RECIPES

About

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

Ingredients

Soy and miso marinated arctic charr

  • 7 oz Arctic charr
  • 5 ½ tbsp Soy sauce
  • ½ cup Water
  • 2 tbsp Red miso paste
  • ½ Lime, juiced

Chili and garlic fried broccolini

  • 8 pcs Broccolini
  • 1 Chili
  • 1 clove Garlic
  • ½ lime
  • Sea Salt

Soy and miso marinated arctic charr

with chili and garlic fried broccolini

Prep time: 25 minutes - Cook time 10 minutes - Serves: one person

Ingredients for soy and miso marinated arctic charr

  • 7 oz Arctic charr
  • 5 ½ tbsp Soy sauce
  • ½ cup Water
  • 2 tbsp Red miso paste
  • ½ Lime, juiced

Instructions

  1. Whisk soy sauce, water and miso paste together in a bowl.
  2. Cut arctic charr in half and let marinate in the bowl for 20 minutes.
  3. Preheat a non stick pan.
  4. Fry arctic charr for 3 minutes on skin. Turn over and cook for 1 more minute.
  5. Remove fish from pan and drizzle with half a lime.

Ingredients for chili and garlic fried broccolini

  • 8 pcs Broccolini
  • 1 Chili
  • 1 clove Garlic
  • ½ lime
  • Sea Salt

Instructions

  1. Preheat a grill pan.
  2. Add oil and broccolini to pan.
  3. Constantly stirring, fry for 2 minutes.
  4. Add chili and garlic. Season with sea salt.
  5. Add lime juice to the pan before removing the broccolini.

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