Our children grow up with a smartphone in one hand and a tablet in the other. Back in the old days, most children in Iceland spent a great deal of time outside in the Icelandic nature; either because they grew up on the countryside or because they were sent to work on a farm during the summer time, which without a doubt had a much-needed character shaping effects.
rise of urbanisation, as well as the arrival of computers and mobile
devices, means that many of us are living a life disconnected from
nature. In the remote Icelandic Westfjords, the nature still plays an
important role in people’s lives and there children can attend the
('The Nature Child School') where they get acquainted with the magic of
the Icelandic nature.
The students spend their days building little houses for birds to nest their eggs, sending bottle messages, collecting plastic from the beach, picking herbs, brewing teas and much, much more. The school was founded in 2015 by Dagrún Ósk Jónsdóttir, an Anthropology student, who claims to have gotten the idea when she was teaching a course about local folklore and supernatural creatures, such as the Icelandic Huldufólk. "The kids were very interested in learning and seemed to remember surprisingly much of what I told them,” Dagrún says, adding that the kids always go crazy about ghost stories and there needs to be a bit of magic for everyone.
Heat oil in a large pan at medium-high heat. Add chorizo and fry for about 1 minute. Add potatoes and fry, stirring occasionally until potatoes start to brown. Cover and reduce heat to medium and cook until potatoes are tender.
Add the mushrooms, season with salt and pepper and stir. Cover and cook until potatoes are golden and mushrooms are tender. Add the parsley. Set aside.
Preheat oven to 320°F. Make the butter mixture. In a bowl, mix shallots, parsley, chives, capers, thyme and lemon zest into the butter.
Heat a roasting pan to medium high heat and add 1 to 2 tablespoons of oil. Place char fillets in the pan, skin side down. Brush the fillets with the butter mixture and then add the rest to the pan. Season with salt and pepper to taste.
Toast in the oven for about 10 minutes or until fillets are brown and come easily apart.
Serve fillets skin side up, with potatoes and pan juices drizzled over.