Iceland has seen a big rise in tourism over the last few years and in our multicultural society we embrace people from around the world. Also their cooking habits. See how we take a spin on a seafood taco in a nordic style.
150 gr Icelandic cod fillet
50 ml Rapeseed oil
3 pcs Icelandic rye flatbread
Skyr sauce
3 tbsp pickled fennel
6 Pickled pearl onions
A handful of various sprouts
A handful of cress
Grated zest of ½ a lemon
Fry the cod for 2 min each side and put aside, spread some skyr sauce on the flatbread, add the pickled fennel and cod. Place the pickled pearl onion, sprouts and cress on top. Finish with grating lemon zest on top of each taco and serve.
Icelandic skyr sauce
100 ml skyr
1 tbsp lemon juice
Zest of ¼ lemon
Mix into a bowl the skyr,lemon juice and zest in and season to taste. Add 2 tbsp dill oil to the sauce just before service.
Dill-oil
100 ml rapeseed oil
100 gr fresh dill
Put the oil and dill into a blender, mix a few minutes (until warm), strain through a cloth. The result should be a dark green and flavourful oil.
Pickled fennel & pickled pearl onion
100 ml apple vinegar
100 ml water
100 gr caster sugar
½ fennel bulb, thinly sliced
6 pearl onions
Peel the perl onions and blanch for 1 minúte in boiling water, strain and put aside in a small bowl. Slice the fennel as thin as possible and put aside into a small bowl. In a pan mix the vinegar, water and caster sugar and bring to a boil. Divide the liquid into the bowls and leave to rest for at least 30 minutes before serving.
