‘Tis the season of the midnight sun in Iceland. Seriously, it doesn’t really set again until July. If you love the sun as much as Icelanders do, then this smoothie is the perfect sun salute. Yellow and orange fruit plus all the benefits of Icelandic fish oil and you’ll have the energy to enjoy your day in the sun. Have you tried this one? What did you think?
Ingredients - 1 serving
1 frozen banana
1 cup milk of choice
1/2 cup frozen mango
1 tsp Icelandic Wild Fish Oil
Putall ingredients in a blender and blend on high until smooth and creamy. Enjoy immediately.
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.