Time and Tide
Virtually Virtual Iceland
Here are a few Icelandic Recipes ranging from the traditional
Sunday Leg of Lamb to the even more traditional Fish Balls.
This is a small selection of Icelandic dishes
that have been favourites through the years.
This selection is my responsibility,
but I dislaim all responsibility for any stomach disorders
that may result from trying these recipes.
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 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.
500 g (1 lbs) Haddock Fillets, skinned
2-3 teaspoons Salt
1/6 teaspoon Pepper
2 1/2 tablespoons Flour
1 tablespoon Potato Starch
5 dl (1 pint) Milk
Oil or Margarine - for frying
Mince the fish with the onions, at least twice.
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 brown sauce or tomato sauce,
boiled potatoes and vegetables of your choice.
Leg of Lamb
1 Leg of Lamb
1 cup Cream
2-3 tablespoons Flour
Put the Leg of Lamb on a grid in a roasting pan
and pour 1 litre (2 pints) of water into the pan.
You can also put the Leg of Lamb in a
roasting bag, and then you do not add water.
Place into oven, then heat oven to 150-175 deg C (280-325 deg F),
and roast for one hour for each kilo (2 lbs) of weight.
Pour the stock from the pan over the
Leg of Lamb occasionally with a spoon.
For the last half hour of cooking switch on
the grill, and grill the Leg of Lamb on both sides.
If you use a roasting bag, open it for
the last half hour and grill in the same way.
Sieve the stock into a casserole and skim off the fat.
Thicken the sauce with flour, or your favourite
thickening, season and colour with gravy browning.
Add the cream and remove from the heat.
Serve with your choice of vegetables and Caramel Potatoes.
Ca 500 g (1 lbs) Potatoes, medium size, cooked and peeled
40 g ( 1 1/2 oz) Margarine
5 tablespoons Sugar
Place the sugar on a frying pan and heat
until it starts melting, stir in the margarine.
When golden, remove from heat,
add potatoes, rolling them carefully
around so they are completely covered with caramel.
1 kg (2 lbs) Mutton, cut in chunks
1 1/2 l (3 pints) Water
1 Onion, chopped coarsely
1/2 head 500g (1 lbs) White Cabbage, chopped
4-5 Carrots, sliced
500 g (1 lbs) Rutabagas, peeled and cut into chunks
1/2 cup Rice
1 tablespoon Salt
Cover the Mutton with the water in a
large casserole, add salt and bring to boil.
Skim off the fat and cook for 30 minutes,
then add the vegetables and rice, and let simmer for
about 45 minutes, stirring occasionally.
Remove the Mutton, serve separately with potatoes.
You will need a large serving bowl for the soup.
I am the only one I know, that likes to eat the Mutton added
to the soup,
but the name is Mutton Soup, so why should the Mutton be separate?
3 cups Flour
3 cups Milk
1/2 teaspoon Baking Soda
Essense of Cardamom
Beat eggs and milk together, add dry ingredients.
Stir until smooth. Leave to settle for 30 minutes.
Melt and add margarine.
Heat a small frying pan and grease the pan lightly.
Pour enough batter to coat the pan thinly.
When one side is done, turn the pancake
over with a palette knife and fry the other side.
Grease frying pan often.
Pancakes are usually stacked as they are fried
and white sugar sprinkled liberally on each one.
They can be rolled up individually,
with a little added white sugar on each one.
Or Strawberry Jam is spread on the Pancakes,
with a dollop of whipped cream in the middle.
Fold over twice, and enjoy.
More Icelandic Recipes, and even more recipes from the INL.
If you have a favourite recipe that is missing,
Virtually Virtual Iceland.
Suggestions and corrections are always welcome.