Week 29 - Icelandic Blue Ling fish (with Beurre Blanc Sauce)
- kcarl94
- Jul 21, 2018
- 2 min read
Updated: Aug 4, 2018
Continuing my summertime Iceland adventure as the chef with Forventuretravel.com - I was able to cook a meal with our host, Iceland’s very own Chef Volundur S. Volundarson of DelicousIceland.com and Deliciousjournal on instagram!
To prepare this meal, we visited a local fish market in Reykjavik to pick out Blue Ling (a whitefish) and then went back to his kitchen to make a delicious meal. The fish was caught fresh that day. It was so quick and easy – and the meal and its aromas were incredible! I hope you enjoy this video! I had an awesome time in Iceland and can’t wait to return to this beautiful country! Special thanks to Volundur!
The RECIPE.....
3-4 nice size pieces Blue Ling or other white firm fish (cod, halibut etc)
2 T olive oil
Salt
Pepper
Beurre Blanc Sauce
2 shallots diced
2 scallions sliced
10 cherry tomatoes (quartered)
1 segmented orange
1 cup wine
1/2 cup butter
1/8 cup chopped cilantro (whole cilantro for garnish)
1/2 t lemon zest
2 - 3 T fresh lemon juice
3 T chopped chives (garnish)
As you can see by the video...nothing was measured. Get out of the habit of measuring. It may seem scary but as Worly says, "taste your way through" the dish. When I made the dish for the guests at the traveling bed and breakfast I did the same thing. Tasted my way through and it turned out amazing!
Add olive oil to pan on high heat. Add seasoned fish. after about 1 1/2 minutes add 2 T of butter. Make sure butter gets underneath fish to create a nice browning.
After about 1 minute turn fish. You should have a nice browning on the 1st side of fish. Switch to low heat add shallots and 2 more pads of butter. Set fish to side of pan and place fish on its thick end to brown. Brown for about 30 secs to 1 minute and remove from pan.
Add tomatoes, be careful not to stir them much. Stirring too much will make them fall apart and our butter sauce will become a red sauce.
Throw in the scallions and white wine. Turn back up to high heat to reduce wine. approx 2 -3 minutes.
Add lemon zest and 1 T lemon juice (you can add more later if you want to)
Once wine has reduced turn back down to low heat and add remaining butter. Stirring into the wine. We used a flat whisk her to incorporate the butter and wine. Again, be careful of your tomatoes.
Add 5 orange segments (save the rest for a fresh garnish), you can add any orange juice that collected in your bowl. Also, after you segment the orange squeeze the remaining for any juice you can collect and add to your sauce.
Put fish back into pan, add salt and pepper to sauce. Turn fish a couple times to coat the fish with your sauce.
Add remaining scallion and chopped cilantro. Cook a couple minutes. Taste sauce to see if it needs more salt, pepper, or lemon juice
Turn off heat and let rest a couple minutes before serving.
Garnish each piece of fish with sauce, orange segments, cilantro, and chives.
Serves 3 -4
(if you like lots of sauce then double the batch)
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