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Ingredients

Herb crusted cod loins

  • 10 oz Cod loins
  • 1 ½ cup Bread crumbs
  • ⅓ cup Parsley
  • ⅓ cup Chives
  • ⅓ cup Dill
  • 3 tbsp Oil
  • 2 ½ tbsp Butter
  • ½ Lemon, juiced/li>
  • Salt (to taste)

Mashed potatoes & green peas

  • 2 Baked potatoes
  • 2 tbsp Salted butter
  • 5 tbsp Heavy cream
  • 1 cup Green peas
  • 5 ½ tbsp Salt
  • 4 cups Water
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Herb crusted cod loins

with mashed potatoes & Green peas

Prep time: 15 minutes - Cook time 1 hour 15 minutes - Serves: two

Ingredients for Herb crusted cod loins

  • 10 oz Cod loins
  • 1 ½ cup Bread crumbs
  • ⅓ cup Parsley
  • ⅓ cup Chives
  • ⅓ cup Dill
  • 3 tbsp Oil
  • 2 ½ tbsp Butter
  • ½ Lemon, juiced/li>
  • Salt (to taste)

Instructions

  1. Mix finely chopped herbs with breadcrumbs
  2. Cut fish in half and cover with herb crust
  3. Add oil to a hot pan and fry the fish on each side for 3 minutes
  4. Add butter to the pan and salt to taste
  5. Remove fish from pan and drizzle with lemon juice before serving

Ingredients for mashed potatoes & green peas

  • 2 Baked potatoes
  • 2 tbsp Salted butter
  • 5 tbsp Heavy cream
  • 1 cup Green peas
  • 5 ½ tbsp Salt
  • 4 cups Water

Instructions

  1. Preheat oven to 375°F.
  2. Bake potato for 1 hour, then let it cool for a few minutes.
  3. Cut potato in half and scrape the insides into a bowl. Discard the skin.
  4. Add butter and cream and stir together. Season with salt to taste.
  5. Add salt to water and bring to a boil.
  6. Add green peas to boiling water and cook for 3 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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