Delicious UK - (02)February 2020

deliciousmagazine.co.uk 121

RECIPE,

FOOD

STYLING

AND

FOOD

PHOTOGRAPH:

JOHN

GREGORY-SMITH

Thisismytakeon

a dishservedaspart

ofOliandAnna’s

supperclub feast.

WHERETOSTAY

lHavgrimSeasideHotelon

theseafrontinTórshavnhas

cosyroomskittedoutwith

swankyaccessories.Doubles

from£255.hotelhavgrim.fo

lStayatGásadalsgarður

Guesthouseinremote

Gásadalurandyoucanwake

uptotheviewsofMúlafossur

Waterfall.Doublesfrom£80.

facebook.com/gasadalsgardur

GETTINGTHERE

DailyflightstotheFaroe

Islands(fromCopenhagen

toVágar)costfrom£185pp

returnwithAtlanticAirways

(atlantic.fo).FromMarchto

December,AtlanticAirways

operatestwice-weeklyflights

fromEdinburghfrom£185pp

return;AtlanticAirwaysalso

fliesdirectfromParis.

Formoreinformation,see

visitfaroeislands.com

Saltcodandpotatoes

SERVES4 ASA LIGHTLUNCH.HANDS-ON TIME

40 MIN, PLUS OVERNIGHT SOAKING

• 300gsaltcod(frombrindisa.co.uk)


• 500gbabynewpotatoes,halved


• 2 mediumfree-range eggs


• 1 tbspoliveoil


• 35gbutter


• 150ggoodqualitymayonnaise


• Handfulfinelychoppedfreshdill


• Grated zest and juice ½ lemon

1 Thedaybeforeyouwanttoeat,rinsethe

saltcodundercoldwatertoremoveas

muchsaltasyoucan.Putit ina bowland

coverwithcoldwater,thenleaveovernight

inthefridge.Thenextday,drainandrinse

againundercoldwater,thenpatdry.

2 Boilthepotatoesina panofsaltedwater

for10-12minutesuntiltender,thendrain.

3 Meanwhile,boiltheeggsfor5-6minutes,

thenputina bowloficedwatertostopthem

cooking.Oncecool,peelandsetaside.

4 Heat the oil in a large non-stick frying

panovera medium-highheat.Addthe

potatoesandfryfor8-10minutes,shaking

thepanoccasionally,untilgolden. Remove

fromthepanandkeepwarm.

5 Reducetheheattomedium,addthecod

andcookskin-sidedownfor8 minutesor

sountilthefleshfirms/turnspaler.Remove

fromthepanandflakethefishofftheskin

intoa bowl(discardtheskinandanybones).

6 Heata largecleanfryingpanovera

mediumheat.Meltthebutterandcookfor

abouta minuteuntilit smellsnutty.Add

thepotatoesanda sprinkleofpepper,then

mix.Removefromtheheat,addthecod

andlemonjuice,thengentlytosstogether.

7 Mixthemayonnaiseina bowlwithmostof

thedill,thelemonzestanda littlepepper.

8 Toserve,dividethefishandpotatoes

among4 servingplatesandaddhalfa soft-

boiledegg.Spoonthejuicesfromthepan

overthefishandsprinklewiththerestof

thedill.Servewiththedillmayonnaise.

PERSERVING619kcals,41.4gfat

(7.9gsaturated),40.5gprotein,20.1gcarbs

(2.5g sugars), 1.1g salt, 2.3g fibre

menu.Ziska’sdishesexplorethe

possibilitiesofthelocalingredients,

fromrawscallopstosturgeon

caviarandmajesticmahogany

clams,hugemolluscsthatcanlive

forupto 500 years.Nextcomes

puffinhead,completewithbeak,

andfinallywhaleheart.The

atmosphereis jovialandstaffare

warmandwelcoming,allwearing

casualblackclothesandkiller

silvertrainers.Attentiontodetail

is impeccable.Thetastingmenu

costsDKK1,900(£213)without

drinksperperson,butit’san

unforgettableexperience.Michelin

diningdoesn’tusuallydoit forme.

I likea tablefilledwithfoodrather

thana fewmorselsartfully

arrangedona plate.Koks,however,

likeeverythingintheFaroeIslands,

surprisedmeandI lovedit.

Ateverytwistandturnthis

isolatedarchipelagogotbetterand

better,unravellingintooneofthe

mostmagicalexperiencesofmy

life.Getoutthereandgetstuckin.

I can’t recommend it enough.

hungry traveller.

TRY THIS AT HOME...