23/01/2007

Halibut steaks - Lúðubuff

Here's one way to prepare my favourite fish.

1 1/2 kg. Halibut, whole (or turbot, sole or other flat fish if you can't get halibut)
4 tbs flour
2 tsp salt
1/3 tsp ground pepper
150 g oil, butter or margarine
100 g onion

Take one small, whole halibut. Cut off the head, tail and fins. Scrape off the slime and loose scales under cold, running water. Cut the fish into slices, about as thick as your thumb is wide. Mix together flour, salt and pepper. Coat the slices with flour mixture and fry in the hot fat until done (3-4 minutes on each side). Remove from the pan and arrange the steaks on a serving dish. Slice the onions and brown in the fat, remove and put on top of the fish. Pour some water on the frying pan, roll it around and pour over the fish. Serve with cooked potatoes, green salad and lemon wedges.
-Try grilling the fish steaks: cut into large cubes and thread onto skewers with onion pieces, fresh mushrooms and pieces of red bell pepper (capsicum).

11/01/2007

Nuked fish - Kjarnorkufiskur

Christmas is over and the New Year’s Eve madness as well (although I still hear the occasional explosion as people discover overlooked fireworks or celebrate January birthdays by letting off a few). What better way to calm stomachs that are still recovering from all the heavy holiday food than by serving up a delicious fish dish?

This is my grandmother’s recipe for a quick fish gratin with vegetables:

Take 1 fish fillet, skinless and boneless, preferably haddock or cod - but any firm, white fish will do. Cut into pieces. Take some raw potatoes, carrots, a small rutabaga and some cauliflower. Slice carrots, cut cauliflower into small florets and chop rutabaga and potatoes into bite-size pieces. Layer into a microwave-safe casserole dish. Break a couple of eggs into a bowl, add some milk and spices (salt, pepper, and fish-spice mix). Mix well. Pour egg mixture over the fish and veggies. Top with grated cheese. Nuke on High until the vegetables are tender and the egg mixture is cooked.