Most of the best recipes are just really simple dishes. There is usually a lot of boiling in Icelandic cooking, especially the old fashioned cooking, but I am going to stay away from that for your own tastebuds!
1 tablespoon butter
6 fish fillets or 6 cod fish fillets
salt, pepper to taste
200 g emmenthaler cheese or 200 g tilsiter cheese, grated
1 tablespoon mustard
1 cup cream
1/2 cup breadcrumbs
1 Preheat oven at 180° celsius.
2 Butter a baking-dish.
3 Put the fillets into the baking-dish.
4 Season the fillets with salt, pepper and freshly squeezed lemon juice.
5 Cover the fish with ground cheese.
6 Mix mustard with cream and pour it over fish fillets.
7 Cover with breadcrumbs.
8 Bake the fillets for 35 minutes.
9 Serve with rice or noodles or mashed potatoes
Icelandic Caramelised Potatoes
(absolutely delicious with a shoulder of lamb and usually served with purple cabbage.)
3 medium potatoes
5 tablespoons sugar
3 tablespoons butter
1 Wash and scrub the potatoes removing any dirt, eyes, etc. Cut each in half, then cut each half into chunks.
2 Bring a quart of water to a boil, lower the heat to medium, and place the potatoes in the pot. Cover and let cook for 20-25 minutes or until tender (able to poke a fork in it) but not mushy like you're making mashed potatoes.
3 Drain all the water off the potatoes, let them sit in the colander for about 5 minutes to dry out.
4 Place the sugar on a frying pan and heat it up until it gets all melty. Stir in the butter or margarine when this happens.
5 When this mixture reaches a rich golden color, remove from the heat and carefully roll the potato pieces in it to fully coat them each in the caramel sauce.
Icelandic Cocoa Soup
Is sometimes served as a main course.
3 tablespoons cocoa powder
3 tablespoons sugar
1/2 teaspoon cinnamon
2 cups water
3 cups milk
1 tablespoon potato starch or 1 tablespoon cornstarch
salt, to taste
1 Mix the cocoa powder, sugar and cinnamon in a saucepan.
2 Add the water gradually and stir until smooth.
3 Bring to boil and simmer for 5 minutes.
4 Add the milk, reheat to boiling point and simmer for 2-3 minutes.
5 Mix the potato starch or cornstarch with a little cold water, stir into soup and remove from heat.
6 Salt to taste and serve.
A very traditional Icelandic dish, The icelandic Fish pie.
1 1/4lbs cod, halibut or haddock
1 1/4lb potatoes, boiled and peeled
1 white onion
12 oz milk
2 oz butter
3 tbsp flour
salt and pepper
2 tablespoons chives, freshly snipped to add colour, flavour & garnish
1. Skin, bone & break up the fish into flakes.
2. Roughly chop potatoes & finely chop onion.
3. Slowly heat milk in a saucepan almost to a boiling point.
4. While the milk is heating, in a medium to large sized non-stick saucepan, melt butter & sauté onion over medium-heat until soft. Do not allow it to brown.
5. Sprinkle flour over onion, stir well & cook for 1-2 minutes.
6. Gradually add warmed milk, stirring continuously. Simmer for 3-4 min, stirring often.
7. Add flaked fish & stir briskly to break up the fish flakes completely. Season liberally w/salt & pepper.
8. Add potatoes & stir gently. Cook over low-heat till heated through.
9. Spoon into 4 bowls & sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.
A real Icelandic favourite.
3 cups Flour
3 cups Milk
1/2 teaspoon Baking Soda
Essence of Cardamom
1. Beat eggs and milk together, add dry ingredients. Stir until smooth. Leave to settle for 30 minutes.
2. Melt and add margarine. Heat a small frying pan and grease the pan lightly.
3. Pour enough batter to coat the pan thinly. When one side is done, turn the pancake over with a palette knife and fry the other side.
4. Grease frying pan often.
5. Pancakes are usually stacked as they are fried and white sugar sprinkled liberally on each one.
6. They can be rolled up individually, with a little added white sugar on each one.
Or Strawberry Jam is spread on the Pancakes, with a dollop of whipped cream in the middle. Fold over twice, and enjoy.
100 g cream
100 g pure skyr
40 g egg yolk
40 g sugar
80 g white chocolate
The juice of 1/2 lime
1 vanilla pod
1. Split the vanilla pod lengthwise and put in a saucepan with the cream. Bring to the boil, remove from the heat and add the skyr.
2. Melt the chocolate in a double boiler and add to the warm skyr mixture.
3. Stir together the egg yolk and sugar and add to the skyr mixture along with the lime juice. Put into crème brulée ramekins and bake in a water bath at 120 °C for 30 minutes. Cool.
4. Sprinkle with demerara sugar and melt the sugar with a crème brulée torch.
125 g puréed blueberries
500 ml water
125 g sugar
0,5 dl vodka
1. Cook together the sugar, water and blueberry purée until the sugar is melted and syrup is slightly thickened. Cool and add the vodka. Freeze.
2. Just before serving, purée the frozen schnapps in a blender to a slushy consistency and serve on the side with the brulée.