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Monday, 07 June 2010 03:19

Trout in a dulse sauce

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Wild trout can be caught in rivers and lakes all around Iceland. The following is a popular Icelandic recipe for a trout in a dulse sauce.


  • 6 trout fillets (about 150g (5.3 oz) each)
  • 300ml whey or dry white wine
  • 12 peppercorns
  • 1/2 teaspoon salt
  • (optional) a pinch of sugar
  • 1 leek, cleaned and chopped (white part only)
  • a handful of dried dulse, chopped finely
  • 150g (5.3 oz) cold butter


Place the trout fillets in a pan with the whey or white wine. Add the peppercorns, salt and perhaps a little sugar, and bring to boil. Remove from the heat, cover and leave to stand for around 5 minutes. Remove the trout fillets with a slotted spoon and keep them warm. Bring the stock back to boil and allow to boil, uncovered, until it reduces by half. Add the leek and dulse, and cook for couple of minutes. Cut the cold butter into small cubes and gradually whisk it in. Keep the heat very low, as the sauce must not boil again. Taste and adjust seasoning as necessary. Place the trout fillets on a serving dish, pour a little sauce over them and serve the rest of the sauce in a separate bowl.

Last modified on Wednesday, 29 December 2010 23:14

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