It is not the most photogenic dish! But who cares, when it tastes great.
I had a bit of it at the Geysir center in Iceland together with Lamb Soup. Watching the eruptions now there near the Blue Lagoon inspired me to cook something traditional Icelandic.
Not many ingredients are needed. Just some white fish and potatoes to buy. The other stuff is the usual.
The most time to prepare needs the potatoes. While they are cooking, simmer the fish in milk, take it out and flake it. Pour the milk through a fine sieve for later.
Chop some shallots and soften them in butter, add the flour for a roux. Gradually add the milk to prevent lumps. Cook until it has the Bechamel consistency.
Season with salt, pepper, nutmeg, lemon juice. Fold the fish in. Drain the potatoes and roughly mash them. It depends on your own preference it you love it more lumpy or more smooth.
Finish with cives, or parsley or dill. I used a boiled egg chopped to decoration to make it a bit prettier.
Serve it with some lettuce
Ingredients for 2:
240 g pollock or cod or tilapia
5 medium potatoes
400 g whole milk, 2 bay leaves, 6 juiniper berries, salt
2 shallots
3 tbsp butter, 3 tbsp flour
1/2 lemon juiced, nutmeg, salt and pepper
Chives, dill or parsley
1 boiled egg
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