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Seafood (3)

Friday, 15 October 2010 14:38

Roasted Salmon Steak with Atlantic Kombu


  • 4 stripes Atlantic Kombu
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 1/2 tablespoon butter
  • Four 1 1/2 inch(4cm) thick salmon steaks
  • 1 teaspoon tamari
  • 1 red onion, minced
  • 4 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • dash of black pepper
  • 1/2 cup chopped cilantro
  • 4 lemon wedges

Atlantic Kombu: Soak in cool water for 10 minutes, rinse and drain.
Preheat the oven to 350 fahrenhit(180 celsius).
Grease a baking sheet with 1/2 tablespoon butter and 1/2 tablespoon oil. Line the baking sheet with the Atlantic Kombu stripes, leaving 4 inch(10cm) space between each one. Place the salmon steaks on top af the Atlantic Kombu, resting only on the Atlanic Kombu and not touching the baking sheet.
Sprinkle the tanari over the salmon.
Onion-herb mixture: Heat up to medium the 1 tablespoon of butter and 1 tablespoon af oil, the add the onion and garlic. Cook for around 2 minutes or until the onion is transparent and the garlic is fragrant. Now add the salt, pepper, and cilantro and remove from the heat, just long enough for the cilantro to wilt.
Cover the surface of each salmon steak with the mixture.
Cover with foil and bake for 15 minutes. Uncover and continue cooking for 15-20 minutes or until the fish is completely opaque.

Remove the salmon steak from the baking sheet and make sure each steak has Atlantic kombu attach. Garnish with the lemon wedges. Good with romaine salad with light vinaigrette dressing.

Monday, 07 June 2010 03:19

Trout in a dulse sauce

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.

Wednesday, 19 May 2010 02:44

Poached Halibut with Dulse


  • 4 oz fresh dulse
  • 2 shallots
  • 6 tbsp chilled butter
  • 1/2 tsp chopped fresh ginger root
  • 1-1/2 cups white wine
  • grated rind of 1 lime
  • 1-1/4 lbs halibut fillet
  • Salt
  • freshly ground white pepper
  • 1 tbsp chopped parsley
  • 4 nasturtium flowers, to garnish

Dulse: Soak in cold water for 20 minutes. Blanch, rinse, squeeze dry, and chop.
Slice 1 shallot and sauté in 1-1/2 teaspoons butter. Add the ginger, 1 cup of the wine, and the lime rind and reduce by two thirds. Cut the fish into pieces and season. Chop the remaining shallot and sauté in 1 teaspoon butter. Add the fish and the remaining wine.
Simmer until cooked. Dice the remaining butter and stir it into the sauce. Add the dulse and parsley and heat through. Serve garnished with the flowers.

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