RECIPES

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

  • 12-16 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 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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