“We will achieve the best results in Iceland”

Kristín Birta Ólafsdóttir, chef and member of the Icelandic national culinary team, says that fish is one of the best foods she has, and cod in butter is the best. She plans to give Morgunblaðið readers the recipe for her favorite fish dish these days, which comes in part from a shift manager she used to work with.

Ólafsdóttir is very busy, as training with the national culinary team was just starting, and she also works at Grand Hotel in the kitchen. So there is no dead moments for her and her passion for cooking is allowed to flourish every day.

“Being in the national culinary team has always been my dream and there is nothing better than working side by side with very talented and cool professionals, it is such a great experience. We started training last weekend for the World Culinary Championship, which is our next big project. This is an incredibly large and challenging project that we are about to embark on, but still so much fun and exciting. It is relatively far into the tournament, but the training plan is complete. Every single detail will be developed and refined. I have high expectations and expect nothing but that we will achieve the best result for Iceland since the beginning at the tournament that is coming up in November next year,” Ólafsdóttir says, who is looking forward to going back out to compete.

Fish is not just fish

When she is asked what her favorite food is to cook and eat, she says that fish is a great ingredient in every way.

“Fish is wonderful and one of the best foods I can get. My favorite is white fish, both to cook and eat. Fresh fish is such a fun ingredient and there are also so many ways to cook it.

It is important to eat fish regularly and I usually eat fish twice a week. It is full of good protein and vitamins, so everyone should eat fish regularly. We made sure to get our daughter used to eating fish early. I feel so sad when someone tells me that they don't eat fish, because then they are missing out on so much. Fish is not just fish; there are endless ways to cook it or work with it,” Ólafsdóttir says.

“My favorite fish is definitely cod. Beautifully butter-fried cod fillet is my favorite food. I really enjoy cooking all kinds of fish with different vegetables and side dishes, but when I eat fish, my favorite side dish is creamed barley, cauliflower, apple and broccoli with butter sauce. I like it best when the flavor of the fish can shine through and the only thing it is seasoned with is salt.

This dish comes partly from a shift manager I worked with many years ago and since then I have been playing around with the side dishes, but these are always my favorites. I think these ingredients are simple and incredibly good,” Ólafsdóttir says with a smile.

Recipe

Butter-fried cod fillet with creamed barley, cauliflower, grilled broccoli and fresh apple with dill and butter sauce

Serves 2

• 380 g cod fillet, portion into two 190 g portions
• Dry and lightly salted

Method:

1. Start by heating the pan well and adding butter.
2. Place the cod fillet in the pan and fry until the edges start to brown, then add more butter to the pan and move the fillet around.
3. Then turn it over and baste it in the butter.
4. If the piece is thick, it is worth putting it in the oven on medium heat for just a few minutes to finish cooking it.
5. It is important to take it out just before it is fully cooked and to let it rest well, but it will continue to cook while resting.

Creamed barley

• 200 g barley
• Chives, chopped to taste
• Fresh dill, chopped to taste
• Zest of ½ lemon
• Bark of ½ lemon
• ½ shallot, chopped into small pieces
• 20 g Parmesan cheese
• 20 g Feykir cheese
• 100 g cream
• Salt and pepper to taste

Method:

1. Start by boiling the barley and then cooling it.
2. Then put it in a pot with the cream and cheese and heat.
3. When the cheese has melted, season the mixture with salt, pepper and lemon juice.
4. Then add the rest of the ingredients.

Apple with dill and lemon

• 1 green apple
• A little dill
• 1 lemon
• Dill oil (optional)

Method:

1. Start by peeling the apple and then scooping it out with a melon spoon (parisian iron) or cutting it into cubes.
2. Then place the apple balls or pieces in a bag with lemon zest, lemon juice and chopped dill. Kristín also uses dill oil.
3. Then vacuum the bag and the flavors and color will be pressed into the apples.

Broccolini

• Broccolini to taste
• Water
• Salt to taste
• Ice to taste
• Melted butter to taste

Method:

1. Put the broccolini in boiling salted water for 1 minute and then directly into an ice bath.
2. Then grill the broccolini either on a grill or in the oven.
3. Arrange on a baking sheet lined with baking paper and pour butter over it.
4. Or arrange on a grill and pour butter over it on the grill.
5. Salt to taste.

Cauliflower

• ½ head of cauliflower or amount to taste

Method:

1. Cut the cauliflower into pieces and steam for 4 minutes.
2. Then deep fry the cauliflower at 180°C until the color is beautiful and golden brown.
3. Salt immediately when ready.

Butter sauce (Beurre monte)

• 200 g butter, cold in cubes
• A little water
• Lemon juice to taste

Method:

1. Put a little water in a saucepan on the stove and heat.
2. When the water starts to boil, lower the heat on the stove a little and slowly add the cold butter cubes.
3. Whisk vigorously. When all the butter is in the saucepan, remove it from the heat/stove.
4. Season with lemon juice to taste. You can add herbs and other things to this sauce, but Ólafsdóttir puts char roe.

Assembly

Then arrange the cod fillet and all the side dishes beautifully on a plate and serve as Ólafsdóttir does.