Icelandic recipes with fish ingredients are popular in Iceland because it was our main source of food and we had to come up with different recipes to have some variety from day to day. Here are some of my favorite recipes with fish ingredients. Try them out for yourself, because they are easy and fun to make.
Icelandic recipes for Boiled Fish
1 kg (2 lbs) Haddock or Cod Fillets, skinned
1.5 litres (3 pints) Water
2 tablespoons Salt
The fish fillets are cut into pieces, and placed in boiling water, to which the salt has been added. Turn the heat off after 3-5 minutes, but let the fish remain in the boiling water for about 10 minutes or more. Arrange the fish pieces on a serving dish with green lettuce and potatoes around the fish pieces. Serve with melted butter or a fish sauce.
Crumbed and fried fish an Icelandic recipes
1 kg (2 lbs) Haddock or Cod Fillets, skinned
2 eggs (stirred)
1 cup breadcrumbs Paxo or homemade
1 tsp salt
½ tsp pepper
250 gr (1/2 pint) margarine or butter
2 onions sliced
Break the egg and beat to break the yolk and mix well. Mix salt and spice with breadcrumbs. Cut the fish into pieces, across the fillet. Width of pieces can range from 2 1/2 to 5 cm (1-2 inches), depending on taste. Heat the frying pan on the stove. Melt half the margarine/butter (or use equivalent in cooking oil) on a medium hot frying pan. When the margarine stops frothing, add the onion slices to the pan and fry until it begins to brown. Remove from the pan, and add the rest of the margarine. Now you can start frying the fish: Coat a piece of fish in egg, roll to cover in breadcrumbs, and put on the pan to fry. Continue until all the fish is on the pan. Turn when the underside of the pieces begins to brown, and fry on other side until golden brown. Arrange the fish pieces on a serving plate, quickly heat the onions through on the pan, and pour onions and the remainder of the frying fat over the fish. If you want the fish to be less greasy, you can serve the onions and fat on the side. Serve with lemon wedges, a fresh salad and cooked potatoes. Some serve this Icelandic recipes with “remolathi” it is sauce made from mayonnaise and hot relice
Plokkfiskur - Leftover fish in white sauce
There are jokes about this Icelandic recipes - it can be either a delicacy or a disaster. During the "good" old days, when fish was served five days a week, this was the standard way of using up leftovers. If you didn't finish the fish at lunch, this was what you could expect to be served for dinner
800 gr cooked fish
600 gr cooked potatoes
75 gr margarine/butter
100 gr flour or less
800 ml milk or more
¼ tsp ground pepper
Any kind of cooked fish can be used, but to make this authentic, use cod, salt cod, haddock, or halibut. Remove all skin and bones from the fish and flake with a fork. Cut the potatoes into small pieces.
Make white sauce: Melt the margarine/butter over medium heat. Stir the flour into it, until smooth and thick. Continue stirring and add a small amount of milk. When the mixture boils, add more milk. Repeat this process until all the milk is used up. When the sauce is done, add the fish and potatoes and warm through. Chop the onion finely and cook along with the sauce.Now a days we sometimes use a little bit of cream and less milk in the white sauce and then we but everything in a heat proof plate and cover it with cheese and put it in a oven the let the cheese melt. This is more delicacy version of “plokkfiskur”.
Fish Balls one of many tradicional Icelandic recipes
500 g (1 lbs) haddock fillets, skinned
2-3 tsp salt
1/6 tsp pepper
2 1/2 tbsp flour
1 tbsp potato Starch
5 dl (1 pint) Milk
oil or margarine - for frying
Mince the fish with the onions in a food processor with an S blade. Stir in the flour, eggs, salt and pepper, adding the milk gradually and stir well. Leave to stand for 30 minutes. Form the fish balls with a tablespoon and fry on both sides. Served with melted butter or brown sauce, boiled potatoes and vegetables of your choice.
Pönnusteikurfiskur með lauk og osti – PanFish casserole with onions and cheese
500 gr white fish boned and skinned.
1 medium onion
½ tsp salt
2 tblsp olive oil
10 cheese slises (or enough to cover the top)
Cut the fish in to chunks and put those on the pan add salt and olive oil. Cut the onion in slices and springle them over the fish. Cover everything with cheese and put the lid on. Put it on a hot stove and let it boil for 20-30 minutes. Serve with boiled potatoes and a salad.
One of My favorite Icelandic recipes
500 gr White fish boned and skinned
250 gr mushroom cut in to slices
250 ml cream (use coco milk for healthier version)
Olive oil to cook
Cut the fish in finger sized pieces. Lay them on a dish and spice them with, paprika powder, season all and salt. They will be red now because of the spices. Heat the pan and put a little olive oil on it. Role the fish finger in the wheat floor and fry them on both sides. Put them on a heat proof plate. Fry the mushroom and put them on the top of the fish. Add cream over everything and put in a hot 200°c oven for 10 minutes. Serve with cooked or fried potatoes.
Another one of my favorite
500 gr white fish
200 gr shrimps
4 carrots in small pieces
1 red pepper in small pieces
200 gr pineapple in small pieces
250 gr cream cheese
400 ml cream
2 tbsp curry
3 tbsp red paprika
Olive oil for frying
There are some Icelandic recipes better then others, I recommend this one. Heat a pot and begin to fry the carrots and then and the red pepper. When the carrots and pepper are soft add the cream cheese, cream, curry and paprika. Let the cheese melt and heat well. Add the fish and let it boil (little) for 10 minutes. When the fish is cooked add the shrimps and the pineapple. Serve with rice and garlic bread.
4 piece of salmon
2 tbsp sweet muster
2 tbsp brown sugar
Stir the muster and the sugar together add a little water if needed. Spread the muster/sugar over the salmon and put it on a hot grill. Grill it only for a few minutes 3-4 minutes on each side. Serve this Icelandic recipes with new potatoes and butter.
Whole grilled halibut or plaice
1 halibut 1-2 kg fish
Black pepper grounded
We did this Icelandic recipes at summertime it taste superb. Wash the fish and cut the tail and heat of. Put it in a big aluminum folio (big enough so you can rap the fish in once you have spiced it). Put a good amount of spices on the outside of the fish because you will not eat the fish skin and the spices have to go through the skin. Rap the aluminum around the fish so it will cover it. Put the package on a hot grill (or in the oven) for 30 minutes. Serve with butter and new potatoes.
Return from Icelandic recipes to home page