Matreiða: Pickled Fish
As encouragement to those of you who are both Viking and foodie, "But Why is the Rum Gone?" Test Kitchen brings you a recipe with which to pickle your ýsa (haddock), though it is true that síld (herring) does make the better pickled fish. If you can get your herring from a fresh fish market, they tend to be bigger there.
Pickle for Fish
2 cups water
1 cup vinegar
3 small onions, sliced
8 peppercorns, or allspice berries, or a mix of the two
0.5 teaspoon sugar
2 bay leaves
750 g white fish fillets
2 tablespoons olive oil
In medium saucepan, combine water, vinegar, onions, peppercorns/allspice, sugar and bay leaves. Bring to a boil. Boil over medium heat, uncovered, for 5 minutes. Remove from heat and let cool.
Cut fish into 4 cm pieces, or roll whole fillets and secure with skewers. Arrange fish in storage container. Pour cooled brine mixture over fish. Drizzle with olive oil. Cover and refrigerate overnight. Eat within the week.
You can serve these with mustard and lemon, or with a sour-cream sauce (recipe available upon request)--just make sure you dry them off a bit before you try to slather them with sauces. Good with aquavit or chilled vodka.
Pickle for Fish
2 cups water
1 cup vinegar
3 small onions, sliced
8 peppercorns, or allspice berries, or a mix of the two
0.5 teaspoon sugar
2 bay leaves
750 g white fish fillets
2 tablespoons olive oil
In medium saucepan, combine water, vinegar, onions, peppercorns/allspice, sugar and bay leaves. Bring to a boil. Boil over medium heat, uncovered, for 5 minutes. Remove from heat and let cool.
Cut fish into 4 cm pieces, or roll whole fillets and secure with skewers. Arrange fish in storage container. Pour cooled brine mixture over fish. Drizzle with olive oil. Cover and refrigerate overnight. Eat within the week.
You can serve these with mustard and lemon, or with a sour-cream sauce (recipe available upon request)--just make sure you dry them off a bit before you try to slather them with sauces. Good with aquavit or chilled vodka.