How to prepare an Icelandic meal: Icelandic Cod

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the cod by cleaning the fillet of any excess skin or bones, then heap on the salt, sugar, and lime zest. Set aside for 20 minutes.

Rinse the fish in cold water and dry it before cooking sous vide at 52°C for 40 minutes.

For the dill oil, mix dill, spinach, and rapeseed oil in a blender until warm, then strain through a kitchen towel or cheese cloth.

For the jalapeno mayonnaise, blend the jalapenos, yuzu, and mayonnaise, then season with sea salt to taste.

Plate the dish by starting with the fish, pouring the dill oil over it, adding the jalapeno mayo, and decorating with thin slices of apple and sprigs of thyme.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens