft tacos

Instructions

  1. Preheat a grill pan.
  2. Cut arctic charr into 4 pieces.
  3. Mix honey and oil in a bowl.
  4. Coat the fish with the honey-oil mixture and season with salt.
  5. Fry fish on each side for 2 minutes.
  6. Heat the tacos on a hot dry frying pan for 10 seconds on each side.
  7. To serve, place fish on taco and top with salsa.

Ingredients for corn and parsley salsa

  • 1 cob Pre boiled corn
  • ⅔ cup Parsley
  • ⅓ cup Cilantro
  • ½ piece Mild chili
  • ½ White onion
  • 1 Lime
  • 3 tbsp Oil
  • Salt (to taste)

Instructions

  1. Strip the corn from the cob.
  2. In a bowl, mix chopped cilantro and parsley with corn.
  3. Add diced onion and chili.
  4. Add juice from the lime and oil. Season with 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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