RECIPES

About

What we do Sustainability Scan QR codes Technology Products Store locations Press The Team Partners Store locations Recipes

Ingredients

Grilled arctic charr taco

  • 10 oz Arctic charr
  • 4 Small soft tacos
  • 5 tbsp Oil
  • Sea salt

Cucumber salad and yogurt dressing

  • ⅕ Cucumber
  • Sea salt
  • Black pepper
  • 5 tbsp Greek yogurt
  • 15 leaves Mint
  • 1 tbsp Honey
  • ½ Lemon, juiced
  • Sea salt

Grilled arctic charr taco

with cucumber salad and yogurt dressing

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

Ingredients for Grilled arctic charr taco

  • 10 oz Arctic charr
  • 4 Small soft tacos
  • 5 tbsp Oil
  • Sea salt

Instructions

  1. Preheat a grill pan.
  2. Cut fish into 4 pieces and season with sea salt.
  3. Add oil to the pan and fry fish for 2 minutes on each side.
  4. Heat the tacos on a hot dry frying pan for 10 seconds on each side.
  5. To serve, place fish on taco and top with cucumber salad and yogurt dressing.

Ingredients for Cucumber salad and yogurt dressing

  • ⅕ Cucumber
  • Sea salt
  • Black pepper
  • 5 tbsp Greek yogurt
  • 15 leaves Mint
  • 1 tbsp Honey
  • ½ Lemon, juiced
  • Sea salt

Instructions

  1. Finely slice cucumber.
  2. Season with sea salt and pepper to taste.
  3. In a bowl, mix greek yogurt, honey and lemon juice.
  4. Add chopped mint.
  5. 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.”

Print this Recipe