Pan-fried Arctic Char with Slaw and Fried Dulse

Icelandic delicacy at Þingvelli

Watch how we prepare for you an Icelandic pan-fried artic char with slaw and fried dulse at the Icelandic national park Þingvellir, where the first parliment in the world was founded in the year 930.


Pan-fried Arctic Char with Slaw and Fried Dulse:
1 Arctic char fillet (ca. 150 g)
20 g butter
20 ml rapeseed oil
10 g toasted almonds
10 g toasted pumpkin seeds
80 g celeriac slaw (see below)
2 T lovage-skyr dressing
1-2 pieces deep-fried dulse

Lovage, chervil and dill for garnish Start with roasting some almonds and pumpkin seeds on a hot pan.Then you pan fry the Arctic char in mix of oil and butter. Plate fish with slaw, dressing and fried dulse seaweed. Finish with herbs.

Celeriac Slaw:
40 g mayo
40 g celeriac, thinly sliced
1 T chopped chives and lovage
1 T lemon juice
Zest from half a lemon Mix ingredients and season with salt and white pepper.

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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.

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.

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